Postersession2andrefreshments16:10-18:00Wednesday,31stJuly,2019LennoxsuitePresentationtypePosters

FP2_14/TP2_01 Machinelearningmodellingtopredictsensoryacceptabilityofsavourybiscuits:Across-culturalstudybetweenAsianandNon-Asianconsumers

ClaudiaGonzalezViejo,DamirD.Torrico,HollisAshman,FrankR.Dunshea,SigfredoFuentesUniversityofMelbourne,Australia

Abstract

Savourybiscuitsareamongthemostpopularwithinthesavourysnackcategorywithawidevarietyavailableinthemarket.Therefore,itisimportanttoevaluateconsumeracceptability,emotionalandphysiologicalresponsestodifferentsamplestobetterunderstandthisbroadmarket.AsensorysessionusingsixdifferentbiscuitswasconductedwithatotalofN=99participants(60%Asiansand40%Non-Asians)toassessacceptability(interest,familiarity,texture,appearanceandoverallliking).ThequestionnairewasdisplayedinourBio-sensoryapplication,whichisabletorecordinfraredthermalimagestoassessbodytemperature,andvideosfromconsumerstoassesstheunconsciousresponsesusingFaceReader™foremotions,headorientationandacustomisedMatlab®codeforheartrate.Aprincipalcomponentanalysis(PCA)wasconductedalongwithacorrelationmatrix(p<0.05)foreachculture.Furthermore,differentmachinelearningmodelsweredevelopedperculturetoassesslowandhighlevelsofA)interest,B)familiarity,C)overallliking,andD)texturelikingusingonlytheunconsciousresponses.ThePCAsaccountedfor58%and62%ofthetotaldatavariabilityforAsiansandNon-Asians,respectively.ForAsians,therewasanegativeandsignificant(p<0.05)correlationbetweeninterestandarousal(r=-0.83),andbetweenoveralllikinganddisgusted(r=-0.82).Conversely,therewasapositiveandsignificant(p<0.05)correlationbetweeninterestandhappy(r=0.91),andanegativecorrelationbetweenoveralllikingandangry(r=-0.87).ThemodelsfromAsianshadanoverallaccuracyofA)94%,B)75%,C)91%andD)95%,whilethoseforNon-AsianspresentedhigherresultsA)95%,B)95%,C)96%andD)94%.TheproposedmodelsmaypotentiallybeusedtoassessacceptabilityfromAsianandNon-Asianconsumersbyonlyrecordingavideowhentastingtheproducts.Thismayallowfast-screeningofdifferentproductswithalargernumberofconsumers.

Keywords

Cross-culturalBiometricsEmotionsMachinelearningmodelling

TP2_02 TheImportanceofTextureContrastsandCombinationsAcrossCultures

RobertPellegrino1,2,BobbyCheon3,4,CiaranForde5,AnnaOleszkiewicz6,2,MichalPieniak6,CurtisLuckett11UniversityofTennessee,USA.2TasteandSmellCenter,Germany.3NationalUniversityHealthSystem,Singapore.4NanyangTechnologicalUniversity,Singapore.5YongLooLinSchoolofMedicine,Singapore.6UniversityofWroclaw,Poland

Abstract

Texturehaslongbeenconsideredanimportanthedonicattributeoffood,howeverwhichspecifictexturalcharacteristicscontributetooverallacceptanceofafoodisnotwellunderstood.Ithasbeensuggestedthattexturecontrastsandcombinationsareauniversalfeatureingivingfoodsadesirabletexture,yetthisnotionislargelybaseduponanecdotaldata.Thisstudyusesmultiplesurveyresearchmethodstoassesstheimportanceoftexturecontrastandcombinationsacrosscultures(Poland,U.S.A.,andSingapore).288participantswereaskedtofilloutanonlinesurveythatincludedovertmeasuresoffoodtexturecontrastimportanceaswellasfreeresponsequestionsregardingtexture.Theoverallimportanceoftextureforfoodlikingwasnotdifferentacrossthecountries(p=0.500),howevertheparticipantsfromSingaporeandPolandfoundtexturecombinationstobemoreimportantforadesirabletexturethantheU.S.A.cohort(p<0.001).Whenlookingatfreeresponses,participantsweretwiceaslikelytomentionatexturecontrastwhendescribingfoodstheyliked,incomparisontofoodstheydisliked(63.4%to26.7%,respectively).Additionally,participantsusedacombinationoftexturedescriptors89%ofthetime.Unlikecontrasts,texturecombinationswereequallyprevalentinlikedanddislikedfoods.Thesefindingshighlighttheimportanceoftexturecontrastsandcombinationsinthreedistinctcultures.

Keywords

texturecross-cultural

TP2_03 TowardsunderstandingdifferencesinoralprocessingbehaviourbetweenAsian,ChineseandCaucasian,Dutchconsumers:aphysiologicalperspective

EvaKetel1,2,ReneDeWijk2,KeesDeGraaf2,MarkusStieger21TopInstituteFood&Nutrition,Netherlands.2WageningenUniversity&Research,Netherlands

Abstract

Background:Oralprocessingbehaviourisknowntodifferbetweenconsumersgroupsleadingtodifferencesinsensoryperception.Previousstudiesfoundage,genderandethnicitytoaffectoralprocessingbehaviour.Differencesinfoodoralprocessingbehaviourbetweenconsumersofdifferentethnicitiesorgendermaybeexplainedbydifferencesinoralphysiologyandpsychologicalfactors.Thisstudyaimstoexploretheoralphysiologicaldifferencesofconsumersvaryinginethnicity,andsecondlyestablishtherelationshipbetweenoralphysiologyandoralprocessingbehaviour.Method:Tocharacterizetheoralphysiologyofconsumersvaryinginethnicity,DutchCaucasianadults(18-30years,n=36)andChineseAsianadults(18-30years,n=36)wererecruited.Oralphysiologyofallconsumerswascharacterizedbysalivaryflowrate(bothrestedandstimulatedsaliva),volumeoforalcavity,masticationefficiency(astheparticlesizeandnumberofparticlesofamasticatedartificialrubber),tonguedimensionsanddentalstatus.Theoralprocessingbehaviour(consumptiontime,bitesize,eatingrate,numberofchews)wasassessedbyvideorecordingtheconsumptionbehaviourofthesubjects,whileconsumingacarrot,cheeseandsausagesample.Results:DifferencesinfoodoralprocessingbehaviourwerefoundbetweenAsian,ChineseandCaucasian,Dutchconsumers.Asian,Chineseconsumerstooksmallerbites,hadlongerconsumptiontimesresultinginlowereatingratescomparedtoCaucasian,Dutchconsumers.MasticationefficiencywashigherinAsian,ChinesethanCaucasian,Dutchconsumers.OralcavityvolumedidnotdifferbetweenAsian,ChineseandCaucasian,Dutchconsumers.Thesephysiologicalparametersonlyexplainthevariationinoralprocessingbehaviourtoalimitedextend.Thissuggeststhatotherphysiologicalandpsychologicalfactorscontributemoretooralprocessingbehaviour.Conclusions:ThisstudyfoundphysiologicaldifferencesbetweenAsian,ChineseandCaucasian,Dutchconsumers.However,alinkbetweenthesephysiologicalparametersandoralprocessingbehaviourhasnotbeenfoundyet.

Keywords

oralprocessingbehaviouroralphysiologyethnicityAsianCaucasian

FP1_10/TP2_04 Usingtemporalmeasurementtounderstandcrossculturalperceptionsofwarmingandcoolingsensationstoimprovecommercialcompetitiveness

NeilPatel1,YvonneTaylor2,1,3,SimonHowitt21IFST/SSG,UnitedKingdom.2MarketResearchSociety,UnitedKingdom.3Esomar,UnitedKingdom

Abstract

GlaxoSmithKline(GSK)understandthattheperceivedintensityofwarmingandcoolingsensationshaveafundamentalimpactonproductacceptance.Asamulti-nationalbusiness,GSKneededtemporaldatatounderstandwhetherconsumersindifferentculturesreactsimilarlytowarmingandcoolingsensations,intermsofhowtheyperceivethem,describethemandhowtheyratetheirintensity.Iftheperceptionofwarmingandcoolingsensationsisindeedsimilaracrosscultures,thenthisallowsfortargetedresearchwhereonepopulationcouldthenactasaproxyforotherpopulations.Thiswouldminimisetheamountofresearchandtestingrequiredthussavingtimeandmoneywhilstalsoimprovingcompetitiveness.Thispaperaimstoexpandonpreviousacademicworkbyextendingthescopeoftestingacrosscrossculturalsubjects.PPLInsightsundertookarigoroustemporaltestingprogrammewith6ethnicgroupsofconsumers(British,Indian,Chinese,American/Canadian,GermanandRussian)andPPL’sUKbasedtrainedsensorydescriptivepanel.Threeproductswereassessed:nasalspray,hotvapourandmouthwash.ATimeIntensity(TI)methodologywasusedtomeasurethepresence/absenceofwarmingandcoolingsensationandthentheintensityofeachsensation.Initialfindingsshowedthat,sensorially,thethreeproductsthatweretesteddifferedintheirtemporaljourney,validatingproductchoicefortheconsumertest.Theconsumertestdidnotsupportthehypothesisthatwarmingandcoolingsensationsaresimilarlyperceivedacrosscultures.Asanexample,thefindingsforwarmingsensationinnasalsprayshowedthatBritishconsumersperceiveamuchmoreintensewarmingsensationthanotherculturesandthisremainsmoreintenseacrosstime.Ourpaperwillsharemoreoftheresearchfindingsfromthisstudyandwehopetoenableadiscussionaroundcrossculturalhypothesisandresearch.

Keywords

CulturalTemporalWarmingCooling

FP1_11/TP2_05 Soundshealthy:Cross-culturalauditoryassociationswithhealthyeatingforUK,US,andChineseconsumers

QianJaniceWang1,2,3,SigneMathiesen1,DanniPengLi1,3,CharlesSpence2,DerekByrne1,31AarhusUniversity,Denmark.2UniversityofOxford,UnitedKingdom.3UniversityofChineseAcademyofSciences,China

Abstract

Agrowingarrayofcrossmodalcorrespondenceshasbeendemonstratedrecentlybetweensoundandbasictastes,butnotyetformoreabstracteating-relatedconceptssuchascraving,satiationorhealthfulness.Weaimedtouncoverthoseauditoryparametersthatcorrespondtotheexperienceofeatingahealthyorunhealthymeal,andwhethersuchauditoryassociationsholdacrossdifferentcultures.Atotalof315participantsfromtheUK,US,andChinatookpartinanonlinestudyinwhichtheyimaginedeatingahealthyorunhealthymeal,andchoseacoustical/musicalparametersthatbestmatchedtheexperience(pitch,tempo,distortion,articulation,harmonicconsonance,volume,instrumenttype,genre,andemotionalassociations).Acrossallthreecultures,healthyeatingwassignificantlycorrelatedwithhigherpitch,lowerdistortion,harmonicconsonance,lowerarousal,andclassical/jazzgenres.Ontheotherhand,unhealthyeatingwassignificantlycorrelatedwithlowerpitch,fastertempo,higherdistortion,harmonicdissonance,loudervolume,andhigherarousal.Furthermore,thereweresignificantculturaldifferencesintheevaluationoftempo,instrument,andgenre.Whileunhealthyeatingwasuniversallyassociatedwithfastertempo,onlyChineseparticipantsmadesignificantassociationsofslowertempowithhealthyeating.Unhealthyeatingwasassociatedwithrockandhip-hopgenresintheUSandChina,butwithclassicalandhip-hopintheUK.Moreover,healthyeatingwasassociatedmosthighlywithpianoinChinaandchoralvoicesintheUS/UK.Ontheotherhand,unhealthyeatingwasmostoftenassociatedwithchoralvoicesinChina,andwithbrassinstrumentsintheUS/UK.Theimplicationsofthepresentresearchconcernthedesignofretailatmospherics,withthepossibilityoftailoringambientmusictoencouragehealthyfoodchoice.Moreover,culturaldifferencesshowninthepresentstudyuncoveruniversalassociationswithbasicsoundattributes(e.g.pitch)aswellasmoreculturally-dependentmusicalassociations(e.g.instrument).

Keywords

HealthyeatingSoundCross-cultural

TP2_06 Communicationstrategiesforsalt-reducedchoicesinthehedonicandutilitarianproductcategories

TrineMørk1,KlausGrunert1,MariØvrumGaarder2,ValérieL.Almli21MAPP,AarhusUniversity,Denmark.2Nofima,Norway

Abstract

BackgroundDietarysaltgivesrisetoconcernandmarketersareincreasinglychallengedtodevelopcommunicationstrategiesforproductswithalowersaltcontent.Themainobjectiveofthispaperistostudythepotentialefficiencyofsaltreductioncommunicationonconsumerchoiceintheformofhealthauthorities’recommendationsandproductlabeling.Thesecondobjectiveistoidentifysocio-economicandattitudinaldeterminantsforchoosingsalt-reducedproductsfromthehedonicandutilitariancategories.MethodThestudywasimplementedasanonlinechoicetaskandquestionnaireinNorway(n=1025)andDenmark(n=1074),whereparticipantsweresplitintofourmanipulationgroups:Priming,Label,Priming-LabelandControl.ThePrimingandPriming-Labelgroupsreceivedhealthinformationondietarysaltpriortothechoicetask,whiletheLabelandPriming-Labelgroupsconductedchoicesonimagesfeaturingsalt-reductionlabelswhererelevant.Basedonapre-test,thechoicetaskincludedfoodproductsfrombothhedonic(chips,cake,biscuitsandcornflakes)andutilitarian(bread,cheese,meatballsandshrimps)foodcategories.

ResultsPrimingandlabelingsignificantlyincreasedchoiceprobabilityofsalt-reducedproductalternativeswithintheutilitariancategoryinDenmarkandwithinthehedoniccategoryinbothcountries.Choicesofsalt-reducedhedonicproductswerehighlyassociatedwithage55-75years,universityeducation,awarenessofsaltsourcesinthediet,searchfornutritionalinformationorlabelswhenshoppingfood,andhighgeneralhealthinterest.Choicesofsalt-reducedutilitarianalternativeswerehighlyassociatedwithNorwegiannationality,age18-34years,appealforsnacks,statedwillingnesstobuyalargervarietyofsalt-reducedproducts,andpresenceofchildreninthehousehold.

DiscussionOurresultssuggestthatproductlabelsindicatingcompliancewiththenationalFoodAgency’srecommendedsaltlevelscombinedwithinformationcampaigns,maysuccessfullynudgeconsumerchoicestowardssalt-reducedproductsinbothcountries.Furtherresearchisneededtoinvestigatetheecologicalvalidityofthefindings.

Keywords

CrosscountrySaltreductionConsumerbehaviorConsumerprefernces

TP2_07 Relationshipsbetweensweet-likingandbodysizeandbodycompositioninadults:someunexpectedfindings

VasilikiIatridi1,RhiannonM.Armitage2,JohnE.Hayes3,4,MartinR.Yeomans11UniversityofSussex,UnitedKingdom.2UniversityofSussex,UnitedKingdom.3ThePennsylvaniaStateUniversity,USA.4ThePennsylvaniaStateUniversity,USA

Abstract

Thereisalongstandingdebateabouttheroleofsweetnessinobesity,butmanyoftheseargumentsignoretheevidencefordistinctsweet-likingphenotypesfirstevidencedbyPangborn.Assuch,evaluationofdifferencesinbodysizerelativetothesephenotypesremainsinconclusive.Usingacross-countrydesignandarobustphenotypingmethodbasedonhierarchicalclusteranalysis,werevisitedrelationshipsbetweendifferentpatternsofresponsetosweetnessandvariousmeasuresofadiposity.YoungadultsintheUK(N=222,27.9%men)andintheUS(N=126,32.5%men)wererecruitedforatwo-dayexperimentthatincludedasucrosetastetestandanthropometry(bodymassindex;BMI,bodyfatpercentageviabioelectricalimpedance,waistandhipcircumference);behavioralanddietarydatawerealsocollected.Inbothcohorts,analysisofsweet-likingdataconfirmedthreedistinctphenotypes.IntheUKcohort,asignificanteffectofphenotypeontotalbodyfatwasobserved:womenclassifiedassweetdislikers(SDs)had2.3%or3.0%morefatwhencomparedtosweetlikers(SLs)orthoseintheintermediatephenotype(maxlikingformoderatesucrose),respectively.Conversely,fortheUScohort,beingaSLversusaSDwasassociatedwithhigherBMI(2.5units)and,inmenonly,withasignificantpredispositionforcentraladiposity.Strikingly,ourresultswerenotexplainedbydifferencesinintakeofsweetbeverages;wedidfindweakevidenceofincreasedfruitjuiceconsumptioninSLs,butthiswasnotcorrelatedwithanthropometrics.Interestingly,whereasSLstestedintheUSexhibitedanoticeablehypersensitivitytofood-relatedexternalcues,behavioraltraitscompatiblewithalliesthesiawereobservedforSLsintheUKcohort.Ourresultsquestiontheideathatstronglikingforsweetnessisakeydriverofobesity.Researchfocusingonthemechanismsunderlyingthesecountry-specificfindingsisneeded.

Keywords

individualdifferencessweet-likingobesityWesterndietalliesthesia

FP1_04/TP2_08 SensoryandAnalyticalSciencesjoinforcestooptimizebabyfoodconsistency

AliaDyakonova,AlexandraZhukova,KseniaBrateshko,AnnaKuzmichevaPepsiCo,RussianFederation

Abstract

Introductionofsolidfoodintothebaby’sdietbeginsaround6monthofage,howeverswallowingdifficultiesoccurinapprox.1%ofchildren(BhattacharyyaN:TheprevalenceofpaediatricvoiceandswallowingproblemsintheUnitedStates.Laryngoscope2015;125:746-750).Thesedifficultiesmaynotonlybeduetophysiologicalfactorsbutcanbelinkedtotexturalaspectsofbabyfoodpuree’s.Thecurrentstudyexplored14differentcommerciallyavailablesavourybabypuree(vegetableandmeat)marketedasfirstfeedingproducts.Productsweretexturallycategorizedusingasensorypanel,togetherwithanalyticalmeasures[1]resultinginidentificationof3groups.Anexemplarproductfromeachtexturalgroupwassubsequentlyusedinamaternalled,inhomeassessmentofacceptabilityandswallowingeaseofproductsby6-12mthbabies(N=150).Momsspoonfedtheirchildrenandansweredquestionsliketimeandspeedofconsumption,childreactiontotheproduct,amountofproductconsumed;Mothersalsogavetheiropinionbasedoninfantreaction:overallliking,textureliking,howeasytoswallowandmotherspurchaseintent.Tocomplementthequantitativedata,16motherswerealsoinvitedtoanonlinediscussionforumtoenrichoutputwithqualitativeinsights.Mothers’assessmentofinfantswallowingeaseacrossthedifferingtexturesindicatedpureedproductsdesignedforfirstinfantfoodsshouldbehomogeneousandnotverythick.Interestingly,somemomsinforummentionedthatpureeshouldcontentsmallpiecestoo,todevelopbabieschewinghabits.Althoughtexturalattributesarekeyinfacilitatingswallowing,additionalorganolepticqualitieslikeflavorandfatcontentinfluenceperceptionandpreference.Furtheroptimizationofproductsensorycharacteristicswouldbenefitfromusingasinglerecipe,varyingonlytexturalproperties,toclarifytexturalaspectsdrivingidealattributesforacceptance.[1]

Keywords

BabyfoodPureeFirstfeedingSwallowing

ECR_F_10/TP2_09 Theeffectofchewingandorallubricationonsnackintake

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

Abstract

Certainoralprocessingstrategies,suchasslowereating,morechewingandharderfoodtextures,havebeenlinkedtoreducedfoodintake1.However,theeffectsoflubricationduringoralprocessingonfoodintakeremainunclear.Thisstudyaimedtodeterminethedistinctiverolesofchewingandorallubricationonsubjectiveappetiteratingsandsnackintake.Hydrogelswithdifferenttextureswereusedaspreloadfoods,aftercharacterisationoftheinstrumental(textureanalysis,rheology,tribology)andsensory(descriptiveanalysis)properties2.

Fifty-fiveparticipants(26±7yearsold,BMI23±3kg/m2)participatedinabetween-subjectsdesign.Participantswereaskedtoconsumeastandardlunch,followed3hlaterbyoneoffourpreloads(threehydrogelsorminttea)andanadlibitumsaltysnack.Appetitemeasureswereratedon100mmvisualanaloguescales(VAS)beforeandafterpreload,andagainaftersnack3.Inaddition,oralprocessingwasevaluatedusingvideorecordings(n=28).Ourresultsdemonstratedthatgelbolusviscositywasdirectlycorrelatedtoearly-stageoralprocessingattributes,suchasfirm,elasticandchewy.Ontheotherhand,frictioncoefficientofthegelbolusfluidatorallyrelevantspeeds(3-50mm/s)wascorrelatedwithlater-stageoralprocessingattributesslipperyandsalivatingandinverselycorrelatedwithpastyoncelargebolusfragmentswerefilteredout2.Basedonthesatiationstudy,itwasfoundthatorallubricationratherthanchewingresultedinareductioninsnackintakeafterconsumingahydrogelpreload(p<0.05).Insummary,orallubricationisapromisingnewconstructinsatietyresearch,butfuturestudiesareneededtoconfirmthepresentfindingsbeyondasinglesnackepisodetolongertermandlargerscalemealtrials.

1Krop,E.M.etal.(2018)Appetite125(253-269).2Krop,E.M.etal.(2019)FoodHydrocolloids88(101-113).3Krop,E.M.etal.(2019)FoodQualityandPreference74(118-124).

Keywords

ChewingOrallubricationAppetiteFoodintakeTribology

FP1_08/TP2_10 ResultsoftheE3SB-Texstudy:RelationshipbetweenBMI,fibreintakeandtexturepreferencesinAustrianandUKchildren

MarliesWallner1,RaphaelaGruber1,LisaMethven2,ValerieAlmli3,HannahJilani4,MonicaLaureati5,MariSandell6,GertrudeZeinstra71UniversityofAppliedSciencesGraz,Austria.2Universityofreading,UnitedKingdom.3Nofima,Norway.4LeibnizInstituteforPreventionResearchandEpidemiology-BIPS,Germany.5UniversityofMilan,Italy.6UniversityofTurku,Finland.7WageningenFoodandBiobasedResearch,Netherlands

Abstract

Althoughthereislimitedresearchconcerninganunderstandingoftextureperceptioninchildren,thetextureoffoodisknowntobeatriggerforlikesanddislikesoffoodsformanychildren.Itisfurtherknownthatalowfibreintakeisassociatedwithapooroveralldiet-quality,typicallyrelatingtoahigherproportionofenergydensefoodsinthedietandahigheroverallcaloricintakewhichcanhaveanegativeeffectonthebodymassindexanddevelopmentofchildren.TheUniversityofAppliedSciencesinGraz(Austria)andtheUniversityofReading(UK)cooperatedwithinthisinternationalstudyfromtheEuropeanSensorySociety´s(E3S)ChildrenWorkingGroup.Theaimofthisanalysisistodeterminetheweightstatusofchildrenandfindoutpossiblerelationshipwiththelikingoffood-textureandthefibreintake.Afterreceivingapprovalfromtherespectiveuniversityresearchethicscommitteesandwrittenconsentfromparentsofthechildren,84Austrianand129UKchildrenbetween9and11yearsofagewererecruitedinlocalschools.Intotal,17picturesoffoodpairswereshowntothechildren.Eachpairshowedahardandasoftversionofacertainfood.Childrenwereaskedtochoosethepicturewhichtheylikedmost.TheBMIwascalculatedfromheightandweightmeasurementstakenbytheresearchersandthefibreintakewascalculatedfromafoodfrequencyquestionnairecompletedbytheparents.WeproposethatincreasingBMI-percentilewillbeassociatedwithalowerfibreintakeinourcohorts,asindicatedbypreviousliterature1andfurthermoreweinvestigateifthelikingforthesofterversionsoffoodisassociatedwithoverweightstatus.Thestatisticswillbefinalisedduringspring2019andpresentedattheconference.1Nicoluccietal.Gastroenterology153,Nr.3(2017):711–22.https://doi.org/10.1053/j.gastro.2017.05.055.

Keywords

BMIfibreintaketexturepreferenceschildren

TP2_11 Acceptanceofhealthyfrozenreadymealsbyindependentlylivingolderconsumers

EsméeDoets,MeekeUmmelsWageningenUniversityandResearch,Netherlands

Abstract

Ingeneral,readymealsprovidedbymealservicesarenotyetinlinewithdietaryguidelines.Theaimofthisstudywastoevaluateacceptancebyindependentlylivingolderconsumersofreformulatedreadymealsthatcomplywithcurrentdietaryguidelines.During6weeks,96seniors(aged≥65yrs)consumed11differentmealvariantsof3dishesathome.Eachmealvariantwasconsumedtwice.Mealsvariedwithregardtosaltcontent(regular,low,verylow),methodofsaltreduction(meatcomponentvsallcomponents)andtypeofcereals(refinedvswhole-wheat).Theorderofmealconsumptionwasdefinedbyblockrandomisation.Participantsevaluatedlikingofthemealonastructured9-pointlinescale.SaltperceptionwasevaluatedusingJAR-scales.Mealsasawholewithregularsaltlevelswerelikedbetterthan(very)lowsaltmeals.Formealswithloworverylowsaltcontent,thesaltintensityforthevegetableandcerealcomponentwasevaluatedbeingtoolow,whereassaltintensityofthemeatcomponentwasevaluatedbeingsufficientortoohigh.Therewerenodifferencesinoveralllikingbetweenmealswithdifferentmethodsofsaltreduction.Forspaghettidish,likingscoreswerethesamewhenpreparedwithwhole-wheat(6.05±0.13)orrefinedpasta(6.10±0.13,p=0.63).Incontrast,foraricedish,thewhole-wheatvariantreceivedlowerlikingscores(6.04±0.14)thantherefinedricevariant(6.44±0.12,pInconclusion,frozenreadymealsthatcomplywithsaltguidelinesarelesswelllikedthanregularmeals.Thereisscopeforimprovementbyreducingsaltcontentofmeatcomponentandmaintainingsaltcontentofvegetableandcerealcomponents.Useofwhole-wheatpastaincompositedishesseemswellacceptedbyolderconsumers.

Keywords

OlderconsumersFoodacceptanceDietaryguidelinesReadymeals

FP1_07/TP2_12 TransitioningtoahealthyschoollunchatprimaryschoolsintheNetherlands:whichlunchconceptshavemostsupportfromchildrenandparents?

FrédériqueRongen1,CoosjeDijkstra1,EllenvanKleef2,JaapSeidell1,MoniqueVingerhoeds31VrijeUniversiteitAmsterdam,Netherlands.2WageningenUniversity,Netherlands.3WageningenFood&BiobasedResearch,Netherlands

Abstract

Currently,Dutchprimaryschoolchildrenconsumeahome-packedsandwichlunchatschoolorgohometohaveasandwichlunch.Thecontentofthishome-packedlunchisinneedofimprovement:intakeoffruitandvegetablesislow,andintakeofsweeteneddrinksishigh.Improvementmaybeachievedbyintroducingaschool-providedhealthylunch.Thisstudyexaminesthesupportofchildrenandparentsfordifferenthealthyschoollunchconcepts.Across-sectionalstudywasconductedamongchildrenfromsevenprimaryschoolsintheNetherlands.Parentswererecruitedusingvariousapproaches.Preferencesforhealthyschoollunchconceptswereexaminedviaaself-reportedquestionnaireinwhichsixdifferentconceptswerepresented.PreferencesweremeasuredonafivepointLikertscale(rangingfromaredsmileytoagreensmiley).Whenscoringneutraltopositivetoaconcept,parentswasaskediftheywerewillingtofinanciallycontributeandifso,howmuch.Atotalof639childrenwereincluded,withanaverageageof9.9(SD=1.2).Theschoollunchconceptselicitedmixedpreferencesamongchildren.Mostchildrenwerepositive(greensmiley)toneutral(yellowsmiley)fortheconcepts“prepareyourownsandwich”(80%),“healthysandwichlunchfromhome”(78%),“hotlunchbuffet”(74%),“hotmealonaplate”(72%),“souporsaladwithbread”(71%)and“packedsandwich”(66%).Parents(n=1952;79%female)sharedthepreferencefor“prepareyourownsandwich”(85%),“healthysandwichlunchfromhome”(86%),buthadlowersupportfora“hotlunchbuffet”(48%)or“hotmealonaplate”(50%).Thisstudygivesusabetterunderstandingofthepreferencesofbothparentsandchildrentowardshealthyschoollunchconcepts.Basedontheresults,the“prepareyourownsandwich”conceptiscurrentlyimplementedandstudiedatthreeprimaryschoolsintheNetherlands.

Keywords

childrenlunchschoolhealthydiet

TP2_13 Theeffectsofrepeatedexposuretolow-sodiumcerealoncerealacceptanceandsalttastepreferenceamongchildren:Arandomizedcontrolledtrial

NualaBobowski1,JulieMennella21St.CatherineUniversity,USA.2MonellChemicalSensesCenter,USA

Abstract

Althoughsalttastepreferenceisamalleabletraitinadults,noresearchtodatehasfocusedonchildren,whosedietarysodiumintakeexceedsrecommendedlevelsandwhosesalttastepreferencesareelevated.Thisproof-of-principletrialexploredwhether8-weekexposuretolow-sodiumready-to-eatcereal(LSC)increasedchildren’sacceptanceofitstasteandreducedtheirsaltyandsweettastepreferences.Children(n=39;6-14years;67%female)wererandomizedtoingestLSCorregular-sodiumcereal(RSC)fourtimesperweekfor8weeks.Thecereals,similarinsugar(3vs2gpercup)andenergycontent(100kcalpercup)yetdifferentinsodiumcontent(200vs64mgsodiumpercup),werechosenbasedontasteevaluationbyapanelofchildren.Motherscompleteddailylogsonchildren’scerealintakeathome.Atbaselineandafterthe8-weekexposureperiod,tastetestsdeterminedwhichcerealchildrenpreferredandmeasuredchildren’smostpreferredlevelofsalt(primaryoutcomes),andmostpreferredlevelofsucroseandsaltytastedetectionthresholds(secondaryoutcomes).RepeatedmeasuresANOVAswereconductedonprimaryandsecondaryoutcomes,andgeneralizedestimatingequationswereconductedonamountofcerealingestedathomeovertime.Therewerenogroup×timeinteractionsinsaltdetectionthresholds(p=0.32)orlevelsofsalt(p=0.30)andsucrose(p=0.77)mostpreferred,whichwerepositivelycorrelated(p=0.001).Bothtreatmentgroupsatetheassignedcerealthroughoutthe8-weekexposure;however,atbaselineandaftertheexposure,themajorityinbothgroupspreferredthetasteoftheRSCrelativetotheLSC(p’s>0.40).Althoughtherewerenoshiftsintastepreferences,thatchildrenreadilyacceptedandatetheLSCduringthe8-weekexposurehighlightsthepotentialforreducingdietarysaltintakebyincorporatinglow-sodiumfoodsinthehomeenvironment.

Keywords

ChildrenSaltpreferenceSodiumRepeatedexposureTaste

ECR_F_02/TP2_14 Promoting11–13yearoldchildren’sfoodliteracythroughacommunityofpractice;casestudiesfromanexperientialsensory-basedthemecourseonfishinaschoolsetting

RikkeHøjer1,2,MichaelBomFrøst11UniversityofCopenhagen,Denmark.2UniversityCollegeAbsalon,Denmark

Abstract

TheDanishmandatoryschoolcourseFamilyandConsumerSciences(FCS)isauniquesettingforpromotingchildren’sfoodliteracy.Thisstudyexploredtheconstructionofcommunityofpracticeinaschoolcookingclasssetting(FCS)asawayofpromoting11-13yearoldchildren’sfoodliteracy.Thestudyisaquasi-experimentwithamaingroup(MG,n=185)andacontrolgroup(CG,n=198),basedonmixedmethodsresearchstrategy(appliedmethods:Participantobservations(n=58)atbaselineandfollowup,teacherinterviews(n=5),andbaselineandfollowupquestionnaires).Observationsandinterviewsindicatedthatcommunityofpracticeonlyappearedovertime.Thefollowingthemeswereidentified:Mutualengagementasfishexploration,jointenterpriseasteamworkandtakingownershipofassignments,andsharedrepertoireasdevelopedroutinesandskills;e.g.cooking,language,andgivingandtakingadvicefromeachother(figure1).InMGatfollowupasignificantincreaseincookingskillwasfound(p<0,001),butnosignificantdifferencewasfoundintheabilitytotalkaboutsensoryproperties(table1),butasignificantdifferencebetweengenders(p=0,02;)(table2)wasdetectedintheabilitytotalkaboutfood;girlsratedthemselveshigherthanboys(nodifferenceatbaseline).WefoundthatparticipationinFCSincreasedfoodliteracythroughtheconstructionofacommunityofpracticeeventhoughnotalldevelopmentwasquantifiablymeasurablebutdetectedthroughobservationsandteachers’statements.Thisunderlinestheimportanceofapplyingmixedmethodsstrategytoresearchwithinthefieldoffoodliteracy.Also,mixedmethodsstrategyuncoveredpeer-to-peerlearningsituationsinwhichitbecameclearthatlearningwasnotisolatedintheindividualbutwasalsosocial,andthusdemonstratedtheformationofcommunityofpracticeelements(Wenger,1998).

Keywords

ChildrenFoodLiteracyExperientiallearningCommunityofpractice

FP1_05/TP2_15 ApplicationoftheCATAmethodwithchildrentoevaluateinnovativefoodproducts:ballotdevelopmentandsensoryprofiling

RochaCélia1,2,JoséRibeiro1,2,RuiCostaLima2,CatarinaPrista3,3,AnabelaRaymundo3,3,MariaCarlotaVazPatto4,LuísMiguelCunha1,51UniversityofPorto,Portugal.2SenseTestLda.,Portugal.3UniversidadedeLisboa,Portugal.4UniversidadeNovadeLisboa,,Portugal.5LAQV,REQUIMTE,CampusAgráriodeVairão,Portugal

Abstract

Mostmethodologiesusedinsensoryandconsumerresearchwithchildrenhavefocusedonassessingchildren’sfoodlikingandpreference,withtraditionalmethodssuchaspairedcomparison,rankingandhedonicscalesthatwereshowntobeappropriatewithchildren.Ontheotherhand,traditionalsensorydescriptivemethodsmaynotbesuitabletoobtainchildren’ssensoryprofilingoffoodsduetothetrainingrequiredandtheuseofratingscales.ThusnovelprofilingmethodslikeCheck-All-That-Apply(CATA)aremoreappropriateforchildrengiventheirsimplicity,easinesstouseandapply.Theaimofthisstudywastoassesschildren’sacceptanceofaninnovativefoodproduct-cookieswithincorporationoffermentedgrasspea(Lathyrussativus)flour–andcharacterizethemusingaCATAapproach.Twodifferenttypesofcookiesweredeveloped(saltyandsweet),eachwithfivedifferentformulationsdifferinginthelevelofsubstitutionofwheatflourbyfermentedgrasspeaflour(between0and40%).Twosensorypanelswith60children(8-12yearsold)evaluatedtheoveralllikingofcookiesusinga7-pointsmilescale,andafterwardswereinvitedtoassessthesensoryprofileusingaCATAballot.Fourfocusgroupswereperformedwithfivechildreneach,dividedbygenderandage,withatotalof60attributesbeingelicitedforsweetcookiesand57forsaltycookies.Fromthemostfrequentterms,afinalballot(identicalforbothtypesofcookies)with21sensorytermsorganizedbysensorydimensionswasusedforCATAevaluation.Childrenshowedabilitytodiscriminatethedifferentsampleswiththehedonicscaleandaccordingtotheirsensoryprofile.ResultsshowthattheCATAapproachisadequatetoevaluatehowchildrendiscriminatethesensoryprofileoffoodproductsandthatthefocus-groupwithchildrenisanadequatewaytogeneratethisCATA.

Acknowledgements:QuaLaty-PTDC/AGR-TEC/0992/2014andUID/AGR/04129;FCT-Investigatorcontract-IF/01337/2014);FCT-DoctoralGrant-No.SFRH/BDE/100483/2014

Keywords

focusgroupfermentedgrasspeafloursensoryprofilechildrencookies

TP2_16 Fragrancedbedlinenenhancesthequalityofsleep

IoannisKontarisGivaudanUKLtd,UnitedKingdom

Abstract

Sleepisavitalaspectofhumanexistenceandanessentialcomponentofhealthandwell-being.Event-relatedpotentialandbrainimagingstudiesinthedomainsofmemoryandlearningshowthatolfactoryinformationaccessesthebrainduringsleep.Resultsinthepublishedliteraturearegenerallybasedonsingleingredientsdiffusedinhighlycontrolledsleeplabsituations.Yetthepoweroffragrancebeyondessentialoilsinaconsumer-relevantcontexthasnotbeenfullyexplored.Thepresentstudyassessedsleepqualityintwentyhealthy,normosmicvolunteers,duringacourseoffourweeks,astheysleptintheirbedrooms.Forolfactorystimulation,theywereprovidedwithbedlinenandpillowcaseswhichhadbeenwashedwithafragrancedfabricconditioner.Thiswascomparedwithacontrolcondition(bedlinenwashedwithunfragrancedfabricconditioner).Ourfindingsindicatethatinformationprocessingofcomplexolfactorystimuliispresentinsleepandcangeneratebenefitsinthesleepingexperienceevenwhenexperiencedinthecontextualsituationofone’sownbedroom.Theolfactorystimuliaffectedsignificantlythesleepqualityandquantityofvolunteers,asevidencedbysleeplogsandactimetry:Comparedtothecontrol,thefragranceconditionyieldedhighersleepqualityscoresaswellasincreasesinperceptualbenefitsofthesleepingexperience,suchaswakingupfeelingmorerefreshedandinamorepositivemood.Inaddition,sleepinginthefragrancedconditionresultedinhighersleepqualityasmeasuredthroughactigraphy.Thepresentstudysuggeststheutilisationofodoursasawaytoimprovesleepqualityandwell-beinginthehomeaspartofconsumerresearch.

Keywords

sleepodoursodorsmoodwell-being

TP2_17 Meetingthechallengeofcleanlabel

MarleenChambault,SarahThomasCampdenBRI,UnitedKingdom

Abstract

Whetherit’sduetohealth,wellbeing,sustainabilityreasonsorerodingofbrandpower,marketresearchsuggeststhatconsumersareplacingmoreimportanceonthecompositionandprovenanceoftheirfood.Coupledwiththis,theconsumerdrivenmovement‘GoCleanLabel’demandsareturntorealfoodandtransparencythroughauthenticity.Theconvergenceofthesefactorshasinstigatedtheneedforproductreformulationandmeaningfulcommunicationstrategiestobedevelopedbythefood&drinksupplychain.TwosurveysweredevelopedandconductedwithUKconsumersandorganisationswithinthefood&drinksupplychain.252consumersand100industryrepresentativescompletedthesurveytoestablishconsumers’levelsofawareness,understandingandrelativeimportanceof‘cleanlabel’fordifferentproductcategories,understandhowtheindustrydefine‘cleanlabel’products,andidentifyacceptablesugaralternativesperceivedas‘cleanlabel’bybothindustryandconsumers.Theterm‘cleanlabel’achievedalowlevelofawarenessamongstconsumersandwithinindustrythepresenceofaworkingdefinition/policywasnegligible.Largediscrepancieswereidentifiedbetweenconsumersandindustry’sunderstandingoftheterm‘cleanlabel’andwhatitimpliesforproductcompositionandmanufacturingprocess.Consumersassociated‘cleanlabel’withfreshlyproduced,allergen-free,nutritiousandhealthyproductsalotmorethanindustryrespondents.Onthetopicofsugar,ahighproportionofconsumersconsiderednoaddedsugarandsugarfreetobecharacteristicsofcleanlabelproducts,whereasindustrydidnot.Honeywastheonlysweeteningingredientperceivedas‘cleanlabel’bybothconsumerandindustryrespondents.Thesefindingshaveimplicationsforreformulationtoreduceorreplacesugar,aswellasforthedevelopmentofcommunicationcampaignstoexplainthepurposeandapplicationofcleanlabeltoingredientselectionandproductdevelopmentformanufacturersandconsumers.

Keywords

cleanlabelproductreformulationsugaralternatives

TP2_18 Sugarreduction:howlowcanwego?AnovelapplicationofSurvivalAnalysis

MarleenChambaultCampdenBRI,UnitedKingdom

Abstract

Toreducetheprevalenceofchildhoodobesity,allsectorsofthefoodanddrinkindustryarebeingchallengedbytheUKgovernmenttoreducethesugarcontentwithinproducts,particularlythosecontributingtochildren’ssugarintake.TheaimofthestudywastoapplySurvivalAnalysistodeterminethemaximumamountofsugarthatcanberemovedfromofaproductbeforeconsumersstartrejectingit.Inthisinstancetheproductwasasweet,bakedbiscuit.Aspartofanongoingresearchprojectexploringtechnicalsolutionstooptimisesugarreductionwithoutcompromisingproductfunctionalityandacceptability,124UKconsumersevaluatedeightbiscuitsamplescontainingvaryingdegreesofsugarreduction(from20to80%).Theassessmentwasconductedunderstandardcentrallocationtestconditions,utilisingarangeofquestionstylestoassessconsumers’acceptance/rejectionofeachofthesamples,aswellasconsumers'levelsoflikingandsatisfactionwithregardstosweetness.Asexpectedtheoverallappreciationofthesampleswasshowntodecreasewiththelevelofsugarreduction,withasteeperdecreasefrom50%reduction.Overallliking,perceivedsweetnessintensity,sweetnesssatisfactionandpurchaseintentwereallfoundtobehighlypositivelycorrelatedwithsampleacceptance/rejection.SurvivalAnalysisenabledtheproduct’srejectionratetobemodelledbasedonthepercentageofsugarreduction(e.g.with95%confidence30%sugarreductionwouldleadtoamaximumrejectionrateof14%)andasignificantageeffectonsampleacceptancetobefound.Forthisspecificproduct,theuseofSurvivalAnalysisenabledclearguidancetobegivenonthemaximumlevelofsugarreductionthatcouldbeachievedwithoutconsumers’rejectingtheproduct.SurvivalAnalysisisanunderexploitedmethodwithinthefoodanddrinkindustry;thisstudyoutlinesalternatepracticalapplicationsforitsuse.

Keywords

SurvivalAnalysisproductreformulationsugarreductionsweetness

TP2_19 Howmuchinformationshouldbegiventoconsumerstoguideproductdesign?

MicheleFoley1,PamHartwig1,LotikaSavant21NestléNutritionR&D,USA.2NestléR&D,USA

Abstract

Whennewproductinnovationsarebeingdeveloped,sensoryresearchersoftenstrugglewithknowinghowmuchinformationtoprovidetoconsumersupfronttosetthecontextwithoutaddingtoomuchbias.Iftoomuchinformationisshared,itcouldhavesignificantinfluenceonthedesignandpotentiallyrestrictthescopeofthefeedbackbyoverlydefiningtheidea.Conversely,ifnotenoughinformationisshared,theguidanceisnotgroundedinthecurrentconsumerreality.Thisresearchwasundertakentoexplorehowmuchinfluencedifferentaspectsofnutritionalinformationhaveonconsumerresponseintermsofoveralllikingandattributediagnostics.Theresearchershypothesizedthatintheabsenceofinformation,lesshealthyproductswouldbepreferredoverhealthiercounterparts.Fourseparatecentrallocationstudies(cells)withdifferentconsumerpopulationswereconductedtoexplorethisspace.Thefirstcellwasprovidedwithnoinformationupfront,completinga“blind”evaluationandthenafterwardsevaluatinginformed.Thesecond,thirdandfourthcellswereallinformedupfrontwithproductsbenefitsonly,withnutritionfactspanel/ingredientsonly,andwithbenefitsandnutritionfactspanel/ingredients,respectively.Theproductsevaluatedweredifferentbrandsofapplesaucethatvariedinboththeproductbenefitsaswellasinnutritionalfactsandingredients.Resultsindicatedthattheproductexperiencehadthelargestimpactonliking.Thebenefitsinformationhadagreaterimpactonlikingthandidthenutritionfactspanel/ingredientsinformation.Whiletherewerelargerdifferencesinadultandflavorlikingwithupfrontinformation,thediagnosticfeedbackwasconsistentacrosscells.Inconclusion,theamountofinformationprovidedupfronthasthepotentialtohaveasignificanteffectonresultsandtherefore,requirescarefulconsideration.

Keywords

nutritionfactscontextconsumerliking

TP2_20 Personaliseddietaryadvice:thepotentialeffectivenessinhighlymotivatedconsumers

SandravanderHaar,EsmeeDoetsWageningenFoodandBiobasedResearch,Netherlands

Abstract

UnhealthydietaryhabitsareamajorriskfactorsfordevelopingMetabolicSyndrome(MetS).Personaliseddietaryadvicemayhavelargepotentialforbehaviourchange.Inthisstudyweaimedtosupportconsumersinmakinghealthyfoodchoicesthatmatchtheirpersonalhealthtargetbyprovidingpersonalisedadviceandfeedback.

36consumersaged40yearsandover,atriskofMetS,andintrinsicallymotivatedtochangedietarybehaviourwereincluded.This16-weekstudyhadaonegrouppre-testpost-testdesign.Theinterventionconsistedofpersonaliseddietaryadvicecombinedwithfeedbackonactualeatingbehaviourandmetabolichealthstatus.

Metabolichealthmarkers(waistcircumference,bloodpressure,HDLcholesterol,triglyceridesandglucose)weremeasuredwithDo-It-Yourself(DIY)measuresat3time-pointsduringthestudy.ResultsoftheDiYmeasurescombinedwithself-reporteddietaryintakeservedasinputforgeneratingpersonalizedadvice.Theadviceaddresseddifferentfoodgroups(fruits,vegetables,whole-wheatproductsetc.)andwasdiscussedduringtelephoneande-mailconsultationswithadieticianat4timepoints.Bothmetabolichealthoutcomesandtheadvicewereregisteredinapersonalonlinee-healthplatform(MyHEP),thatwasaccessiblefortheconsumerthroughoutthestudy.Consumerperceptionofhealth,healthinessofthedietandsatisfactionwiththedietwereassessedatbaselineandtheendofthestudy.

Self-reporteddietaryintakeofvegetable,fruit,fish,whole-wheat,dairyandnutsimprovedovertimeandintakeofsugar-containingbeveragesdecreased,howeverthesedifferenceswerenotsignificant.Self-perceivedhealthandhealthinessofthedietsignificantlyimprovedduringthestudy.Smallbutsignificantbeneficialeffectswerefoundinwaistcircumference(MD-2.7cm),triglycerides(MD-0.24mmol/l)andHDLcholesterol(MD+0.30mmol/l)measurements.

Thisexplorativestudyshowsthatpersonalisedadviceandfeedbackempowershighlymotivatedconsumerstoeatmorehealthywithbeneficialhealtheffectsontheshort-term.

Keywords

dietaryadviceconsumerspersonalisednutritionmetabolicsyndrome

FP1_01/TP2_21 Cleanlabel:thenaturalnessperceptionandacceptanceoffoodingredients

SaraMaruyama,NadiaStreletskaya,SaraMaruyamaOregonStateUniversity,USA

Abstract

Consumerdemandfornaturalfoodscontinuestogrow.Currently,the“natural”labelisnotclearlydefined,andaccordinglyfoodcompaniesandconsumersmayhaveadifferentunderstandingoftheterm.Thecurrentstudyaimstomeasureconsumers’naturalnessperceptionoffoodingredientsandfurthertoinvestigatethefactorsaffectingtheirresponses.Anonline-administeredsurveyaskedover500frequentyogurtconsumerstoevaluatenaturalness,acceptability,andfamiliarityofcommonyogurtingredientsincludingvarioussugars,stabilizers,preservatives,andcoloringagents.Respondentsalsoratedtheacceptabilityoftheingredientswhentheirfunctionsandsourcesweregiven.Importantly,socio-demographic(e.g.,gender,income,education,householdsize)andpersonalpreference(e.g.,purchasinghabits,ingredientknowledge)informationwascollectedattheendofthesurvey.Wefoundthatintermsofperceivednaturalness,coloringagentsandpreservativesvariedsubstantiallywithineachcategory,withsomeingredientsperceivedasnaturalandotherasunnatural.Incontrast,sugarswereperceivedasgenerallynaturalwhileallstabilizerswereperceivedaslessnatural,withrankingsstatisticallynotdifferentwithintheingredientcategory.Furtherexaminationoftheinterquartilerangesforeachingredientrevealedthatconsumersstronglyagreedonthedegreeofnaturalnessforsomeingredients(e.g.,vegetablejuice,red40),butnotothers(e.g.,pectin,fructose).Consideringacceptabilityofeachingredient,providingingredientfunctionhadlittleimpactontheratings.However,providingingredientsourcesignificantlyimprovedthedegreeofacceptabilityoftheingredient.Wewilldiscussthesefindingsalongwiththeimpactofheterogeneityinsocio-demographicandpersonalpreferenceontheperceivednaturalnessandacceptabilityofcommonyogurtingredients.

Keywords

Clean-labelNaturalnessperceptionConsumerbehaviorFoodingredients

TP2_22 Beyondfeelingfull–adetailedcharacterisationoftheappetitereducingeffectsofproteincomparedtocarbohydrate

BarbaraAndersen1,OliverHulme2,B.Andersen11AarhusUniversity,Denmark.2UniversityHospitalHvidovre,Denmark

Abstract

Existingevidencesuggestsproteinisthemostsatiatingmacronutrient,thuscontrollingproteintocarbohydrateratio(PCR)isofinterestincaloriccontrolstrategies.Appetiteishoweverstillacoarselydefinedconstruct,typicallyoperationalizedasaVASscoreoverhungerorfullness,ormeasuresofintake.Thesemeasuresthuscollapseacomplexsubjectiveexperienceintoasingledimensionmetric,whichmayoccludeimportantinformationininvestigatingsatietyanditsdeterminants.

ThepresentstudyaimedtocharacterisethesatiatingeffectsofPCRanditsimpactonadiversityofsubjectivemeasuresselectedfromthe5-factorSatietyQuestionnaire.Weperformedapreload-adlibitumparadigminarandomised,single-blinded,cross-overdesign.Ontwodays,17participantsconsumedeitherhighorlowPCRiso-caloricpreloads,manipulatedbycontrollingtheproportionofwheyproteinversuslactose.

Wesolicitedsubjectivereportsofmentalandphysicalhunger,andsatiety,every30-minutesuntiltheintakeofanadlibitumspaghettimealafterthreehours.ResultsshowedthathigherPCRresultedin:lowermentalhungersensations(overallhunger,fooddesire,desireforfatty,sweetandsaltyfoods),highermentalsatiety(overallsatiety)anddecreasednextmealintake,withthehighestPCRpreloadleadingto~60glessconsumed(95%CI[-9,-111]).Thiscorrespondstoameandecreaseof354kJ(95%CI[53,659]).Afteradlibitumintake,sensoryspecificdesiresforfattyandsweetfoodsremainedsignificantlyhigherfollowingthelowerPCRpreload.TheresultspresentconfirmatoryevidencethatincreasingthePCRofintakelowersnextmealintake,andshowthatsolicitingapanelofsubjectivemeasuresprovidesmultidimensionalinsightintoconsumptionanditssatietyeffects.Wewillexpandonthesurprisingfindingthathighercarbohydrateyieldhigherdesireforsweetandfattyfoods,aswellaswhetherthemultidimensionalapproachyieldshigheraccuracypredictionfornextmealintake.

Keywords

AppetiteProteinMultidimensionalapproachSensorydesires

ECR_F_08/TP2_23 Mappingthetongue:anovelapproachtoexplorecross-culturaldifferencesinchemosensoryperception

CamillaCattaneo1,JingLiu2,JonSporring2,AnneC.Bech3,EllaPagliarini1,WenderL.P.Bredie21UniversityofMilan,Italy.2UniversityofCopenhagen,Denmark.3ArlaFoodsAMBA(DC)andArlaFoodsIngredients,Denmark

Abstract

Thefungiformpapillaedensity(FPD)ofthehumantongueisconsideredasanindexforresponsivenesstooralchemosensorystimuli,whichvariesamongdifferentpopulations.ManualcountingandvisualanalysisofdigitalpicturesrepresentthemostpopulartechniquesforFPDassessment,despitethelimitationsandbias-related.TheaimofthestudywastosetupanovelprocedureforanautomatedassessmentofFPDanddefineaspecifictonguemappingfordifferentpopulations.Datawerecollectedon228subjects,balancedaccordingtogender,age(19-55years)andethnicity(33%Chinese;34%Danishand33%Italian).IntensityratingsofPROPbitternesswereobtainedtocharacterizesubjects’tasteresponsiveness.FPnumbersweremanuallycountedusingthethreecommonlyappliedmethods(Method1accordingtoNachtsheim&Schlich,2013;Method2accordingtoMasietal.,2015;Method3accordingtoEssicketal.,2003)andthroughanoveltoolforimageanalysis,inwhichthewholetonguewasanalyzedandmapped.Thisapproachwillprovideananatomicallyorientedtonguecoordinatesystem,takingintoaccountspecificsubjecttongueshape,definingadensitymapofdetectionsrelatedtochemosensoryperception(e.g.PROPresponsivenessandtactileacuity)andcross-populationdifferencesamongsubjects.Overall,allthecountingapproachappliedcorrelatedtoeachother.Allthemethodsprovidedcleardiscrimination,intermsofFPD,amongPROPtasterstatusgroups(supertasters,medium-tasters,andnon-tasters),albeitindifferentways.Methods1and2highlighteddifferencesbetweensupertastersandtheothertwogroups,whileMethod3allowedbetterdiscriminationbetweennon-tastersandtastersubjects.Moreover,thevisualanalysisoftonguepicturesprovidedanevaluationofthesizeanddistributionoffungiformpapillae,definingaspecificethnicitymappingofthewholetongue,whichcouldgetaninsightintotheinterplayamongaspectsrelatedtodifferencesinchemosensoryperceptionamongpopulations.

Keywords

cross-culturalFungiformpapillaedensitytonguemappingchemosensoryperceptionnovelimageanalysis

TP2_24 Sonicationofsparklingwaterusinglowaudiblefrequencies(20-75Hz)affectsquality,sensoryacceptabilityandemotionalresponsesofconsumers

ClaudiaGonzalezViejo,SigfredoFuentes,DamirD.Torrico,FrankR.DunsheaUniversityofMelbourne,Australia

Abstract

Sonicationhasbeenusedextensivelyinthefoodindustrywithdefoamingandcavitationthemostcommonapplications.However,theappliedfrequenciesfortheseapplicationsarecommonlywithintheultrasoundrange.Hence,inthisstudy,audiblefrequencieswereappliedtothreedifferentbrandsofsparklingwater(distinctincarbondioxidesources)toassessconsumeracceptability.Sonicationwasappliedtothethreebrandsusingfivedifferentfrequencies(20,30,45,55,and75Hz)foroneminuteeachinthesameorderusingtwowoofers.Asensorysession(N=30)wasconductedthesamedayassonicationtoassessconsumeracceptabilityoffizzingsoundwhenopeningthebottle,bubblesizeandascendingvelocityfromvideosofpouring,taste,mouthfeelandoveralllikingusinga15-pointscaleandourBio-sensoryapplication.Additionally,emotionswereassessedusingaface-scalefromsad(1=negative)tohappy(100=positive)andcheck-all-that-apply(CATA)usingtermsfromEsSenseprofile®.Quality/chemicaldatasuchastotaldissolvedsolids(TDS),electricconductanceandpHwereobtained.Acceptabilityandface-scaledatawereanalysedusingANOVAandleastsignificantdifferencesaspost-hoctest(α=0.05).EmotionsfromCATAwithfrequency>20%wereanalysedusingtheCochranQtestandpairwiseanalysisbasedonMcNemar’stest.Forthethreesamples,theacceptabilityandface-scalescoresoffizzingsound,bubblesandoveralllikingincreasedwiththesonicationtreatmentwiththedifferencesbeingmostpronouncedforthesampleswithlowerpH(4.4-4.5),electricconductance(100-102uS/cm)andTDS(47-48ppm).ResultsfromCATAshowedthatthereweresignificantdifferences(p<0.05)betweensamplesforemotionssuchas“happy”and“pleased”butnotfor“calm”.Noneofthenegativeemotionswasselectedby>20%oftheparticipants.Theapplicationofaudiblesoundtosparklingwatermaypotentiallybeusedasamethodtomodifybubblecharacteristicsandimproveconsumeracceptability.

Keywords

SonicationAcceptabilityFizzingSoundSparklingwater

TP2_25 Fat’swhereit’sat:Informationframingonmilklabelsaffectsexpectedliking,sensoryqualities,andhealthfulnessofmilkinanonlinesurvey

JessicaGaby,JohnHayesThePennsylvaniaStateUniversity,USA

Abstract

Consumerpsychologyresearchsuggestsinformationframingaffectslikingandproductassessment.Levin(1988)foundparticipantsratedgroundbeeflabeled75%lean(positiveframing)asbettertasting/higherqualitythanthesamebeeflabeled25%fat(negativeframing).Whetherthesameistrueforfluidmilkisunknown.USmilklabelsaretypicallynegativelyframed–e.g.,1%or2%fatversus99%or98%fat-free.Here,weaskwhethernegativeframingaffectsconsumers’perceptionofmilk.Wecreatedrealisticimagesofmockcartonswhereinformationframingdiffered:wordsonly(whole,reducedfat,low-fat,skim);negativelyframed(3.5,2,1,and0.5%),andpositivelyframed(96.5,98,99,99.5%fat-free).Participants(n=289)wererandomizedtooneofthreeinformationconditions.Theyrated4fatlevelswithintheirassignedconditionforexpectedtaste,sensoryqualities(expectedcreaminess,aftertaste,etc.),andhealthfulness.Thelargestdifferenceswereobservedatthehighestfatlevels:consumersexpectednegativelyframedwholemilk(3.5%)tobesignificantlybettertasting,creamier,andfattierthanpositivelyframedmilk(96.5%fatfree).Notably,fullfatmilkwithoutanynumericvalue(“wholemilk”)wasexpectedtobefattierandcreamierthaneitherpositivelyornegativelyframedwholemilk.Ashypothesized,positivelyframedwholemilkwasperceivedtobehealthier,andpredictedtocauselessweightgainthannegativelyframedwholemilk.Ourresultsextendpreviousdataregardinginformationframingtoincludeaffective,sensory,andhealthaspectsoffluidmilk.Thesedatasuggestmilkmightbeeffectivelymarketedtodifferentconsumersegmentsbytailoringinformationframingonthelabel.Specifically,productswherecreaminessdrivespurchaseintentshoulddisplaylabelswithverbal(non-numeric)ornegativelyframedinformation,whereasproductstargetedforhealth-consciousnessshouldusepositivelyframedinformation.In-persontestingisunderwaytoassesswhetherinformationframinginfluencesperceptionofmilktastedundercontrolledlaboratoryconditions.

Keywords

InformationframingConsumerpsychologyFluidmilkPerception

TP2_26 Directingattention:strategiestomaskundesiredperceptionofgrittinessinfoods

MarcoSantagiuliana,LaylaBroers,InésSampedroMarigómez,MarkusStieger,BetinaPiqueras-Fiszman,ElkeScholtenWageningenUniversity&Research,Netherlands

Abstract

Thisstudyinvestigatedhowtheadditionofparticlesorfattocommonfoods(quark)canbeusedtoperceptuallymasknegativetextureperceptions(grittiness).Cellulosebeadswereaddedasmodelparticles(1.5%w/w;averagesize:263μm)toquark(0%fat)toinducegrittiness.Twoparticletypeswereused:granolapiecesandmodelpeachgelpieces.Fatconcentrationofquarkwasalsovaried(4and8%w/w).Theresultsshowthatadditionofcellulosebeadstoquarksignificantlyincreasedgrittinessanddryness,whilecreaminessandlikingsignificantlydecreased.Whengranolapieceswereaddedtoquarkcontainingcellulosebeads,thedecreaseinlikingwasprevented,althoughquarkswerestillperceivedasgritty.Granolaincreasedlikingrelativetoboththehomogeneousandcellulosebeadscontainingquarks.Wesuggestthatthepresenceofgranolapiecesmighthavefocusedattentionofconsumerstopositive,moredominantsensations(i.e.crunchiness).Hence,productlikingincreased,althoughconsumerscouldstillperceivegrittinesswhentheyperformedananalyticalsensoryevaluation.Incontrasttothegranolapieces,theadditionofmodelpeachgelpiecestoquarkcontainingcellulosebeadsdidnotpreventadeclineinlikingnordiditsuppressgrittiness.Nodifferencesinlikingwerefoundbetweenthehomogeneouslow-fatquarkwithoutcellulosebeadsandthefull-fatquarkwithcellulosebeadsprobablyduetofatlubricationproperties.Full-fatquarkswithmicroparticlesweremorelikedthanthelow-fatquarkscontainingcellulosebeads.Weconcludethatadditionofparticlessuchascrunchygranolapiecesorfatcanbeusedasstrategiestoshiftconsumersattentiontowardspositivesensationsleadingtoanincreaseoflikingwhilenegativesensations(grittiness)causedbystructuralheterogeneities(cellulosebeads)arestillsensed.Thisapproachcouldbeusedtomaskundesiredsensationsinhighproteinfoods.

Keywords

TextureperceptionLikingdeliverysystemsConsumerexpectationsFatcontent

FP2_01/TP2_27 Combiningfoodswithcondiments:Howbreadandpotatoinfluencein-vivoaromareleaseandaromaperceptionofmayonnaises

AriannevanEck1,2,MichelePedrotti3,2,FrancoBiasioli3,VincenzoFogliano1,2,ElkeScholten1,2,MarkusStieger1,21TIFoodandNutrition,Netherlands.2WageningenUniversity,Netherlands.3EdmundMachFoundation,Italy

Abstract

Theadditionofcondimentstofoodisknowntoaffectoralprocessingbehavior,eatingrateandacceptance.Althoughtheyareakeyingredientinmanydifferentculinarytraditions,fewstudiesinvestigatedtheireffectsonsensoryperceptionand,inparticular,theirinteractionwithcarrierfoods,whichmightbecrucialtocontrolfoodacceptance.Theaimofthisstudywastoinvestigatetheinteraction/interplayofmayonnaiseproperties(fatcontent,viscosity)withcarrierproperties(hardnessofbreadandpotatoes)bythesimultaneousin-vivoreal-timeanalysisofaromareleaseandperception.Dynamicperceptionoflemonintensity(Time-Intensity)andin-vivoaromareleaseoftwolemonaromacompounds(limonene,citral)wereassessedby14trainedsubjectsintriplicateforthreemayonnaisesconsumedaloneandincombinationwithbreadandpotatoofdifferenthardness.Bothmayonnaisefatcontentandviscosityinfluenceperceptionandaromarelease.Differentdynamicreleasepatternsareobservedforlimoneneandcitralduetodifferencesinpolarityandvolatility.Additionofcarrierfoods(bread,potato)decreaseslemonperceptionintensityofallmayonnaiseswhile,insomecases,itincreasesthein-noseconcentrations.Harderbreaddecreaseslemonintensitytoalargerextentthansofterbread,whereasonlysmalleffectsofpotatohardnessonlemonintensitywereobserved.Thein-vivoreleaseoflimoneneandcitralalsodependedonthetypeofmayonnaise.Resultsarediscussedinviewofacombinationofdifferentmechanisms,includingphysicochemical(mayonnaiseabsorbancebycarrier,lipid-amylosecomplexes,boluspartitioncoefficients),physiological(chewingtimeandsalivaamount)andcognitiveeffects(presenceofonefooddistractsattentionfromothers).Bothdynamicperceptionandinvivoaromareleaseofcondimentsareaffectedbycondimentpropertiesinacomplexinterplaywithcarrierfoodtypeandproperties.Theproposedin-vivomethodsallowthedissectingoftheircomplexinteractionalsointhecaseofrealfood.

Keywords

compositefoodscarrierfoodsnosespaceanalysisdynamicaromareleaseandperception

ECR_F_01/TP2_28 Personalitytraitsandbitternessperceptioninfluencethelikingandintakeofpalealestylebeers

MollyHiggins,JohnHayesThePennsylvaniaStateUniversity,USA

Abstract

Bitternessisclassicallyconsideredanundesirableattributeinfoodandbeverageproducts.However,commercialsuccessofbitterbeerstyles,likeIPAs,indicatesbitternessmaybeadesirableattributeforsomeconsumers.Beyondtaste,beerselectionisdrivenbymyriadfactors,includingprice,availability,branding,andpersonality.Here,likingforlagerandtwopalealesandself-reportedmeasuresofintakewerecollected,alongwithintensityratingsandpersonalitymeasures–SensationSeeking(AISS),SensitivitytoPunishmentandReward(SPSRQ),andFoodInvolvement(FIS)–todetermineifpersonalitytraitsinfluencepalealeintakeandliking.Further,wehypothesizedbitternessratingsfrompalealeconsumerswouldbepositivelycorrelatedwithpalealeintake.Underlaboratoryconditions,beerconsumers(n=109)ratedlikingandintensityof3beers,andtheintensityoftwobitterstimuli–quininesulfateandthehopextractTetralone®–inwater;theyalsocompletedintakeandpersonalityquestionnaires.Asexpected,likingofthetwopalealesshowedstrongrelationshipswithself-reportedintake(r=0.53and0.52;p’s<0.001).Conversely,evidenceofarelationshipbetweenlikingandintakeoflagerbeerswasmuchweaker(r=0.18,p=0.06).Inwomen,SensationSeekingwasstronglycorrelatedwithpalealeintake(r=0.48,p<0.001)andweaklycorrelatedwithFIS(r=0.26,p=0.05).Similarrelationshipswerenotobservedinmen.Otherpersonalityfactorsdidnotshowrelationshipswithintake,regardlessofgender.Bitternessfrombeersdidnotcorrelatewithintake;however,bitternessfromthequininesolutionwasweaklyassociatedwithpalealeintake(r=+0.20,p=0.04).ThesedataindicatelikingandintakeofpalealesisrelatedtoSensationSeeking,butingenderspecificfashion,suggestingotherfactorsmaybemoresalientformen.Also,thesedatasuggestthatcontrarytofindingsinotherbitterfoodandbeverageproducts,thehighbitternessfoundinpalealesmaybedesirableforsomeconsumers.

Keywords

bittertastefoodpreferencepersonalitymeasuresintakesensationseeking

TP2_29 Developmentandcharacterizationofjelliesformeasuringsensorysensitivitytohardness

SharonPuleo,MarikaValentino,NicolettaA.Miele,SilvanaCavella,RossellaDiMonacoUniversityofNaples-FedericoII,Italy

Abstract

Severalstudieshavebeenperformedontherelationbetweentextureandfoodliking,butrelativelylittleisknownaboutthesensitivitytoperceivetexturecharacteristicsbydifferentpeople.Theaimofthisstudywastomeasurepeoplesensorysensitivitytohardnessanddevelopamethodtoclusterpeopleaccordingtotheirsensitivity.Eightformulationsofjellieswerepreparedbymixingorangejuice,sugarandagar-agar,indifferentconcentrations,inordertoobtaindifferentlevelsofhardness.First,rankingtestwithtrainedjudges(n=14),andmechanicalmeasurementsbymeansofatextureanalyser,wereperformedonnineformulationsinordertoselectonlyfourformulationsthatweresignificantlydifferentonefromeachother.Next,187consumersevaluatedthehardnessintensitybyusingaGLMscale,andthelikingbyusingaLAMscale,ofthefourselectedformulations.Bothrankingtestandmechanicalresultsshowedthatsampleswith3,5,7and9%ofagar-agarsignificantlyvariedintermsofhardness.Then,thosesampleswereevaluatedbyconsumers.Thetrendofthehardnessintensityforeachconsumerwascalculatedandalinearequationwasmeasuredaswell.PeoplewerethenclusteredbasedonboththeangularcoefficientandRsquaredvalueintothreegroups(highlysensitive,averagesensitive,lowlysensitive).Resultsshowedasignificantdifferencebetweenthethreegroupsintermsofperceivedhardness.Differenthardnesssensitivitydidnotseemtoaffectlikingscores;ingeneralconsumerlikingdecreasedasjellieshardnessincreased.Nosignificantrelationshipswerefoundamonghardnesssensitivityandage,whereasasignificanttrendwasobservedwithgender:malesweremoresensitivethanfemales.Ourpreliminaryresultssuggestthatusingrealfoodtomeasuretexturesensitivityisagoodwaytoproceed.Also,othervariables,suchasphysiologicaland/orpsychologicaltraits,canbeinvestigatedaswell.

Keywords

hardnesssensorysensitivitytextureperception

TP2_30 Cuteontheoutside,sweetontheinside:Howcuteimagesonfoodpackaginginfluenceconsumers’sensoryexpectationsandevaluations

RaphaelaElisabethBruckdorfer,OliverBüttnerUniversityofDuisburg-Essen,Germany

Abstract

Consideringtheabundanceoffoodproductsofmainlycomparablequalityintoday’ssupermarkets,producershaveresortedtoconspicuouspackagingtomaketheirproducts“speak”toconsumers.Numerousstudieshaveshownthatpackagingcuessuchasimages,colors,andclaimscaninfluenceconsumers’expectationsandexperienceoffoodproducts.Onecuethatisoftenusedbuthasbeenneglectedinresearchsofariscuteness.Asinsomelanguages,likeEnglishandGerman,theconceptofcutenessiscloselylinkedtothatofsweetness(e.g.,thewords“cute”and“sweet”aresometimesusedinterchangeably),weassumedthatcuteimagesonpackagesoffoodproductswouldactivatebothofthesementalconcepts,cutenessandsweetness,subsequentlyinfluencingratingsof(expected)sweetnessandsugarcontent.Totestourhypotheses,weconductedtwoonline(studies1and2)andonelabexperiment(study3)fordifferentfoodproducts.Instudy1wecouldshowthatyoghurtwithacute(vs.neutral)imageonthepackagewasexpectedtotastesweeter.Itwasalsomuchmoreoftenperceivedasachildproduct,soweincludedthefactortargetgroupinstudy2,conductinga2(cuteness:cutevs.neutral)x2(targetgroup:childrenvs.adults)experimentwithadifferentproduct(smoothie).Inlinewithourassumptions,cute(vs.)neutralsmoothieswereexpectedtocontainmoresugar,andkids(vs.adult)smoothieswereassumedtotastesweeter.Instudy3wecouldextendourfindingstotheactualtastingexperience:Cookieswithcute(vs.)neutralpackagingwereratedastastingsweeter.Withourfindings,wenotonlyextendcurrentknowledgeontheeffectsof(implicit)packagingcuesandtargetgrouplabeling,butalsomighthavedetectedasimpletoolforreducingthesugarcontentoffoodproductswhilekeepingthetastingexperiencethesame.

Keywords

foodpackagedesigncutenesssensoryexpectationssensoryevaluation

ECR_F_05/TP2_31 Isitstillstillwater?Detectionthresholdsofsparklingsensationsareindependentofconsumptionbehaviourandpreferencesforcarbonatedbeverages

SharonPuleo1,MariaTeresaCastillo2,YuanZhu2,RossellaDiMonaco1,MarkusStieger31UniversityofNaplesFedericoII,Italy.2WageningenUniversityandResearch,Netherlands.3ageningenUniversityandResearch,Netherlands

Abstract

Sensorysensitivityplaysapivotalroleinfoodpreferenceandchoice.Incontrasttotasteandodor,lessisknownabouthowtrigeminalsensitivityisaffectedbyconsumptionhabitsandconsumercharacteristics.Theaimofthisstudywastodeterminehowdetectionthresholdsandperceptionofsparklingsensationsofcarbonatedmineralwaterisinfluencedbyfamiliaritywithcarbonatedbeveragesandconsumercharacteristics.Onehundredsubjects(58%females,24.9±3.9yrs)differinginsparklingwaterconsumptionbehaviour(non-consumers(never),moderateconsumers(onceamonth),frequentconsumers(>1-2timesaweek)participated.SparklingsensationdetectionthresholdsweremeasuredusingthestandardASTMmethodofbestestimatethreshold(BET).Seven3-alternativeforcedchoicetestswereperformedusingtheascendingstaircasemethodwithCO2concentrationsrangingfrom0.05to1.49g/L.Intensityofsparklingsensationandlikingoffivesparklingwaters(CO2rangingfrom0.30to5.96g/L)wereassessedusingLAMandGLMscales,respectively.Tocharacterizeconsumers,consumptionfrequencyofsparklingbeverages,PROPstatus,demographicinformation,healthinterest,eatingbehaviourandsensitivitytopunishmentandrewardweredetermined.Averagedetectionthresholdofsparklingsensation(BET)was0.39g/L.Detectionthresholdswerenotinfluencedbyfrequencyofconsumptionofsparklingwater.DetectionthresholdswerenotrelatedtoPROPtasterstatusandpsychologicalconsumervariables.Likingandsparklingintensityweresignificantlyaffectedbyfrequencyofconsumption.Nonconsumerslikedsparklingwatersignificantlymorethanmoderateorfrequentconsumers,probablybecausemainlyforcostreasonstheydidnotconsumesparklingwater.Sparklingsensationwasperceivedsignificantlymoreintensivebynon-consumerscomparedtomoderate-andfrequentconsumers.Weconcludethatdetectionthresholdforsparklingsensationsarenotaffectedbyconsumptionbehaviourofsparklingbeveragesandmightbeinnate.Frequencyofconsumptioninfluencedlikingandintensityofsparklingsensation,probablybecausetheperceptionwasinfluencedbyexpectations.

Keywords

TrigeminalsensationsDetectionthresholdsFoodpreferences

TP2_32 Goingbeyondsweetness:Designingthefutureofsugarreductionbymakinghighsweetnessoptional

PhilippeJeanbourquin1,BénédicteVeinand1,SophieCaget2,CarineEgoroff21GivaudanInternationalSA,Switzerland.2GivaudanNL,Netherlands

Abstract

Consumergrowinginterestinlesssweetproductsisdrivenbybothhealthconsiderationsandtastepreferences.Consumersarenotonlymovingtolesssweetalternativesinresponsetotheworldwidedrivetowardssugarreductionbutalsobecausetheyoftenfindcurrentproductstoosweet.

Our“BeyondSweetness”approachaimsatmakingclassichighsweetnessoptionalbydesigningentirelynewlesssweetfoodandbeverageproductswhichdeliveragreattaste,withoutusinganysweeteners.

First,ourproprietarysensoryholisticmethod,combinedwithstandardquantitativeprofiling(QFPTM),enabledustoscreenflavoursolutions.Weselectedtheonesprovidingthemostenhancedandbalancedoverallsensoryexperienceinsugar-reducedstrawberryandpeach/passionyogurtsandinorangecarbonatedsoft-drink.Eachofthefinalconcepts(ready-to-eatanddrinksamplessupportedbypaperconceptsdescribingthesamples’benefits)wasthentestedwith200targetedconsumers,eitherinGermanyorintheNetherlands.Consumersratedthepaperconcepts’appeal,theiroveralllikingofthesamplesandotherspecificattributes.

Withoveralllikingscoresof7and7.1ona9-pointscale,thetwoyogurtconceptsachievedactionstandardsofclassicfullsugaryogurtsfromtheGermanmarket,eventhoughtheywerelesssweet.[77%-78%]oftheconsumersfoundthepaperconceptsappealingand[67%-72%]foundthesamples’sweetnesslevel“justaboutright”.SimilarsuccessfulresultswereobtainedforourbeverageconceptintheNetherlands.

Thefood&beverageindustryhastraditionallytriedtoreplicatethehighsweetnessofclassicproductsinsugar-reducedalternatives.Thistimebelongstothepast.Consumersarenowexpectingnewlow-sweetnessproductsthatprovideafullsensoryexperiencewithlesssugar.Ourstudyopensperspectivesonhowtoanswerthisdemandwithfullysatisfyingproducts.

Keywords

sugarreductionconsumersatisfactionholisticsensoryexperiencesweetnessperception

TP2_33 Measuringconsumerpreferencesforextrinsicandintrinsicattributes:ProductdevelopmenttestingforBritishandChileanconsumers

DavidPalma1,GerardCasaubon2,JuandeDiosOrtúzar3,LuisIgnacioRizzi31UniversityofLeeds,UnitedKingdom.2ConchayToroS.A.,Chile.3PontificiaUniversidadCatólicadeChile,Chile

Abstract

Matchingnewproduct’sattributeswithconsumerpreferencesisnoteasy,especiallyforfoodandbeverageswheretheattributescanbebothintrinsic(i.e.tasteandaroma)andextrinsic(i.e.price).Inthisstudy,wecomparetwoeconometricapproachesformeasuringconsumerpreferencesforextrinsicandintrinsicattributes,inthecontextofdesigninganewflavouredwine.First,aseriesofprototypesweredevelopedbyexperts.Then,consumers’acceptanceofaromaandflavourweremeasured,andfinally,astatedpreferencesurveywasappliedtomeasurepreferencesforextrinsicattributesandpricesensitivity.ThewholeprocesswasperformedinChile(n=122)andintheUK(n=121),withtheChileandatasetintegratingboththetastingandstatedpreferencestages.DifferentformsofIntegratedChoiceandLatentVariable(ICLV)modelswereusedintheanalysis,andwewereabletoseparatethepositiveeffectofprice(i.e.asacueofquality)duringthefirstpurchase,fromitsnegativeeffectduetoconsumers’budgetconstraints.Wealsocontrolledforsocio-demographicsandpersonalitycharacteristicstoinformlatermarketingefforts.WefoundthatbothChileanandBritishconsumersstronglydiscriminatebetweenthedifferentflavoursoffered,andwhilemostpreferredtheunalteredwine,clustersofconsumerslikeddifferentaddedflavours.Thepositiveeffectofpricewassignificantinbothsamples,indicatingthatconsumerseffectivelyusepriceasacueofquality,limitingtheappealoflowprices,andsuggestingahigherlaunchpricefortheproduct.Bothsampleswerecharacterizedbylargeheterogeneityinpreferences,whichcouldnotbeexplainedonlybysociodemographicvariables.Wewerealsoabletotestinteractionsbetweenintrinsicandextrinsicattributes.However,thesignificanceoftheseinteractionswashinderedbythehighheterogeneityinpreferences,requiringdetailedsegmentationefforts.

Keywords

winechoicemodellingcross-culturalprice-qualityflavour

TP2_34 Developinganewmethodinsensoryevaluationbasedonemotion-colorassociationtoinvestigatetheroleofimplicitemotionsontheintention-behaviorgapinorganicfoodconsumption

DianaIsmael,AngelikaPloegerUniversityofKassel,Germany

Abstract

Thisstudyattemptstodevelopanewsensoryevaluationmethodbasedontheemotion-colorassociationwiththeeye-trackingtooltodetectassessors’implicitemotionsduringfoodconsumptionexperience.Theresearchaimsinparticularatunderstandingmoretheroleofemotionsontheintention-behaviorgapinorganicfoodconsumptionthroughoutstudyingtheassessors’implicitemotionstowardsorganicandconventionalfood.Thestudywasdividedintotwoparts.First,buildinganewcolor-scalebasedonemotion-colorassociationusinganeye-trackerandaself-reportquestionnaire(SRQ).Threehundredfifty-fiveparticipantsparticipateinthispartofthestudy(325intheSRQ,and30intheeye-trackingtest).Theresultsshowedthatpeopletendtoexpresstheirevokedpositiveemotionsbychoosingmostlythelightcolorsamongasetofdarkandlightcolorswhichwasbeingdisplayedonthescreen,andfavortochoosedarkcolortorevealtheirevokednegativeemotions.Inthesecondstage,asensoryevaluation(SE)andacognitivesurveywereconductedtodetecttheemotionroleontheintention-behaviorgap.DuringtheSE,theemotionsweremeasuredusing(i)thedevelopedcolor-scalewitheye-trackingtechniqueand(ii)averbalemotionquestionnaire.TheSEconsistedoftaste,smell,visionandtouchtestsusingbothorganicandconventionalfoodsamplesfromthesametype(ie.orangejuice).Theresultsshowedacleargapbetweentheparticipants’declaredemotionsinthecognitivesurveyandtheirdetectedemotionsduringtheSE.Moreover,ourstudydemonstratedaconsistencybetweentheresultsoftheverbalemotionquestionnaireandthenewcolor-scalemethod.Thisconsistencymayrefertothecapabilityofthedevelopedscaleasanonintrusivemethodthatavoidsdeliberateactionandobtainspromptresponsestorapidlydetecttheimplicitemotionsinasensoryevaluationforabetterunderstandingoftheconsumer’sbehavior.

Keywords

Intention-behaviorgapSensoryevaluatioEmotionsEmotion-colorassociation

TP2_35 TheAuthenticitytestinvestigated

GarmtDijksterhuis,IlsePoletWageningenFoodandBiobasedResearch,Netherlands

Abstract

TheAuthenticity-testwasintroducedasatestforfindingverysmalldifferencesbetweenproducts.Productreformulationcontextsappearespeciallyaptforthistypeoftesting.Verysmalldifferencesthatmayescapetraditionalsensorytestshavebeenshowntosurfaceinanauthenticitytestinseveralpapers.Thetestreliesonpsychologicalprocessesbymeansoftellingconsumersastorydesignedtomakethemkeentofindadifference,andthusprimingthem,withoutrevealingthetruenatureoftheproductdifferences.Accordingtotheliterature,itappearstoworkwellwhenitconcernsproductsthatconsumersareparticularlyinvolvedwith.Thepresentstudyaimedtoinvestigatetheeffectofproductinvolvement,typeofpriminginformationandsubjectcharacteristics.Toinvestigatetheeffectofproductinvolvement,twotypesofproductswerechosen:milkchocolateandsoysauce.Theresultsfromtheauthenticitytestwerecomparedwiththatofasame-differencetestwithasurenessscale.Thissame-differencetestshoweddifferencesbetweenthechocolatesandnotbetweenthesoysaucesamples.Theauthenticitytestdidshowsomeeffectsbetweenthedifferentsoysaucesamples.Tostudytheeffectoftheinformation,positivelyandnegativelyframedinstructionsconcerningthesustainability/fairnessoftheproducts’productionweregiven.Thenegativelyframedinstructionsappeartoresultinlargerdifferencesintheauthenticitytest.Aproductinvolvementscale,andascaleprobingenvironmentalvaluesthatconsumersholdshowedunclearrelationshipstotheresultsofthetests.Overalltheauthenticitytestdoesshowahighersensitivityforsmalldifferences,themechanismsresponsibleforthisincreasedsensitivityseemtorequireadditionalstudy.

Keywords

affectivemethodsdifferencetesting

FP2_04/TP2_36 Developmentofconsumersensorytestforsugarreduction:investigatingperformanceofreminder-preferencetestusingcarbonateddrinks

M-SKim,YejinLee,M.-AKim,Hye-SeongLeeEwhaWomansUniversity,Korea,Republicof

Abstract

Forsuccessfulreformulation,itiscriticaltoknowsensorydifferencebetweenoriginalandreformulatedproductsandhowsuchdifferencechangesconsumerpreference.Comparingtothetraditionalanalyticaltestsfocusingonmeasuringproductsensorydifference,affectivediscriminationtestsbasedonhedonicstateofmindhasrecentlybeensuggestedasmoreecologicallyvalidtestmethodstostudyconsumerproductdiscriminationandpreference.Inaddition,consumers’sensoryqualitycriteriacouldbeinfluencedbybrandinformationandproductconcept.Thus,itisrequiredtodevelopaffectivesensorytestconsideringbrandfamiliaritytoobtainrealisticandvalidconsumers’responsetoproductchanges.Inpreviousstudy(Park,2018),thereminder-preferencetestmethodthatusedcombinationofA-NotAwithReminder(A-NotAR)and2-ACpreferencetestwiththereference-primingbyshowingTVcommercialreflectingproductconceptandprovidingbrandimagehasbeenproposed.Thisnewconsumertestmethodwasprovedtobemoresensitivethanthedifference-preferencetestusingsame-differenttests.Theobjectiveofthisstudywastofurtherinvestigatetheperformanceofreminder-preferencetest.Lemon-lime-flavoredcarbonateddrinkwasusedasareferencewithtwotypesofreformulatedsamples.Femaleyoungadults(N=288)wererandomlydividedintothreegroupsandperformedoneofthethreetests:A-NotARtest;reminder-preferencetest;2-ACpreferencetest.A-NotAtestandreminder-preferencetestwereperformedwiththereference-primingproceduretostabilizeconsumers’evaluativecriteria,but2-ACpreferencetestwasconductedinblindpreferencetests.Resultscomputedind’indicatedthattherewasnodifferenceinsensorydiscriminationsensitivitybetweenA-NotARandreminder-preferencetest,whilethepreferencesensitivitywashigherforreminder-preferencethan2-ACpreferencetest.Theseresultssuggestthatreminder-preferencetestmethodtakingaccountformarketingeffectscouldbeusedasefficientconsumertestmethodsformeasuringdiscriminationandpreferenceatoncewithoutcognitiveprocessconfusion.

Keywords

preferencetestconsumersensorydiscriminationreference-primingRemindermethodSugarreduction

TP2_37 Improvingconsumermeasurementsinsensoryandconsumerscience:combiningconsumerbehaviourmeasures(discretechoiceandeye-tracking)withsensoryacceptancetest

J.-W.Kim1,Y.-J.Lee2,Hye-SeongLee21EwhaWomansUniversity,Netherlands.2EwhaWomansUniversity,Korea,Republicof

Abstract

Consumertestinginlabisefficientandpracticalapproachthatcancontrolextraneousfactorsthatshouldbecontrolled.However,controlledconsumertestenvironmentswhicharedifferentfromtherealworldcanalsoaffecttheconsumerperceptionandpreferenceofproducts.Choiceexperimentswitheye-trackingandsensoryacceptancetestsformultipleproductsaresuchconsumermeasurementswhicharemostlyconductedinlabtestingsettings.Theyaregenerallystudiedseparately,althoughfromconsumers’naturalbehaviourpointofview,choiceandconsumption(tasting)contextscanhardlybedissociatedforfoodproducts.Therefore,inthisstudy,toimprovethevalidityofsuchconsumermeasurementsinlab,amethodologyusingcombinedconsumerbehaviourmeasureswithsensoryacceptancetestsisinvestigatedwithdifferenttestordersandinstructions.Theobjectivesweretoexaminetwoaspects:1)ifconsumers’structureofproductpreferencewouldbeaffectedbyconsumptionexperienceand/orexpectationand2)ifachoiceexperimentcanactasacognitivewarm-upevokingcontextsandhaveeffectsonsensoryacceptance.Totestthese,300consumerswererandomlyassignedtothreedifferentgroupstoperformasensorytestsfor6plainyogurtsamplesaswellasadiscretechoiceexperiment(DCE)witheye-trackingforstudyingpreferencestructureofyogurtpackagevariables(varyinginimage,probioticsclaim,tastedescription,andnutritionalinformation):Group1-DCEperformedaftersensorytests;GroupsII&III–sensorytestperformedafterDCE.AdditionallyareversedhiddendemandcharacteristicinstructionwasusedforGroupIII.Amongthreegroups,DCEandeye-trackingresultsweremoredominantlyaffectedbynutritionalinformationinGroupI,whiletheimportanceoftastedescriptionwasincreasedinGroup3.Resultsindicatedthatbothconsumptionexperienceandexpectationaffectedthepreferencestructureonyogurtpackagevariablesbuttheseeffectswerenotstrongenoughtoinfluencesensorylikingofplainyogurtsamples.

Keywords

CHOICEEXPERIMENTSENSORYSCCEPTANCETESTTESTINSTRUCTIONEYE-TRACKINGCONSUMERCONTEXTS

TP2_38 Watchingvideoclipsasawaytoimprovethecontextofroutinehedonictestsperformedinsensorybooths

EmilieBoukaiba1,VirgnieHerbreteau2,AnneSaint-Eve1,3,4,FrançoisGermon5,Marie-HélèneDesmonts6,Jean-PierreBodin7,JulienDelarue1,3,41AgroParisTech,France.2Actalia,France.3INRA,France.4UniversitéParisSaclay,France.5Agrotec,France.6Aerial-CRT,France.7ENILIA-ENSMIC,France

Abstract

ImprovingthecontextofCentralLocationTestsisseenasawaytoresolvethedilemmabetweentheneedtocontrolthehedonicevaluationofproductsandthewilltomakeevaluationconditionsmorenaturalandmorepredictiveofreality.Inthislineofthinking,weexperimentedwhetherwecouldimprovethecontextofroutinehedonictestsconductedinsensoryboothsbyusingfreeselectionofvideoclipstobewatchedduringproductevaluation.Wedesignedawindowinterfacedisplayingaselectionofsixteenshortvideosequencesonvarioustopicssuchassports,gardening,travelinganddo-it-yourself.Thesevideosequenceswerecarefullychosentobecomparableandnottoconveystrongemotions.Inordertotesttheaddedvalueofthisapproach,sixhundredandfortyFrenchconsumerswereinvitedtoevaluatetwobrandsofcrackersandtwobrandsofapplejuice.Theyweresplitintofourgroups,eachevaluatingtheproductsunderdifferentconditions:1/standardboothwithhedonicquestiononly,2/standardboothwithhedonicquestionandJARscales,3/videowatchingwithhedonicquestiononly,4/videowatchingwithhedonicquestionandJARscales.TheteststookplaceindifferentsensorylabslocatedindifferentregionsofFrance.Productorderpresentationandtestingconditionswerefullybalanced.Resultsshowthatwatchingvideosledtoadeeperengagementinthetestandtolargerquantitiesofsampleconsumedduringthetest.UsingvideostoprovideelementsofcontextsalsoaffectedthesensitivityofthehedonicresponsetothepresenceofJARscales.However,thedirectinfluenceofcontextonlikingscoresdependedontheproducttype.Overall,thistypeofsettingwascheapandeasytoimplement.Itcouldbeusedtoimprovetherobustnessofroutinesensoryhedonictestswhentimeandbudgetconstraintsarehigh.

Keywords

Micro-ContextSensoryboothHedonictestJAR

ECR_F_03/TP2_39 Combiningsensorytechniquesovermultiplesipsprovidesbetterinsightsintoconsumerconsumptionexperiences

MaheekaWeerawarnaN.R.P.,JonathanGodfrey,AshlingEllis,JoanneHortMasseyUniversity,NewZealand

Abstract

Trainedsensorypanelevaluationsoftentakeplaceononeortwosipsofabeverage,howeverevaluationsovermultiplesipswouldprovidecloserinsightsintoconsumerconsumptionexperiences.Thisworkaimedtoinvestigatetherelativemeritsoftraditionaldescriptiveprofiling,oversingleandmultiplesips,alongsidetemporaltechniquesincludingTemporalCheck-All-That-Apply(TCATA)andTemporalDominanceofsensation(TDS)usingamodelmilkshake.Sixmilkshakesvaryinginfat,sweetenerandthickenercontentwereevaluated.Ninepanellistsdevelopedalexiconofdescriptors(sweet,vanilla,creamyflavour,creamymouthfeel,thick,mouthcoating,astringentandliquorice)andweretrainedinQuantitativeDescriptiveAnalysis,TCATAandTDS.Panellistsratedthe1stand8thsips(15mL)foroverallattributeintensities,andallsipsofeachmilkshakeusingTCATAandTDSonCompusense©Cloud.Sampleintensitydifferenceswereanalysedusingtwo-wayANOVA(RVersion1.1.453),attributecitationproportionsanddifferencecurves(TCATA),anddominanceratesanddifferencecurves(TDS)wereobtainedusingCompusense©Cloud.Ratingattributeintensityemphasisedsignificantdifferencesinthickness,mouthcoatingandliquoriceatthe1stversus8thsip,highlightingtheneedtoevaluatemultipleintakesofproductstoobtainsensoryinformationrelevanttoconsumptionexperiences.TCATAalsodifferentiatedthemilkshakesandshowedsimilardifferencesoversips.However,italsoenabledthetimingwithinsipsatwhichattributesweremostcitedtobediscovered.TDSaddedtothestoryinemphasisingtheattributesdominatingthesensoryexperience,informationnotobtainablefromtheothertwomethods.Thisworkhighlightsthecomplementarity,ratherthaninterchangeability,ofusingdescriptiveanalysis,TCATAandTDStoobtainindepthproductprofiles.Italsoemphasisedtheneedtoevaluateproductsovermultipleintakestoobtaincloserinsightsintoconsumerexperiences.Whenworkingwithexpertpanels,combiningthesemethodsovermultipleintakeswillprovideadeeperinsightintoaconsumer’sproductconsumptionexperience.

Keywords

CombiningsensorytechniquesMultiplesipsTrainedpanellistsQDATCATA,TDS

ECR_F_07/TP2_40 Newfactorsfromthefoodchoicequestionnaireanddemographicdifferencesinthecontextofindustrializedfoodpurchase

MayraViana1,2,MariaEduardaMedved1,BrunoAragão1,SolangeAlfinito11UniversityofBrasilia,Brazil.2Sebrae,Brazil

Abstract

TheprocessoffoodconsumerchoiceiscomplexandoneoftheinstrumentsthatcontributetothisunderstandingistheFoodChoiceQuestionnaire(FCQ),composedby36itemsandninedimensions.TheoriginalFCQisinEnglishand,althoughithadalreadybeentranslatedtoPortuguese,avalidityevidenceanalysisoftheinstrumentfortheBraziliancontextisstillmissing.Also,itwasconsideredrelevanttoidentityiftheFCQdimensionsareperceiveddifferentlyamongBraziliansvaryingtheirsocialeconomicstatus(SES).Inthiscontext,theobjectiveofthepresentstudywastoobtainevidencesofvalidityoftheFoodChoiceQuestionnaire(FCQ)appliedintheBraziliancontextofindustrializedfoodchoiceandtoanalyzepossibleSES(ageandsex)differencesamongconsumers.Todoso,anonlinequestionnairewasappliedwithBrazilianconsumers(N=317)anddatawereanalyzedusingexploratoryfactoranalysis(EFA)andanalysisofvariance(ANOVA).TheresultsoftheEFA,relatedtotheBrazilianchoiceofindustrializedfoodsaccordingtotheFCQitems,convergedinfourfactors,namedasHealth,Humor,ValueandEthics.TheANOVA,basedontheimportanceattributedbyconsumerstoeachnewfactor,showedthatyoungerpeoplearelessconcernedaboutHealthandEthicsthanthetwooldergroups,attributinglessimportancetotheimpactoffoodontheirhealthandontheplanet.Forsex,womenaremoreconcernedaboutHumor,whichincludesissuesasstressreductionandlesstimespentoncooking.TheworkfindingscontributetotheresearchareabyidentifyingevidencesvalidityoftheFCQ’sforBrazilwithfourfactorsinsteadofnine.Inaddition,itcontributesmanageriallybypresentingthemostimportantdimensionsfortheBrazilianconsumeraccordingtotheirageorsex,allowingabetterpositioningofindustrializedfoodproducts.

Keywords

FoodchoicequestionnaireFoodpurchaseIndustrializedfoodConsumerbehaviour

TP2_41 Evaluatingtheroleofcontextinconsumers’aestheticevaluations,andapproach/avoidanceassociationsofplatingsymmetry

CarlosVelasco1,NinaVeflen1,21BINorwegianBusinessSchool,Norway.2Nofima,Norway

Abstract

Peopleprefersymmetricaloverasymmetricalplatingpresentations(Velascoetal.,2016a),andpreferenceforsymmetricalcompositionsmaybeinfluencedbycontext(Lederetal.,2018).Here,weevaluatedwhetherrestaurantcontext(highvs.lowend)wouldinfluenceconsumers’aestheticevaluationsoffoodplatingvaryinginsymmetry.Wehypothesizedthatasymmetricalcompositionswouldbemoreaestheticallypleasinginafinediningcontextgiventhattheywouldsignalacertainlevelofrarityandnovelty(i.e.,asymmetryislesscommon),relativetomoreregulardiningcontexts.Wealsoevaluatedwhetherplatingsymmetrywouldinfluencepeople’sapproachandavoidanceevaluationsintheaforesaidcontexts.Whilstsymmetryisusuallypreferredoverasymmetry,itsrelationshipwithapproach/avoidancemotivationisnotfullyunderstood(Velascoetal.,2016b).Weconducteda2x3mixeddesignwithdiningcontext(fine,regulardining)asbetween-participantfactorandplatingsymmetry(symmetrical,asymmetricalleftandright)aswithin-participantfactor.Participants(n=223)weretoldeitherthatahigh-endorregularrestaurantwasselectingnewdishesfortheirmenu.After,theywerepresentedwithimagesoftendishes,intheirsymmetrical,asymmetricalrightandleftversions(30intotal),inrandomorder.TheywereaskedtoevaluateeachplateintheAestheticPleasureinDesignScale(Blijlevensetal.,2017)andapproachandavoidancebipolarscales(Velascoetal.,2016b).Resultsrevealedasignificantmaineffectofplatingontheparticipants’aestheticevaluations(Q=30.85,p<.001)of,andapproachandavoidanceassociationswith,thedishes(Q=22.62,p<.001).Symmetricalplatesweremoreaestheticallypleasing,andassociatedmorestronglywithapproachconcepts,thantheirasymmetricalcounterparts.Noeffectofdiningcontext,northeinteractionbetweenplatinganddiningcontext,wereobserved.Theresultsarediscussedinlightoftheliteratureonconsumers’evaluationsofaestheticplating.

Keywords

AestheticsContextPlatingApproachAvoidance

TP2_42 RelatingdimensionsofperceivedcomplexitytoaromaprofilesinBurgundyTruffles(TuberUncinatum)

SylvieCordelle,ArnaudThomas,PascalSchlichUniversitéBourgogneFranche-Comté,France

Abstract

TruffleisaprestigiousiconofFrenchgastronomy.Itsaromavariabilityishuge.Itcouldbeexplainedbyclimaticparameters,natureofthesoil,genetics…Further,twotrufflesfromthesamespeciespickedclosedtoeachothercanhavecompletelydifferentaromas.Therefore,truffleisachallengingmodelforrelatingaromatocomplexity.ThepaperpresentsamethodologydevelopedforthatpurposeandappliedtolargesamplesofBurgundytruffles.

Twocomplementaryapproacheswerecombined:aclassicaldescriptiveprofileofalargesetoftruffles,andmeasurementsoftheircomplexity.Forthispurpose,aquestionnaireofperceivedcomplexity,whichhadbeendevelopedforwine(Schlichetal.,2015),wasadaptedtotruffle.Itconsistsofeightitemsusingcontinuousscalesanchoredwithpictures.

Sixteenpanelistsweretrainedduringeightsessions.Truffleswereevaluatedbyolfactiononly,sincepre-trialsshowedthattheolfactorydataweremorepowerfulthanthegustatoryones.Inautumn2017(threesessions),thepanelistscarriedoutthearomaprofile(including14descriptors)of36Burgundytruffles.Inautumn2018(sixsessions),theycarriedoutinthesamewaythearomaprofile(including15descriptors)of38otherBurgundytruffles,andtheyalsoscoredtheintensityofthe8itemsofcomplexity.Noreplicationofthemeasureswasperformedbecauseoftheconstraintsrelatedtotheproduct(smallamounts,preservationconstraintsofthefreshtruffles).

Theresultsofthearomaprofileshighlightedthreeorfourmainclustersoftruffles,withasimilarstructurebetween2017and2018.Thecomplexitydataalsoenabledtocategorizethetrufflespickedin2018intothreeorfourclusters.Finally,thelinkbetweenthecomplexitydataandthearomaprofilehasbeenstudiedtounderstandwhicharomadescriptorscanexplainthedifferentdimensionsofcomplexityinBurgundytruffles.

Keywords

AromasensoryprofileComplexityBurgundytruffles

TP2_43 Ambientodorintensifiesvisualattentiontoodor-congruentcookiesatthepointofsale

PatrickHehn,MaximilianMatt,JasperSchultzHarzUniversityofAppliedSciences,Germany

Abstract

Seoetal.(2010)usedaneye-trackingsystemandphotographicslidestodemonstratethat“odorsenhancevisualattentiontocongruentobjects”.Thepresentstudysupposesthatatarget-congruentodorcanguidevisualattentionalsoinafieldstudyatthepointofsale.Theareaofinterest(AOI)wasastand-updisplaywithdifferentChristmascookies(Germanlebkuchen,traditionalspicedChristmasbiscuitsetc.).TwodevicesemittedatypicalambientChristmasfragranceclosetothedisplayinthetestcondition.Theywereswitchedoffinthecontrolcondition(noodor).n=80shopperswithmobileeye-trackingglassestookpartintheexperimentwithinthreedaysataGermandrugstore.Theodor-congruentstand-updisplaywaspositionedinthecenteroftheshop.Participantswererecruitedattheentranceandtheyworetheglassesduringtheirwholestayhavingenoughtimetolookaround.TheresultsrevealthattheshoppersstayedsignificantlylongerwhenitsmelledlikeChristmas(F(1,72)=7.272,p=.009).AdditionallymoreparticipantslookedattheAOIbytrendwhenbeingexposedtothescentcomparedtocontrol(84%vs64%,PearsonChi-Square2-sided:p=.065).AndthoseshopperswhosawthedisplaylookedsignificantlylongerattheAOI(duration)inthescentcondition(F(1,54)=5.375,p=.0242-sided).Buttheodordidneitheraffecttheirnumberofeyefixationsnorthenumberofpurchasedproductsfromthedisplaysignificantly.TheresultspartiallysupportthefindingsofSeoetal.whomeasuredtotalnumberandtimeofeyefixationsatamonitor.OurPOSstudysupportstheincreasedodor-evokedglanceduration(enhancesthechanceofconsciousproductperception)butnotthenumberoffixations(indicatestheAOI’sattraction).Weattributethisdifferencetothehigh-stimulusenvironmentofadrugstorecomparedtoalab.

Keywords

ScentMarketingVisualAttentionAmbientfragranceShoppingExperienceEye-Tracking

TP2_44 Alternativemethodstomake“justaboutright”diagnosticsmoreengagingforyoungerconsumers

KatyGallo,PattiWojnicz,TimCroak,MarySchraidtP&KResearch,USA

Abstract

Inconsumerproducttesting,JustAboutRight(JAR)diagnosticsareoftenincludedtoprovideguidanceforproductdevelopment.TheJARratingsareregularlyanalyzedusingPenaltyAnalysistoidentifytheattributesnegativelyimpactingconsumeracceptance.ManyJARattributes(>10)areoftenincludedinordertobeascomprehensiveaspossible.Yetseveralchallengeshavebeenobservedfromtheaspirationtobeallencompassing:

1. Consumersmaybeaskedtorateattributesthatarenotimportanttothem,makingtheballotunnecessarilylong

2. PenaltyAnalysismaynotprovidecleardirectionforproductdevelopment3. Iftheproductisdisliked,therecanbeanegativehaloeffectontheattributes,resultinginmany

attributeswithlargepenalties4. TheJARratingscanbepolarizing(similarskewsof‘tooweak’or‘toostrong’)resultinginunclear

directionforimprovement

Inanefforttoprovideoptionstoovercomethesechallenges,P&KResearchconductedresearchamongadultstoexplorethreeJARsurveymethodsaspotentialalternativesorenhancementstothetraditionalmethod.Thethreemethods,usedincombinationwithJAR-typequestions,are:(1)Kano,(2)Select&Rate,and(c)Check-All-That-Apply(CATA).Wehavecomparedandcontrastedtheresultsofthesemethods,withthegoalofaddressingthreekeyquestions:(1)whatistheimpactofthemethodonoverallliking,(2)whatistheimpactonJARratings,(3)Whatistheeffectonconsumersatisfaction?WefoundthatallthreealternativemethodsuncoverinsightsnotrevealedwiththeTraditionalmethod.Ofthethree,theCATAoptionistheeasiestandmostsatisfying/engagingtaskandthereforemayalsobeeasierforyoungerdemographics,especiallychildrenages6-12.Therefore,weareextendingourfindingstoinvestigatewhetheroneormoreofthesemethodscanimprovetheproductdevelopmentguidanceobtainedfromyoungerconsumers.

Keywords

ChildrenJust-About-RightEngagingAlternativeMethods

TP2_46 Translatingrefreshmentintoattributesthatdrivesessionabilityinbeverages

SaraMawhinney,DeniseHamblin,DamianFrankcomColmarBruntonAustralia,Australia

Abstract

Creatingabeverageproductthatisbothrefreshingandsessionableisanart.Asessionablebeverageisonethatconsumersdonottireofandcancontinuedrinkingoveraperiodoftime(bothwithinasessionandovermultiplesessions).Inthecontextofbeverages,refreshmentiskeytoestablishingsessionability.ThispaperfocusesoncasestudieswhereTDS(TemporalDominanceofSensations)hasbeenusedtomeasuresessionabilityforacommercialpurpose.Whencombinedwithconsumerhedonicperceptualdataanddescriptivetrainedpaneldata,thetechniqueprovidesadeeperlevelofinsightintotheperceivedsessionabilityandrefreshingnatureofproducts.TheTDStechnique,adynamicevaluation,hasbeenextendedovertheconsumptionofafullbottleofliquid,tounderstandhowaseriesofperceivedeventschangeovertimetoprovideacloserrepresentationoftheconsumerexperience.TwocasestudiescoveringicedteaandbeercategorieswillbepresentedoutliningTDSevaluationbyanorientatedsensorypanels(n=15-20)followedbyTrainedPaneldescriptiveprofiling(n=15)andlargescaleconsumerblindandbrandedevaluations(n=150-n=240).TheTDScurveshavebeencomparedtobenchmark/marketrelevantproductsprovidingarelativemeasureoftastedominanceviasensorycurvesanddatacombinedtoidentifythekeycharacteristicsofasessionableliquid.Thefindingsshowthattheconsumptionexperiencediffersconsiderablyacrossliquids.Theresultsdemonstratethatrefreshing,sessionableliquidssatiatethirstandarenotoverpoweringonanyoneattributethusenablingconsumerstocontinuedrinkingtheglassorbottle.Typicallybeverageswithlowertopnotes,increasingbasenotesandadropoffinaftertastedeliverthis.Thisinformationhasbeenusedtoguideandoptimiseproductdesigntoachievecompetitiveadvantageinhighlycompetitivemarketsbycreatingliquidsthatdelivermorepleasurableconsumerexperiences.

Keywords

TDSExperienceTrainedPanelSessionability

FP2_03/TP2_47 Electroencephalographic(EEG)time-frequencymeasuresandconsumerpleasantnessratingsforcross-modalcongruenceofaffectiveimagesandfoododours

TimothyBudd,PaulSchofieldTheUniversityofNewcastle,Australia

Abstract

Theaimofthisstudywastoexaminehowcross-modalcongruenceofodourandimagevalencemodulatesbothneuralandperceptualresponsestofoodandnon-foododours.Priorresearchhasestablishedthatmultisensoryintegrationisafundamentalaspectofperceptionofcomplexstimulisuchasfoodorwine.Akeymodulatorbeingthecross-modalcongruenceofstimulusperceptualcharacteristics.EEGmayprovideauniquemeasureofmultisensoryintegrationsinceitreflectsoscillatoryneuralactivityinvolvedinfeaturebindingandintegration.Recentresearchalsoprovidesevidencethattime-frequencymethodscanreducelimitationsassociatedwithtime-lockingEEGtoodorantstimulationandprovideameasureofodourvalence,theprimaryperceptualdimensioninolfaction.Toachievethis,64channelEEGwasacquiredwhile32participantsratedthepleasantnessandintensityofsimultaneouslypresentedpairsofaffectiveimages(IAPS)andodorants(isopropyldisulfide,vanillin,valericacid,linalool,eucalyptolandmethylsalicylate)dilutedinpropyleneglycolandmatchedforintensity.Foreachtrial,imageandodourpresentationwassynchronisedusingacomputer-controlledconstant-flowair-dilutionolfactometer(Lorig,2000).Odourvalencewasdefinedaccordingtoeachparticipant’spleasantnessratingsandEEGtime-frequencyanalysissynchronisedtotheinspiratorypeakfollowingeachself-initiatedtrial.Theresultsshowedasignificanteffectofcross-modalcongruencewherepleasantodourswereratedassignificantlylesspleasantwhenpairedwithunpleasantimages,howeverfoodandnon-foododoursdidnotdiffersignificantly.OdoursalsoinducedsignificantlyincreasedinducedEEGpowerforthe3-6Hzand10-18Hzrangesrelativetoacontrol(air)althoughcross-modalcongruencedidnotmodulateEEGpower.PleasantfoododoursdidshowincreasedEEGpowerrelativetounpleasantandnon-foododours.TheseresultsarediscussedintermsofthecorrespondencebetweenEEGandaffectivemeasuresandtheirrelevanceforfuturesensoryneuroscientificresearchinthefoodandwineindustries.

Keywords

olfactionaffectmultisensoryneurophysiologyperception

TP2_48 Identifyingcompoundinteractionsthatcausefruityaromasinwhitewineusingfuzzysetqualitativecomparativeanalysis(fsQCA)

ElizabethTomasino,AngelicaIobbiOregonStateUniversity,USA

Abstract

Determiningthecausesofaromasincomplexmixtures,suchaswine,ischallengingduetothemanycompoundinteractionsthatoccur.Currentanalysismethodsprovidelittleguidanceregardingcompoundinteractionsandwineflavor.Wehavechosenfuzzy-setQualitativeComparativeAnalysis(fsQCA),anewanalysismethodforthisfield,toaddressthisproblemanddeterminethenecessaryandsufficientgroupsorsetsofcompoundscausingdifferentwineflavors.FsQCAovercomestheinherentproblemsassociatedwithmoretraditionalorcorrelationbasedmethodsofdataanalysisassociatedwithrelatingchemicalcompositionandsensorydata.Specifically,mostcorrelationbasedanalysisassumesthatthegreatestchemicaldifferencesequatetothegreatestsensorydifferencesanditiswellknownthatverysmallchangesinflavorchemistrycanhavelargeimpactstosensoryperception.UsingfsQCAitispossibletoassessverycomplexcausationinvolvingdifferentcombinationsofcausalconditionscapableofgeneratingthesameoutcome.ThefocusoffsQCAisondeterminingthenecessaryandsufficientfactorsrequiredforthechosenoutput,removingunnecessaryfactors(essentially“noise”)andcreatingminimalsetsofinteractingfactors.Theresultingsetscanthenbeusedtobuildequationsthatmuchmoresuccessfullymodelcomplexcausality.Itovercomestheinherentproblemsinregressionanalysisinterpretingmultiple(morethan2variable)mutuallyexclusiveinteractionswhichinflatevariancewhiledeflatingthenumberofpossiblecoefficientsforanoutcome.FsQCAcanidentifythecausalpatternsdifferingacrosssub-setsoffactorsallowingforamorecomplexcausalsensoryanalysis.FsQCAwasusedtodeterminethecausesoffruitinessinwhitewine.Byinvestigatingboththeresultingsolutionsetsandwinesthathadhighconsistencywithineachsolutionsetitwaspossibletoshowthedifferentcombinationsofcompoundsthatcausetropicalfruit,citrus,peach,pearandapricotaromasinwhitewine.

Keywords

Pinotgristropicalfruitcitruspeachpear

TP2_49 Measurementsoftheautonomicnervoussystemresponsestobasictastesforsensoryevaluationofchocolateusingfacialexpressions,skintemperatureandheartrate

ThejaniGunaratne,SigfredoFuentes,NadeeshaGunaratne,DamirTorrico,ClaudiaGonzalezViejo,FrankDunsheaTheUniversityofMelbourne,Australia

Abstract

Tastantsarechemicalsubstancesthatstimulatethegustationanddeliverdistinctivesensations.Specificfacialreactionsareexpressedbytheexposuretobasictastesoffoodproductswhenthesensoryperceptionsareinducedviatastereceptors.Theobjectiveofthisstudywastomeasuretheautonomousnervoussystemresponsestobasictastesofdifferentchocolateproducts,andidentifythecorrelationsbetweenconscious(self-reported)andunconscious(biometric)responses.Panelists(N=45)wereservedwithfivedifferentchocolatesamplespreparedwithcaffeine,salt,citricacid,sugar,andmonosodiumglutamateforgeneratingfivebasictastes(bitter,salty,sour,sweetandumami).Anintegratedcamerasystemcoupledwithatablet-PCusingAndroid®OScontainingaBioSensoryapplicationwasemployedtocaptureinfraredimages,videosandsensoryresponses.Inputsfromthisapplicationwereusedtodetermineskintemperature(ST),facialexpressions(FE)usingFacereader™andheartrate(HR).Overalllikingandbasictastesintensitiesusinga15-pointscale,andemotionselicitedduringconsumption(usingcheck-all-that-apply)ofchocolatewereevaluated.Themostlikedsamplewasthesweetchocolate(9.01),whiletheleastlikedwasthesaltychocolate(3.61).Therewasasignificantdifferenceforliking(P<0.05)butnosignificantdifferencesforHR(P=0.75)andST(P=0.27).Principalcomponentanalysis(PCA)explained77%ofdatavariabilityandsweetchocolatewasnegativelycorrelatedtoangry-FE,andsaltychocolatewaspositivelycorrelatedtosad-FE.Likingandangry-FEwerenegativelycorrelatedtosaltinessandsweetness,respectively.Positiveemotionaltermswereclusteredwiththesweetsampleinthecorrespondenceanalysis.Likingwaspositivelycorrelatedwiththepositiveterms:“delighted”,“good”,and“enjoyment”.Theself-reportedconsciousresponses,facialexpressionsandemotionaltermsvariedbetweenchocolateswithdifferenttastes.Findingsofthisstudycanbeusedtodetermineacceptabilitytobasictastesoffoodsbasedonconscious,unconsciousandemotionalresponses.

Keywords

ChocolateBasictastesSensoryanalysisBiometricsEmotions

TP2_50 Amultisensoryapproachtostudytextureandflavorperceptioninsemi-solidfoodproducts

HannaLesme1,CécileRannou1,PhilippeCourcoux2,ClémenceAlleaume1,LizethLopezTorrez3,Marie-HélèneFamelart4,SaïdBouhallab4,CaroleProst11Oniris,France.2StatSC,France.3VMANEFils,France.4STLO,France

Abstract

Textureandflavorarecrucialforfat-freeyogurtacceptanceandconsumerpleasure.Takingintoaccountthedynamicdimensionofperceptionisessentialtounderstandtexture-flavorinteractionsoccurringincomplexfoodsandachievedesirablesensorycharacteristicsforconsumers.TheaimofthisworkistocharacterizethemodificationsoftextureperceptionobtainedwithfunctionalWheyProteinAggregates(WPA),andtheresultingchangesinflavorperceptionoccurringduringmasticationoffat-freestrawberryyogurts.Trialsweremadeaccordingtoanexperimentaldesignwithtwofactorseachwiththreelevels.YogurtswereenrichedwithdifferentconcentrationsofWheyProteinIsolate(WPI)orfunctionalWPA.Twotrainedpanels(n=15)performedeitherQuantitativeDescriptiveAnalysis(QDA)orTemporalDominanceofSensations(TDS)onthesameproducts.TDSmethodologyhadtobeadaptedtomeettherequirementsofsoftfoodproducts,suchasyogurts,thatdonotrequirechewing.Asaconsequence,textureandflavormodalitieswereevaluatedseparately,withamulti-intakeapproach.ThediscussionwillfocusontheinsightsprovidedbyTDStostudytextureandflavormodificationsinfat-freestrawberryyogurts.TDSresultswillbecomparedwiththoseobtainedinQDAandrelatedtoinstrumentalcharacterization.Regardingtexture,highconsensuswaspresentbetweenpanelistsfromTDSandQDA.SensorytrajectoriesbuiltfromTDSshowedthatthesequenceoftexturedescriptorsdifferedbetweenyogurts.Regardingflavorperception,theconsensusbetweenTDSandQDAwaslower,butthesensorytrajectoriesevidencedsomedifferencesmainlyinthebeginningofconsumption.ThesefindingsconfirmedthecomplementarityofTDSwithothersensorymethodologies,notonlyfortexture,butalsoregardingflavorperception.TDSprovidesnewelementstounderstandthelinksbetweentextureandflavorperceptioninmouth.Anapproachcombiningconventionalanddynamicprofilingmethodologiesenablesanefficientformulationprocessofhealthyproductswithdesirableorganolepticqualities.

Keywords

TemporalDominanceofSensationsDescriptiveanalysisTextureFlavor

TP2_51 Influencesonconsumerwillingnesstobuyfoodscontainingaprocessingwasteingredient

CatherineA.Durham1,AnibalA.Concha-Meyer2,3,AnnE.Colonna1,AimeeHasenbeck1,BárbaraSáez2,MichaelRAdams,11OregonStateUniversity,USA.2CentrodeEstudiosenAlimentosProcesados,Chile.3UniversidaddeTalca,Chile

Abstract

Environmentalanddisposalcostpressuresplusincreasingsocietalrecognitionoffoodwasteisencouragingfoodscientistsandmanufacturerstore-purposeprocessingresiduesashumanfoodingredients.Theacceptanceofresidueingredientsandmotivationsforconsumingthemisstilluntested.Toexaminetheseissuesaconsumeracceptancetestwasundertaken.Panelists(n=231,55%female,ages18-70)werepresentedwiththreewholewheatbreadsexhibitinga0%,5%,or10%substitutionofdriedtomatopomacepowder(DTPP).Onceconsumerscompletedsensoryquestionsincludingflavor,texture,sweetnessandsaltlevel,theywerepresentedwithoneoffourinformationsets.Thecontrolsetincludedcolumnsforeachbreadwithingredientslisted,DTPP%ifusedandasimpledefinitionofDTPP.Forthe3otherinformationsetsamessageaboutDTPPsustainability,nutritionorbothwasincludedfortheDTPPbreads.Afterreadingtheinformationpurchaseintenttowardseachofthethreebreadswasaskedona5-ptscaleat4prices.Fractionallogitwasusedtoanalyzepurchaseintentmodeledasafunctionofmessages,overalllikingandprice.Examinationofthemarginaleffectsofthesevariablesonpurchaseintentshowedthatthestrongestinfluenceswereoveralllikingandprice,butbothmessageshadsignificantpositiveinfluencesonpurchaseintent.Theconsumers’levelofhealthinterestwascriticaltotheinfluenceofthenutritionmessageonpurchaseintent.Thenutritionmessageaffectedthosewhowereveryinterestedintheirhealth.Consumersappeartobeopentotheutilizationofatleastthisoneprocessingresidueinaproducttheywouldpurchasegiventheirlikingfortheproductandtheprice.Productsthatprovidenutritionalbenefitscouldbemarketedtothemanyconsumersinterestedintheirhealth

Keywords

Foodprocessingresidueconsumertestpurchaseintentsustainabilitynutrition

FP1_12/TP2_52 Ascreeningtoolforsustainability:apreliminarystudyonanItalianconsumersample

IsabellaEndrizzi,EugenioAprea,LeonardoMenghi,DannyCliceri,FlaviaGasperiFondazioneEdmundMach,Italy

Abstract

Itisknownthatconsumers’qualityperceptionandacceptabilityofaproductisbasedbothontheintrinsicpropertiesandontheextrinsiccharacteristics,linkedwithlabelinformation(Fernqvist&Ekelund,2014).Inrecentyears,therehasbeenarapidlygrowinginterestintheseexternalcharacteristics,especiallythosesustainability-related.Furthermore,theireffectonconsumeracceptabilityisfoundtovarydependingonconsumerconsciousnesstotheinformationgiven(Endrizzietal.,2015).Herewepresenttheresultsofapreliminarystudy,whichaimtoexploreascreeningtoolabletosegmentconsumersaccordingtotheirattitudestowardssustainabilityinordertobeusedintestingacceptabilityoffoodproductsofanimalorigin.The15-itemWelshscreeningtoolforsustainability(Poortinga&Darnton,2016),wasconvenientlytranslatedinItalianandthensubmittedto79consumerswhoratedtheirdegreeofimportance,agreementandconcernona9-pointscaledependingontheresponseoptionexpectedbyeachstatement.Fewself-reportedfoodbehaviourswerealsoincludedinthequestionnairetocoverthefoodsustainabilitydomain(notpresentintheWelshquestionnaire)intermsoffooddiet(omnivorous,flexitarianorvegetarian/vegan),thepercentageofweeklyfoodwaste,andthatoforganicandzerofoodmilesproductsweeklypurchased.Willingnesstopaymoreforanorganic,attentivetoanimalwelfare,environmentalfriendlyormountainpastureproductwasalsorecorded.Acombinedapproachofhierarchicalandk-meansclusteringanalysisidentifiedthreeconsumersegments(Pragmatists42%,Sustainability-oriented39%andUnattached19%)thatrelatedifferentlytopersonalvaluedimensions,viewsonsustainabilityandsustainableliving,perceptiononclimatechangeandenergysecurity,livingplaceattachment,self-reportedfoodbehavioursanddistinctgendercomposition.Thesepreliminaryresultshighlightthattheassociationsbetweenthescreeningtoolandself-reportedfood-relatedbehaviourssupportthevalidityofconsumersegmentationfortheItaliansample.

Keywords

sustainabilityfoodbehavioursscreeningtoolconsumersegmentation

ECR_V_12/FP1_03/TP2_53 Fromdisgustingtodelicious:overcomingbarrierstowardsentomophagyamongDanishconsumers

PernilleVidebaek,KlausGrunertAarhusUniversity,Denmark

Abstract

Currentfoodconsumptionhabitswillneedtochange,especiallythoseofWesternconsumers.Thelevelofmeatconsumptionisunsustainable,andarecentstudyestimateanecessaryreductionof90%ofthecurrentintake.Insectsareapromisingalternativetoexistingproteinsources,however,previousliteraturehasemphasisedtheinitiallevelofdisgustdisplayedtowardsinsectsasafoodoption.Theoverallaimofthispaperistounderstandtheattitudeofconsumerstowardseatinginsects,alsotermedentomophagy,inordertooutlinethebarriersthatpreventadoptionandprovideinsightsinordertoovercomethese.ThedatawascollectedthroughanonlinequestionnaireandarepresentativesampleoftheDanishconsumerswasreached(n=975).Severalconceptsfromtheliteraturewasmeasured:foodneophobia,disgust,socialnorms,andintentions.Inaddition,anewattitudescalewasused,thatspecificallymeasurestheattitudetowardsentomophagy.Adiscretechoiceexperimentwasalsoincorporatedintothequestionnaire.UsingLatentGoldasegmentationanalysisbasedonthechoiceexperimentwasconducted.Theinfluencesofintentionwasanalysedusingstructuralequationmodelling(SEM)inSPSSAMOS.Preliminaryresultsofthechoiceexperimentindicatethatdifferentsegmentsofconsumersofentomophagyexists,andthatdifferentsegmentsareinterestedindifferenttypesofinsects.Youngerconsumersandmalesaremorepositivetowardsentomophagyingeneralandtheinsectoptionsinthechoiceexperiment.PreliminaryresultsoftheSEManalysisindicatethattheintentiontoeatinsectsisnot,aspreviousstudiessuggest,onlydrivenbythelevelofdisgust,butinsteadisdrivenbytheinterestinentomophagy.Thisinterestisimportant,asitwillbeakeyfactorinovercomingthebarrierofdisgustandturninginsectsintoadelicacyintheWesternworld.

Keywords

EntomophagyChoiceexperimentSustainabilityConsumerbehaviour

TP2_54 Sensorycharacteristics,emotionalreactionofconsumersandlikingofpestosauceswithvariousspices.Staticanddynamicapproach

ElizaKostyra1,ZuzannaWalczak1,AnnaPiotrowska2,SylwiaŻakowska-Biemans2,KrzysztofKostyra1,KatarzynaŚwiąder21WarsawUniversityofLifeSciences,Poland.2WarsawUniversityofLifeSciences,Poland

Abstract

Pestosauceisbecomingmoreandmorepopularintheinternationalfoodmarket.Themosttypicalpestoisbasedontomatoesandbasilbutnewvariantsemerge.Spicesaddedtopestocanpositivelyaffectthesensoryimageofthistypeofproductsamongconsumers.Itisinterestingtoanswerthefollowingquestions:Howaddedspicesandsaltaffectchangesintheprofileofvariouspesto?Whatkindofchangesinsensorycharacteristicsdecideaboutpositivehedoniceffect?Dospicesaffecttime-courseoftheemotion?Theaimofthestudywastoidentifydifferencesinthesensoryprofile,consumeracceptabilityandemotionalreactionsofconsumersregardingzucchinipestowithvariousspices.Thestudyconsistedoffourmainparts:1)Profilingofidentity/intensitychanges(QDP),2)assessmentofthesensoryandemotionalcharacteristics(CATAquestionnaire),3)evaluationofhedonicchanges(9-pointscale),4)Recordingofemotionalreactionsofconsumers(FaceReader).Thesensorycharacteristicsofpestowasperformedtwicebynineexpertassessors.FortyconsumersparticipatedinhedonicresearchandtwentyrespondentstookpartintheFaceReadermeasurements.Zucchinipestowiththeadditionofvariousspices(cinnamon,ginger,mintandthyme)onthreelevels(0,0.04and0.08%),withoutandwithsaltaddition(0,0.5%)differedinsensorycharacteristics.Spices(regardlessoftheirtype)havereducedtheintensityofvegetableodourandflavourandzucchiniflavourinpesto.Thesimilaritiesanddifferencesinthesensoryqualityofpestowereclearlydependentontheadditionofsalt.TheCATAprofileinsensory,hedonicandemotionalcategoriesaswellaschangesindurationofemotionalimpressionsdependedonthetypeofpestoandthespicesadded.Theemotionalreactionofconsumersidentifiedasneutralwasthemostexperiencedimpression.Emotionlikehappywasmostnoticeableinpestowithcinnamonandginger.

Keywords

PestoSpicesSensorycharacteristicsEmotionsLiking

P2_001 ConsumerPerceptiononFastFoodAdvertisementinLatin-AmericanCountries

CarlosJoséSalgadoRohner1,2,MaríaJoséFajardoRojas1,RafaelDavidGutierrezNariño11UniversidaddelaSabana,Colombia.2UniversidadNacional,Colombia

Abstract

AccordingtotheWHO,healthproblemscausedbyanaugmentedconsumptionoffastfood,havebeenincreasinginLatinAmericaatthetimecompaniesmarketinghavealso;therefore,thepurposeofthisstudyistoobservewhichvisualelementsaremostnotoriousinnon-movementannouncementsandiftheseaffectthecustomersperception.Methodology:Selectionofthesixmostwell-knowncompaniesoffastfoodof5Latin-Americancountries;Electionofthreeadvertisementseachandtheirrespectiveelementstoanalyze;DeterminationofthevisualrouteandtheelementsthatgotmoreattentionwithinEyeTracker.Theresultincludes:sequenceandaveragefixationsoftheinterestareas;Withtheresultsfromsecondstage,itwasdesignedfivehamburgeradsundertheown-brand'Rapiburguer'withthesamebackgroundcolor,images,andtypography,butdifferentsizesandpositions;Designandapplicationofanonlinesurveywhichevaluates-Saltiness-Sweetness-Fatty-Quality-Healthiness-Willingnesstopay.Attheendtheparticipantspecifieshisnationality;Kruskal-Wallisforstatisticalanalysis.PreliminaryResults:Eyetrackerresultshowedthatdescriptivetextgetsmorefixationsandisusuallyseenafterthemainfoodpicture(thesecondwithhighestfixation);Whenthemainfoodisinthesuperiorsector,thewillingnesstopaydecreases.Ifitislocatedonthecenter,itincreasesthequalityperceptionapproximatelyin20%.Inaddition,theperceptionofqualityisnotdirectlyrelatedwithwillingnesstopay.Additionally,Fattyattributeisnotnecessarilyopposedtohealthinessperception.Theresearchdemonstratedthattherearepositiverelationsbetweenadsdesignandconsumerperception,andasthereisa"preferentialvisualprocessingforimagesoffoodsthathaveahigher-fatandhigher-carbohydratecontent"(Harrar,2011),thisshouldbeconsideredingovernmentpolicies,company'smarketingandcustomersconscienceinthewaytheymustadoptaresponsiblerole.

Keywords

fast-foodAdvertismentPerceptionLatinamericaconsumer

P2_002 DomothersintheNorthandSouthofItalydifferinsnackchoicesandconsiderationsfortheiryoungchildren?

FemkeDamen1,BeaSteenbekkers1,NicolettaPellegrini2,PaolaVitaglione3,GertJanHofstede1,VincenzoFogliano1,PieternelLuning11WageningenUniversity&Research,Netherlands.2ParmaUniversity,Italy.3UniversityofNaplesFedericoII,Italy

Abstract

Overthelastdecades,ratesinchildhoodobesityhavebeenontherisebutratesdifferamongstcountriesandevenwithincountries.Toillustrate,intheSouthofItalythereisahigherpercentageofoverweightandobesechildrenthanintheNorthofItaly.Theincreasingintakeofenergydensesnacksisoneofthefactorscontributingtochildhoodoverweight.Asyoungchildrengettheirsnacksmainlyfromtheircaregivers,whichareoftenthemothers,thesnackchoicesofthemothersinthehouseholdsettingarecritical.TheaimofthisstudyistoexplorewhethertherearedifferencesinsnackchoicesandchoiceconsiderationsbetweenmothersfromtheNorthandtheSouthofItaly.Weconductedsemi-structuredin-depthinterviewswith20mothersfromboththeNorthandtheSouthofItalytoinvestigatedifferencesinsnackgivingandconsiderationsbetweenthetworegions.Mothershadatleastonechildbetween2and7years.Questionsconcernedtypeofsnacksprovided,considerationstoprovidesnacks,andvalueconflictsexperiencedwhileprovidingsnacks.Motherswerealsocharacterizedfortheirbodymassindexandthatoftheirchildren,theireatingbehaviouraswellastheirorientationstowardshealthandhedoniccharacteristicsoffoods.ResultsshoweddifferencesintypeofsnacksprovidedbymothersfromtheNorthandSouthofItaly.MothersfromtheNorthseemedtovaluethehealthinessofthesnacksmorecomparedtomothersoftheSouth,whovaluedmorethepreferenceoftheirchildren.Keyhighlightsofthisstudywillbepresentedanddiscussedduringtheconference.

Keywords

foodchoicehealthysnackItalychildren’sdietarybehaviourvalueconflicts

P2_003 Desaltedcodindifferentcultures:Sensorycharacteristics

KolbrunSveinsdottir1,AdalheidurOlafsdottir1,HildurIngaSveinsdottir1,2,SigurjonArason11Matis,Iceland.2UniversityofIceland,Iceland

Abstract

Salt-curingofcodisanancientstoragemethod.Today,salt-curingisnotmerelyastoragemethod,butamethodofproducinghighqualityproductsofspecificcharacteristics.TheexportoffullysaltedfishproductsisamongthemostvaluableexportproductsfromIceland.Mostoftheexportedsalt-curedfishgoestocountriessuchasSpain,Portugal,Italy,GreeceandFrance,butinthesecountries,saltcuredcodhasanextensivetraditionasaluxuryproduct.Theproductionmethoddiffersbythecultureormarket,andsaltingmethodsmayvaryfrompickling,saltingorbrineinjectionfollowedbybrining.Thefinalsaltcuredproductcontainsabout20%ofsalt,butbeforeconsumptionthefishisdesaltedtoabout1%saltconcentration.Thesensoryprofileofthefinaldesaltedproductdependsonthesalt-curingmethodandhowitisdesaltedafterwards.Whereconsumptionofdesaltedcodhasanextensivetradition,thecharacteristicsensoryattributesareakeyfactor.Thisworksdescribesacollaborativestudyofresearchers,chefsandproducersofsalt-curedcod.Differentproductionmethodsofsalt-curedcod(Gadusmorhua),consideredtraditionalindifferentmarketsinS-Europeweredefinedandincontinuation,differentproductsofdesaltedcodwerecomparedandanalysedwithdescriptivesensoryanalysisbyatrainedsensorypanel.

Keywords

differenttraditionsdesaltedcoddescriptiveanalysisproductionmethodssalt-curingcharacteristics

P2_004 SensorycharacteristicscontributingtopleasantnessofFinnishoatproductsbyFinnishandChineseconsumers

LaaksonenOskar1,XueyingMa1,EerikaPasanen1,BaoruYang1,PengZhou2,KaisaLinderborg11FoodChemistryandFoodDevelopment,UniversityofTurku,Finland.2SchoolofFoodSciences,JiangnanUniversity,China

Abstract

Oat-basedfoodsaregenerallyregardedashealthyandtasty,andoatproductsaretraditionalandcommonlyusedinmanyEuropeancountries.Oatβ-glucanhasauthorizedhealthclaimsinEUwhichfurtherpromotestheuseofoat-basedfoods.However,alargeproportionofoatsisstillusedasfeed.ThereareincreasingintereststoexportoatsandoatproductsfromNorthernEuropetogrowingmarketssuchasChina.However,oatproductsmayhavebitterandrancidflavorswhichmaydecreasetheinteresttouseoatsespeciallyinconsumerswhoarenotusedtothem.Additionally,thehighconcentrationofhighlyviscousβ-glucaninoatscandecreasethetexturalandsensoryqualityoftheproducts.ConsumeracceptanceofcommercialFinnishoatproductswasstudiedusingonlinequestionnaireinFinlandwithFinnishandforeign,especiallyChinese,respondents(n=383).Therespondentstoquestionnaireweregroupedbasedoninformationgainedfromthebackgroundsurveytostudypossibledifferencesinthesensoryperceptionsofoatproductsdependingontheconsumers’motivationalandculturalfactors.KeysensorycharacteristicscontributingtopleasantnessoftheoatproductswasstudiedandCheck-All-That-ApplymethodincontrolledsensorylaboratoryconditionsinUniversityofTurkuinFinland(participantfromtheonlinequestionnaire,organizedintwosets:n=65and9products,73and8products)andatJiangnanUniversityinWuxi,China(n=103,10products).AmongFinnishparticipants,oatproductsassociatedascrispy,sweetandroastedhadmorepleasantflavorandtexturethanmusty,stickyandslimyproducts.ChineseparticipantspreferredsimilarsampleswithsameattributesastheFinnish;however,theleastlikedproductsamongtheChineseweredifferentincomparisontotheFinnish.Thecountryoforiginoftheconsumershasanimpactontheperceptionofoatproducts,whichshouldbeconsideredwhendevelopingnewoat-basedfoodsfordifferentpopulations.

Keywords

OatproductsCheck-All-That-ApplyChineseFinnish

P2_005 Theinfluenceofconsumerculturalheritageontheperceptionofsheepmeateatingqualityandtheirsensitivitytomeatageingmethod

MelindeeHastie1,RobinJacob2,LongHuynh3,MinhHa1,RodPolkinghorne4,DamirTorrico1,HollisAshman1,SteveBonney5,RobynWarner11TheUniversityofMelbourne,Australia.2DepartmentofPrimaryIndustriesandRegionaldevelopment(GovernmentofWesternAustralia),Australia.3MeatandLivestockAustralia,Australia.4BirkenwoodPtyLtd,Australia.5NorlaneTrading,Australia

Abstract

Dry-agedbeefisaniche,high-valueproduct,producedbyhangingbone-inbeefunderdefinedchillerandhumidityconditions.Littleisknownaboutconsumerresponsetodryagedsheepmeat(DASM).MeatStandardsAustralia(MSA)isaninternationallyrecognisedconsumer-leadeatingqualityassurancesystem,MSAprotocolswereusedtoinvestigateeffectsofageingmethod(dryvswet,storedinvacuumbag)andtimeofageingonconsumereatingqualityscoresforloinandtopside(leg)cuts.540consumersparticipatedin9sensorysessions.Demographicdatawascollectedfromall;eachconsumertastedsevensamplesofmeat,thefirstacommonpresumedmid-quality“link”withtheremainingsixrandomisedusingLatinsquaretoassigntreatments.Consumersscoredsamplesfortenderness,juiciness,likeflavourandoveralllikingbymarkingon100-mmlines(scorerange=0–100)anchoredwithwordsverytough/drytoverytender/juicy,disliketolikeextremelyforflavour/overall.Datawasanalysedfortreatmentanddemographiceffects.Theloinwasconsistentlyscoredhigherthanthetopsideforallsensoryattributes(P<0.001forall).Consumersgavehigherscoresfortendernessandflavourlikingtolong-aged(8-weeks)comparedtoshortaged(2-weeks)loin(P<0.05,P=0.060respectively).British/EuropeanheritageconsumerspreferredDASMoverwetagedproduct(63.96vs56.61for,British;68.36vs60.88,forEuropean)butthiswasnotevidentforAustralian,Asianor“other”groups(heritagexageingmethod;P<0.001).British/EuropeansalsotendedtowardshigherflavourlikingscoresforDASMandthisagainwasnotevidentforotherheritageconsumers(P=0.08)).Theseresultshighlighttheimportanceofconsumerbackgroundandculturaldifferenceswheninvestigatingproductattributesinconsumerstudies.Also,MSA'sstandardisedprotocols,combiningsensorytestingandcollectionofdemographicdatahavedemonstratedpotentialforidentificationofnewmarket/consumeropportunitiesforDASM.

Keywords

meatSheepmeatconsumersensory

P2_006 Cross-culturalvariationindriversoffoodrewardinDenmarkandChina

MetteDuerlund,BarbaraVadAndersen,DerekVictorByrneAarhusUniversity,Denmark

Abstract

Introduction:Cross-culturalresearchbecomesincreasinglymorerelevantwithinsensoryandconsumerscience,andseveralstudiessuggestthatdistinctculturaldifferencesexistinthewayweperceivefood.ThemainpurposeofthisstudywastoexplorekeydriversofFoodrewardwhencomparingDanishandChineseconsumers;thisonthebasisthattheconstructsofFoodrewardareexpectedtovarywithconsumers’culturalbackground.Methods:Central-locationstudieswerecarriedout,oneinChina(n=53),oneinDenmark(n=48)with18-25year-olds.Subjectivesensations(Hunger,Satiety,Energized,Relaxation,Concentration,Sleepiness,Overall-,Physical-,Mentalwellbeing,Desire-to-eat,Sweet/Salty/Fattydesire,Inneedoffood,Satisfaction)andFoodrewardweremeasuredevery½hourfor3hoursafterconsumptionofabreakfastmeal.Foodrewardwasdefinedaspleasureintermsof‘foodjoy’experiencedafterconsumption.PartialLeastSquaresregression(PLSR),withFoodrewardasresponsevariable(Y-data),andsubjectivesensationsaspredictors(X-data),wasappliedtomodelthevarianceofFoodreward.Results:TheassociationsbetweensubjectivesensationsandtheirinfluenceonFoodrewardshowedbothsimilaritiesanddifferencesbetweenDenmarkandChina.VariablesdrivingFoodrewardforChineseconsumersincludedSatisfaction,Mental-,Physical-,Overallwellbeing,Energized,Relaxation,andConcentration,whereasvariablesdrivingFoodrewardforDanishconsumerswereSatisfaction,Mental-,Physical-,Overallwellbeing,Satiety,Hunger,Desiretoeat,andInneedoffood.Discussion:Differentdimensionsofsubjectivesensationsinfluenceconsumer’sFoodrewardperception,dependentonculturalbackground.TheresultsclearlyshowsignificantdifferencesintheassociationofsensationsandhowtheyinfluenceFoodrewardinChinaandinDenmarkindicatingthatChineseandDanishconsumersexperiencefoodinsomesimilarbutalsoinverydifferentwaysthusshowingdistinctsubtletiesintheculturalconstructsofFoodreward.Theseresultsbringnewscientificknowledgeandrelevanceforfoodindustry.

Keywords

Cross-culturalConsumerFoodrewardChinaDenmark

P2_007 Howwouldyoulikeyourpet’sfoodtosmell?Segmentationofpetownersintermsofresponsetopetfoododors,andlinkwithemotionalexperience

PerrineDelime1,KadriKoppel2,PascalPachot1,AuréliedeRatuld11SPF,France.2KansasStateUniversity,USA

Abstract

Feedingtimeisoneofthemostimportantbondingmomentsbetweenthepetownerandhispet,andtheodorofpetfoodplaysacrucialroleforthepetowner’sexperienceduringmealtime.Individualdifferencesinfoodpreferencesaredrawingattention,asmanystudiesshowthatitiscriticaltoconsidersegmentationwhenlookingatconsumerpreferences.Thisstudyassessedindividualdifferencesinpetowners’responsetokibbleodors.289dogownersand294catownersfromFrance,UnitedStatesandLaRéunionevaluatedtheodorof9flavoredkibblesmanufacturedusingdifferentchickenflavours.Questionnairesincludedodorlikingandemotionalresponseofpetownerstotheodorofcatanddogkibbles.AdescriptivesensoryevaluationofallflavoredkibbleswasconductedwithanexpertpanelusingPetscript®.ANOVA,PCAandclusteringwereusedtounderstandthesensoryandemotionsspaceofthesepetfoods.Significantdifferenceswereobservedinowners’responsetopetfoododors.Dogandcatownerswereclusteredintorespectively3and4differentgroups,dependingontheirappreciationorrejectionofspecificodornotes.Forexample,dogownersfromcluster1rejectedtheodor‘coffee’,thattriggered‘disgusted’and‘guilty’emotions.Dogownersfromcluster3appreciatedthenotes‘herbs’and‘spicy’thatmadethemfeel‘enthusiastic’and‘joyful’.Differencesinowners’responsetotheodorofdryfoodcouldnotbefullyexplainedbyenvironmentalordemographicdata.Otherfactorssuchasownerpersonality,andrelationshiptohispetcouldalsoplayaroleintheowner’sexperiencerelatedtotheodorofdryfood.Theresultsofthisstudycouldhelppetfoodmanufacturersindesigningpetfoodseitherwithodorsthatpleasethemajorityofpetowners,ortotargetparticulargroupsofindividualsusingspecificflavors.

Keywords

petfoodflavoremotionspetownersodor

P2_008 Understandingthedriversoflikingfordriedfruitchipsbyhedonicbasedprojectivemapping:Across-culturalcomparisonsofChinese,Korean,andUSconsumers

RunRouWong1,SeulgiKim1,SeojinChung1,JuYunLim21EwhaWomansUniversity,Korea,Republicof.2OregonStateUniversity,USA

Abstract

Thepresentstudyaimedtounderstandthedriversoflikingfordriedfruitchipsvaryingintexturecharacteristicswithinacross-culturalcontext.Atotalof14pearandapplewithvarioustexturalproperties(i.e.puffy,crispy,jelly-like)wereselected.Korean(N=58)andChinese(N=58)consumersresidinginKoreawererecruitedbasedontheirfruitchipsconsumptionandwereaskedtoevaluateall14samples.Americanconsumers(N=56)evaluatedthesamesamplesexceptone.Duringthefirstsession,theconsumerswereaskedtoratethedegreeof(dis)likingforeachsample.Duringthesecondsession,theywereaskedtoperformaprojectivemappingwiththesamesamplesbasedontheir(dis)likingandtodescribethereasonsfor(dis)likingforeachsamplegroupsbyultra-flashprofile.Thedatawasanalyzedbymultivariateanalysisofvarianceusinggenerallinearmodelandmultiplefactoranalysis.Overall,1stand2ndfactorsexplained45.5%,44.0%,and40.8%ofvariancesforChinese,Korean,andUSdata,respectively.Allthreeconsumergroupsarrangedthesamplesbasedonthetexturalcharacteristicsratherthanthefruittype,althoughtheygenerallygavehigherscorestoapplethanpearchips.Allconsumersalsodislikedsampleswithsoft/jelly-liketextureregardlessoffruittypes.Somecross-culturaldifferenceswerealsoobserved.Koreanconsumerstendedtolikepearoverapplechipsforpufftexturesamplesproducedbyfreezedrying.Chineselikedfruitchipsthatarecrispyorpuffyregardlessoffruittype.ForAmericanconsumers,crispnesswasoneofthekeydriversofliking;whencrispytheypreferredappleoverpearchips.

Keywords

DriedfruitchipsHedonicbasaedprojectivemappingcross-culturetexturepreferencemapping

P2_009 Theeffectofcontextsonconsumeremotionsandacceptanceofunfamiliarethnicfoods:acasestudyofKoreanfoodsdevelopedforChinesemarket

Seon-HoKim1,Hyun-KyouShim2,Jae-HeeHong11SeoulNationalUniversity,Korea,Republicof.2Industry-AcademicCooperationFoundationofKookminUniversity,Korea,Republicof

Abstract

Exportofatraditionalfoodtooverseasmarketoftenfacesneophobicresponsesfromforeignconsumers.Becausecontextinwhichfoodispresentedinfluencesperceptionandlikingofafood,provisionofanappropriatecontextmayincreasepositiveemotionalresponsesandthereforeproducingmorefavorablehedonicreactionstoanunfamiliarethnicfood.ThisstudywasconductedtoinvestigatewhetheracontextinfluencesChineseconsumers’likingforandemotionalresponsestoKoreanethnicfoodsdifferingfamiliarity.TwoKoreanfoods,Tteokbokki(ricecakebraisedinspicysauce;well-knowntoChineseconsumers)andJapchae(glassnoodlestir-friedwithvegetables;lessknowntoChineseconsumers)werepresentedto156Chineseconsumersinoneofthethreecontexts;thecontextshighlightingitsconvenience(n=52),andethnicity(n=52),andnocontext(control;n=52).Acceptancetestandrate-all-that-applytestonemotionalattributeswereconductedbeforeandaftertastingsamples.TheresultswereanalyzedusinganalysisofvariancefollowedbyDuncan’smultiplerangetestandpairedt-test.Samplesignificantlyinfluencedoveralllikingbutcontextandtastingdidn’t.ConsumerslikedTteokbokkimorethanJapchae.Context,tasting,sample,andinteractionbetweencontextandtastingsignificantlyinfluencedtheemotionalresponse.Theconvenienceandethnicitycontextsdecreaseduniqueandwarm,buttheconveniencecontextincreasedhomeyandstrange.TteokbokkielicitedstrongerappealingandtemptingthanJapchae.Tastingreducedcuriousandinterested,butincreasedfriendly.Tastingdecreasedcuriousandtemptingwhenthecontextsareprovided,buthadnoeffectontheemotionsinthecontrol.Tastingdecreasedworriedandadventurousonlyinthepresenceofethniccontext.Itwashypothesizedthatmorepositiveemotionalresponseswouldbederivedfromtheconvenienceandtheethnicitycontextsthanfromthecontrol,butsuchtendencywasnotfound.Thecontextsmaycreateexpectation,andemotionalresponsesmaybedependentonwhetherexpectationwasmetbyactualperformance.

Keywords

Cross-culturalFamiliarityEmotionLikingRate-all-that-apply

P2_010 Understandingcoffeetrendsandpreferencesinkeymarkets

VanessaZuccoli1,DulceParedes21TakasagoEurope,Germany.2TakasagoInternationalCorporation,USA

Abstract

Coffeeisamongthefastestgrowingcategorieswithinthedrinksindustry.Witharisingconsumptionandincreasinglysophisticatedanddifferentiatedproductsappearingonthemarket,suchascoldbrewandnitrocoffee,itisessentialtounderstandconsumerperceptionsandtastepreferences.Inthiscontext,Takasagoinitiatedconsumerresearchstudiestogainunderstandingofcoffeeconsumption,aswellascountry-specificproductandflavourpreferences.Studyflowwasasfollows:inthefirstphase,TakasagoleveragedBeEper®(Behavior,Emotions,Perception)insightpanelsinfiveEuropeancountries–Spain,theUnitedKingdom,France,ItalyandGermany–tocarryoutindepthconversationwithconsumersaroundnumeroustopics.Emotionsandimageryaroundcoffee,togetherwithcoffeeconsumptionpatterns,preferencesonstrengthandformats,andpossibleflavourcombinationsweregatheredanddiscussedwithparticipants.Itappearedclearlyhowdifferencesinculturedirectlyimpactcoffeeconsumptionhabits.Thesecondphaseencompassedaquantitativestudyon400consumersinSwitzerland.Switzerlandwaschosenbecauseofthehighpenetrationofreadytodrinkcoffee,andfortheparticularculturalsituationblendingGerman,ItalianandFrenchfeatures.Thesurveyrevolvedaroundcoffeeconsumptionhabits,tastepreferencesandreactionstoTakasago´sconcepts.Thisphaseallowedustovalidatephaseone´sfindingsandtoelaborateacorrespondingcoffeemind-setsegmentation,generatingatthesametimeadditionalproductideasthroughtheuseofGameboard™methodology,interactingwithconsumerswithgamificationtechniques.

Keywords

CoffeeEmotionSurveyTrendEurope

P2_011 Whichemotionsareincheese?-astudylinkingpsychologicalaspectswithsensoryperception

DavidGuedes1,CarlaSimões2,VlademirSilva2,FernandoCapela-Silva2,CristinaPinheiro2,RaquelLucas2,SofiaTavares2,ElsaLamy21UniversidadedeLisboa,Portugal.2UniversidadedeEvora,Portugal

Abstract

Foodpreferencesplayamajorroleinfoodchoicesandconsequentdietaryhabits.Itisknownthatfoodsareassociatedtoemotionsandpositiveemotionsarefrequentlyassociatedtopreferenceandintake,whereasnegativeemotionsresultinrejection.However,onefooditemisassociatedtocertainemotionsbysomepersonsandtodifferentemotionsbyothers.Anotherfactorknowntoinfluencefoodpreferencesissensoryperception.Also,inthiscase,variationsamongindividualsexistinthewaytheyperceivethesensorycharacteristicsofafood.Taste,aromaandtexturesensitivitycanbeafactorinfluencingsensoryratingsandconsequentlypreferences.Basedonthethoughtthatdifferentfactorsaffectfoodpreferences,whynottostudythemtogether?Wedidperformastudyaimedatevaluating:1)howemotions,individuals’’psychologicalcharacteristics,foodsensoryevaluationandtastesensitivityaffectthehedonicvalueandpreferenceoffoods;2)andhowtheseseveralaspectsareinter-related.Cheeseisaproductwithmarkedcharacteristics,withavarietyofproductswithdifferentsensorycharacteristics.Thisisatypeofproductthatdichotomizeindividuals:someloveitandsomehateit.Moreover,forthesameindividual,onetypeofcheesecanbeassociatedwithpleasureandanothertypetotallyrejected.Forthesereasons,cheesewastheproductchooseforthisstudy.231individualsparticipatedinthisstudy.Fivedifferenttypesofcheeseweregivenand,foreachofthem,eachpersonwasaskedtopointtheintensitywithwhicheachemotionwasperceived,andwithwhicheachsensoryparameter.Moreover,foreachcheese,individualsratedhedonics.Besidesthis,individualsweresubjectedtotastesensitivitytestsandansweredtwoquestionnaires:1)oneforfoodnomophobia;2)anotherforpsychologicalprofile.Theresultsfromthisstudywillbepresentedanddetaileddiscussed.

Keywords

psychologyemotionssensoryevaluationtastefoodpreferences

P2_012 Developmentoflowsaltrecipesseasonedwithgrapeextracts:sensorialevaluationandconsumerstudy

DiegoTaladrid1,LauraLaguna2,1,BegoñaBartolomé1,VictoriaMoreno-Arribas11InstitutodeInvestigaciónenCienciasdelaAlimentación,Spain.2IntitutodeAgroquimicayTecnologíadeAlimentosIATA,Spain

Abstract

Grapepomaceisaby-productofwinemaking,basicallycomposedofseedsandskins.Thispomaceisconsideredarichsourceofbioactivecompounds,especiallydietaryfiberandpolyphenols,andhasalsobeensuggestedasanewsaltsubstituteforitssapidproperties.Thisworkhastheobjectivetodevelopsensoryacceptablerecipeswithlowsaltcontentthroughtheincorporationofselectedgrapeextracts.

Extractsofgrapepomace(fromred,redecologicalandwhitegrapes)werecharacterizedandincorporatedintothreefoodmatrices(tomatosauce,chickenbrothandwhitesauce).Descriptiveclassicsensoryanalysis(QDA®)jointwithaconsumerstudywithCheck-All-That-Apply"questions(CATA)andJust-About-Rightscales(JAR)hasbeencarriedout.Inaddition,consumerswereaskedaboutitsgeneralacceptance,andthetotalpolyphenolcontent(Folin-Ciocalteaumethod)andphenoliccomposition(UPLC-MS)oftheextractsweredeterminedtoinvestigatepossiblecorrelationsbetweensensoryperceptionandextractsphenoliccompositionandprofile.

Inthedescriptiveanalysis,theextractsbehavedsimilarlyinthethreematrices,althoughwithadifferentspectrumofsensationsaccordingtotheirdifferentphenoliccontent,significantlyhigherintheredgrapeextracts.Thethreeextractsgaveacharacteristicflavor,aromaandcolor"towine"thatweresuitableinthetomatosauceandbrothmatrices.Regardingtheiracceptabilitybyconsumers,tomatosauceandbrothwerethosethatpresentagreateracceptabilitycomparedtothedairymatrix.Themostcitedattributeswereassociatedwithpositivesensationssuchas“new”,“healthy”and“colorful”.Thisisoneofthefirststudiesofthebibliographyinwhichitisproposedtoinvestigatethesensorialqualitiesandacceptancebyconsumersofasaltsubstituteasapreliminaryphasetoahumaninterventionstudy,inwhichthesefoodscanprovideanimprovementintheriskfactorsofhypertensionandglycemiccontrol.

Keywords

grapepomacepolyphenolssaltsubstitutestrainedpanelconsumertests

P2_013 Theconcurrentuseofhedonic,J.A.R.andBest-Worsttesttoincreaseproductdiscrimination.Acasewithwhitebread

LauraStan1,Anisoara-IoanaPopa1,MihaelaMihnea21UniversityofAgriculturalSciencesandVeterinaryMedicineCluj-Napoca,Romania.2RISE-ResearchInstitutesofSweden,Sweden

Abstract

WhitebreadisstillamongthepreferredbreadtypeforRomanianconsumerswithaconsumptionyieldof90kg/head/yearaccordingtoEurostatdata.However,inthelastyearstherewasanincreasingtrendintheconsumptionofwholegrainbreadandbreadmadewithflourofotheroriginthenwheat.ThepresentstudywasperformedatUSAMVCluj-Napoca,LaboratoryofSensoryAnalysisofFoodswiththepurposetoidentifywhichofthesensorycharacteristicsofthebreadweremostappreciatedbytheinhabitantsofthistown.Sixdifferentwhitebreadtypesavailableonsupermarketwereusedforthetest.Atotalof121consumers(n=121,age18-65yearsold)participatedinthepresentstudy.Allparticipantsfilledinasurveyabouttheirbreadconsumptionhabitsandpreferences,andthenreceivedthreesamplesrandomlyforsensoryanalysis.Firstly,theconsumersevaluatedon9pointhedonicscaletheoverallappreciationofthesample.Secondly,theconsumersevaluatedon5pointJARscaleattributesoftextureandtastethetextureofthecrust(thinnessandcrispiness),thetextureofthebreadcrumb(densityandmoist)andthetasteofthebread(sweet,sour,salty).Finally,theBest-Worst(BWS)scalewasused.DatawereinterpretedusingMicrosoftOfficeandConsumerCheckSoftware.ANOVAdidnotrevealanysignificantdifferencesbetweenthehedonicorJARscoresofthesamples.However,thePCAtestshowedthattherewerefourconsumerssegmentswithdifferentpreferences:1)breadwithdensecrumbandsaltytaste;2)sourtaste,moistcrumb,thincrust;3)sweettaste,moistcrumb,crunchycrust;4)thickcrustanddrycrumb.Theinterestingfactwasthatthesamplewhichrecordedthelowesthedonicscore(6.17±1.63)wasthepreferredoneinBWS.TheoptionofcomparisonthesamplesinBWSprovideextradatatotheevaluators.

Keywords

whitebreadhedonicJARBest-Worstproductdiscrimination

P2_014 Sensorylabelforhoneyanditsroleinproductacceptance

LauraStan1,Anisoara-IoanaPopa1,MihaelaMihnea21UniversityofAgriculturalSciencesandVeterinaryMedicineCluj-Napoca,Romania.2RISE-ResearchInstitutesofSweden,Sweden

Abstract

RomaniaisthethirdhoneyproducerinEurope,andamongthelowestinconsumption(below0,5kg/head/year)accordingtoEurostatdata.AcaciahoneyisthepreferredmonofloralhoneytypeinRomania,duetoitsshiningappearanceandnon-crystallizedstate.However,otherhoneytypeswithrichercompositioninpolyphenolsthanacaciaareavailableonthemarket–likerape,tillia,sunflowerorhoneydew.Thepurposeofthisstudywastoevaluateifalabelwithsensorydescriptionofhoneywouldcreatetheopportunitytotheconsumerstobemoreawareofthesensorycharacteristicsofthehoneybemorereceptiveinacceptinganyhoneytypewhichtheynevertastedbefore.Twoquestionnaireswerepreparedanddeliveredtoconsumers(n=150)andbeekeepers(n=50).ThefirstquestionnaireincludeditemsabouthoneylabellingandexamplesofsensorydescriptionofmostimportantRomanianmonofloralhoneytypes(acacia,rape,tillia,sunflowerandhoneydewhoney)andthesecondfocusedonaCATAtestwithsensorydescriptorsforhoney.Bothsurveysincludedsocio-demographiccharacteristics(gender,age,education,profession,residence)neededforinterpretationofdata.Theconclusionofthefirstquestionnairewasthatallbeekeepersand97%oftheconsumersconsideredusefulasensorydescriptivelabelforhoney.Thesensorydescriptivelabelsofeachhoneywerescoredabove4onLikert5pt.scaleforeachselectedhoney.TheresultsfromCATAconfirmthesensorydescriptorsproposedinthefirstquestionnaire,howeversomedescriptivetermsfortilliahoneyshouldbereconsidered.Sensorylabelsareavailableonthemarketforwineandcoffee.Thisstudyprovedthehigheconomicandsocialpotentialofasensorydescriptiveforhoney.

Keywords

honeysensorylabelCATA

P2_015 Howdoesbabieslikethelightertasteinfantformulamilk?–amethodologytoevaluatebabies’sensoryacceptance

LeiJia,YingLiuAbbottNutritionChinaR&D,China

Abstract

Introduction:

ThereisatrendfromparentstochoosetheinfantformulamilkwithlightertasteinChina,assucroseandartificialflavorisbelievedtobeunhealthytobabies.However,canbabiesacceptthelightertasteinfantformulamilkespeciallywhentheyalreadyadapttothestrongertaste?Thepaperistointroduceamethodologytoevaluatebabies’sensoryacceptance.Atthesametime,moms’reactionandbabies’respondtowardanewinfantformulamilkwasexplored.

Methodology:

A14-dayHUTwasconductedinShanghai,China,byinterviewing200pairsofmomsandbabies(agedfrom6monthsto36months).Bothcurrentinfantformulamilkandthelightertasteinfantformulamilkwereplacedattheirhomes.Onlinequestionnairewasappliedviamobilephone.MomswererequiredtoanswerthequestionnaireeverydayduringtheHUT.Babies’feedingamount;feedingspeed,feedingbehaviorwererequiredtoberecorded.Momswererequiredtojudgebabies’overallacceptancetowardscurrentandlightertasteIMF,basedonbabies’behavior.Someusageandbehaviorweremonitoredincludingmoms’methodofmilktransfer,babies'feedingvolumeandfrequency.

Results:

Baby’sacceptance:NobabyrefusedlightertasteIMFat1sttimedrinking.BabiesacceptlightertasteIMFverywellduring12daysusage,withahighscoreofoverallacceptance(6.46/7,7=fullyaccept).Besides,milkvolumeisasnormalascurrentforalmostallusers.At1sttimelightertasteIMFdrinking,Stage3babiesaremoreeasilytoacceptthenewflavorthanyoungerbabiesofstage2.

Transferringmethod:MixingoflightertasteIMFwithcurrentIMF(71%)ismainstreamformomswhile29%momsletbabiesdrinklightertasteIMFdirectly.Stage2momsprefertomixmilkratherthandrinkdirectlycomparedtostage3moms.

Keywords

babysensoryacceptanceHUTbehavior

P2_016 Amixedmethodsapproachforthedeterminationoffoodchoicesofadultsolderthan55years

MariaDermiki,JenniferPopeUniversityofLimerick,Ireland

Abstract

Foodchoiceisoneofthemostcommonhumanbehavioursalongwithdrinkingandeating,andisinfluencedbydifferentintrinsicandextrinsicfactors(Köster2009).Therearemanychangesassociatedwithageingwhichaffectfoodchoicesandfood-relatedlifeofolderadults.Theaimofthisstudywastoinvestigatethefactorsaffectingfoodchoiceofadultsolderthan55yearswholiveinthecommunity,sincenutritionanddietaremajordeterminantsofsuccessfulageing(RoweandKhan1998).Amixedmethodsapproachwasusedtoinvestigatethesefactors.Foodchoicequestionnaire(FCQ)providedquantitativedatafrom81respondents(54women)wholiveintheMunsterareainIreland.Sixrespondents(4women)pooledfromthosewhohadalreadycompletedthequestionnairesandwereinterviewedusingsemi-structuredinterviews.Thispragmaticparadigmhelpedtodescribethecomplexprocessoffoodchoicewhichisexpressedinfoodshopping,foodpreparationandfoodintake.Itwasfoundthatcurrentlifesituationaffectsthefood-relatedbehaviouroftheparticipants,butpastexperiencesandmainlychildhoodalsoimpactsignificantlyonthecurrentfoodchoices.Participantsfacemanydilemmaswhenchoosingproducts,wherethey’dhavetoweightheirbeliefsagainstthefinancialcircumstancesorthesensoryappealoftheproducts.Thesefindingsofferimportantinformationfornewproductdevelopmentbythefoodindustryandeducationopportunities,inordertoenableolderadultstochoosefoodthatkeepsthemhealthyandhappy.

Keywords

FoodChoiceMixedmethodsOlderAdults

P2_017 Whichfactorscouldinfluencetheconsumers’responseevokedbyredwinesonmilennials?

MaríaMora1,2,AmandaDupasdeMatos3,1,MiguelÁngelDávila1,TeresaBriz1,CarolinaChaya11UniversidadPolitécnicadeMadrid,Spain.2BCCInnovation,Spain.3UniversityofPadua,Italy

Abstract

Millennialsarethedemographicgroupwhoreachedadulthoodaroundtheturnofthe21stcentury.Becauseofglobalization,millennialshavechangedtheiralcoholicdrinkingpatterns.DuetothischangewineconsumptionhasdecreasedintheSpanishyoungpopulationduringthelastyears.Theobjectiveofthestudywastodeterminewhichaspectsinfluencewineconsumptionofthispopulationcohort.Twelveredwineswereevaluatedblindintermsofhedonicandemotionalresponse(15emotionalcategories)by95millennialconsumers(60%femaleand40%male).Threemainconsumers’factorswerestudied:WineInvolvement(WI),Personality(P)andGender(G).Consumersweresegmentedinto3clustersaccordingtotheirscoresforWineInvolvementScale:1)lowerWIgroup(n=31,range:33-75);2)mediumWIgroup(n=31,range:76-101);and3)higherWIgroup(n=33,range:102–138).Regardingthepersonality,consumersweregroupedinfoursegmentsaccordingtotheirpersonalitytraitsbyBigFiveInventory(BFI).Afour-wayANOVAfollowedbyTukey’sHSDtestwascarriedoutusinglikingandemotionalresponsesasadependentvariables,andwine,WI,PandGasindependentvariables.Differencesamongwineswerefoundonlikingandfouremotionalcategories.FactorsWI,PandGhadasignificanteffectonlikingandemotionalresponse.WineInvolvementshowedaneffecton11,Personalityon12,andGenderon14emotionalcategories.FactorssuchasWineInvolvement,PersonalityandGenderhadaninfluenceonlikingandemotionalresponseevokedbyredwinesonmillennials.Toreachstrategicallytheinterestofyoungconsumersandswitchtheirpreferencesinthealcoholicdrinkcategorytowardsredwine,wineindustrymightconsiderthosefactors.Morestudiesshouldconsiderotherdemographicsgroupstofollow-upthewinemarkettrend.

Keywords

WineInvolvementPersonalityGenderYoungconsumers

P2_018 Canwealterporkqualitybychangingthepig’sdiet

MarijkeAluwé,SamMillet,AliceVandenBroekeILVO-Flandersresearchinstituteforagriculture,fisheriesandfood,Belgium

Abstract

Inmostcountries,surgicalcastrationisstillperformedtoeliminateboartaint,anoff-odourpresentinporkfromnon-castratedorentiremalepigs.However,alternativesaresoughtinthelightofanimalwelfareasthismethodispainful.Onealternativeisimmunocastration,whichenablestheproductionofmalepigswithoutboartaintandwithoutsurgicalcastrationbyapplyinga2-shotanti-GnRHvaccine.Immunocastratedmalepigsshowmoreefficientgrowth,becauseofincreasedmuscleandlowerfatdepositioncomparedtosurgicalcastratedpigs,resultinginlowerintramuscularfatcontentandconsequentlymayresultinslightlytougherpork.Inthisstudy,weevaluatedtheeffectofalowandahighenergydietbothinbarrowsandimmunocatratedmalepigs(n=30pertreatmentgroup).Allsampleswereevaluatedby6expertsforfryingodourandflavour,pigodourandflavour,boartaintodourandflavour,acidness,tenderness,juicinessandoveralltastiness.Consumersevaluatedtheeffectofdiet(lowvs.highenergycontent)inapreferencetestorganizedpersex(barrowsvs.immunocatrates).Ineachof30sessions,3consumersevaluatedtwopairs-apairofbarrowsandapairofimmunocatrates–andindicatedtheirpreferencebasedontheirvisualexpectationsandaftertasting,followedbyscoringtheirlikingofeachsample.Basedonthepreliminaryresultsoftheexpertswith10animalspertreatmentgroup,theoveralltastinessscorewashigherforbarrowscomparedtoimmunocastratedmalepigs(p=0.034)andtendedtobehigherforpigsfedalowcomparedtoahighenergydiet(P=0.052).Consumersdidnothaveastrongpreferenceforoneofthediets,with53.3%oftheconsumerspreferringhighenergydietforthebarrowsand51.1%fortheimmunocastrates.Furtherevaluationoftheresultswillfurtherclarifythepotentialofthisfeedingstrategyonporkquality.

Keywords

porkqualityanimalwelfarepreferencetestpig'sdiet

P2_019 Doolderadultsbasedecisionsaboutwholegrainbreadonappearanceortaste?

MaryEllenCamireUniversityofMaine,USA

Abstract

IntheU.S.stateofMaine,thepercentageofpersonsaged65yearsorolderis4%higherthantheU.S.average,and94.8%ofresidentsarewhite.FewAmericansfollowtheDietaryGuidelinesforAmericans’recommendationthathalfofthegrainservingsbewholegrain.Olderadultsaremorelikelytoavoidwholegrains,butthereasonsforthisavoidancearenotwell-understood.ThispilotstudysoughttomeasuretherelativeimportanceofappearanceversustasteinMaineresidentsovertheageof60years.Half-slicesofthreetypesofcommercialbread(a100%light-coloredwholewhitewheatbread,atraditionalbrown-colored100%wholewheatbread,andaheartyrefinedbread)wereservedto25consumers.Eachsamplewasratedforappearance,color,aroma,taste,textureandoveralllikingusinga9-pointhedonicscale.Participantswereaskedwhichofthebreadwerewholegrain,mostexpensive,andhadthemostdietaryfiber.Thewhole-mouthtasteintensitiesof0.32MNaCl,1mMquinine,and1MNaClsolutionswereratedonageneralizedlabeledmagnitudescale(gLMS).Equalnumbersofmenandwomentookpart(onedidnotspecifygender);mostwereaged60-69.Allbreadwaslikedsimilarlyandmeanhedonicscoresrangedfrom6.1to7.4.Appearanceandcolorlikingwerecorrelated(r=0.88)butoveralllikingwascorrelatedwithtexture(r=0.73)andtaste(r=0.78).Mostconsumersidentifiedthebrownwholewheatandthenon-wholegrainbread;only12saidthatthewhitewholewheatsamplewaswholegrain.Thefrequencyofwholegrainconsumptionwaspositivelyassociatedwithbeliefinwholegrainbenefits(χ2=0.0).Notasteimpairmentwasfound,butgLMSratingsfortastantswerehigherthanthoseinthe2013-2014NHANES.Futureworkwillengagealarger,morediversepopulation.

Keywords

elderlywholegraintastebread

P2_020 Howtobestset-upaproducttestwithchildren?-Comparisonofthreeapproachestomeasure6to12y.o.children'sliking

MyriamGensbittel1,MarineDeck1,LaureWieder2,MeggyDessagne21NestecLtd,Switzerland.23NestecLtd,UnitedKingdom

Abstract

Childrenareabletomakedecisionsaboutwhattheylikeandtounderstandscalingprinciples,butitiskeytousetoolsandinstructionsthattakesintoaccounttheircognitiveskillsandbehaviours.Theappropriatenessofaratingapproachusinga7-pointhedonicscaleandthepotentialbiasinducedbytheuseoffacialscalewerereportedintheliterature.Theaimofthepresentstudywastocomparethreeapproachestomeasurechildrens’likingusinga7-pointhedonicscale:(1)bifurcatedscale(step1:3-pointshedonicliking;step2:3-pointsliking/dislikingintensity);(2)extensiveintroductionpriortoproductassessment(step1:scalebuildingviacardssorting;step2:warm-upexercise-notasting);(3)emojiscales(verbalanchorsreplacedbyemoji’s)Threegroupsof80childrenaged6to12yearsoldwereinvitedtoacentrallocationintheUnitedStates.Eachgroupusedoneofthethreeselectedtechniquestoassesstwosetsoffourproductschosentoreflecttwodifferentsensorycontexts:highdifferentiation(4vanilladrinks)orlowdifferentiation(4chocolatecereals).Thecomparisonfocusedonthreeelements:(1)set-upease(interviewerrequirements(incl.briefingandtraining),sessionlength);(2)childrens’scaleunderstanding(useofdifferentscaleanchors,individuallikingrange)and(3)discriminationpower(overallproductdiscrimination,sidenoise(positioneffect,etc.)).Whileleadingtoconsistentlikingresults,advantagesanddrawbacksforeachtechniquewereidentified.‘Bifurcatedscale’appearedtobeveryuser-friendlyfromobservationofchildren,whilethepresenceofaninterviewerisrecommendedtoavoidover-indexingoftheneutralanchor.‘Extendedintroduction’allowedcreatingarealrelationshipwithchildren,checkingtheirunderstandingofthescaleandincreasingbothindividualandoveralldiscrimination.‘Emoji’scalefinallyshowedincreasedoveralldiscriminationinparticularregardingproductswithlowersensorydifferentiation.

Keywords

ConsumerTestingChildrenFoodAcceptability

P2_021 Fortifiedfoodproducts:AttitudesandprofileofpotentialconsumersinfiveEuropeancountries

NataliaAraya-Zepeda,MariaAlejandraBrettiRoberts,DonataDrūlytė,ElianaMercedesMartínezPadilla,VibekeOrlien,ArmandoPérez-CuetoUniversityofCopenhagen,Denmark

Abstract

Profilingofconsumersegmentsiskeywhenintroducinganewfoodproductonthemarket.Across-sectionalonlinesurveywascarriedoutamongfivedifferentcountries:Denmark,Sweden,Lithuania,Poland,andSpain.Thetargetpopulationwasdefinedbyadultsfrom18to40yearsold.Thesurveycontainedquestionsregardingsociodemographic(country,age,gender,levelofeducation),typeofdiet(omnivorous,flexitarian,pescatarian,vegetarian,vegan,other),familiaritywithfortifiedfoodproducts(FFP),attitudestowardsFFP(areFFPsafe;areFFPhealthier,tastierthanNFFP),willingnesstopurchaseFFP,andpreferenceofcarriersforfortification(bread/pasta/rice,dairy,plant-basedmilk,cereals,drinks,snacks,meat,meatsubstitutes).Atotalof754peopleresponded(meanage25.7years,SD14.1,64%females,46%men)andresultsshowedthat80%ofparticipantswerewillingtopurchasefortifiedproductswhile19%werenotwillingtobuyfortifiedfoodproducts.Majorityoftheconsumerswereomnivorousandflexitarians(80%).AttitudestowardsFFPwereapositivepredictorforwillingnesstopurchasetheseproducts.LikelihoodofpurchasingFFPwaslowerforLithuaniaandPolandformostofthefoodcategoriesthanDenmark,whetherinSpainbakeryproductsweremoreacceptabletocarryingfortification(odds=2.24).Moreover,Swedishconsumerswereingeneralpositivetofortificationmostofthefoodgroups.Regardingthetypeofdiet,non-meateatersweremorelikelytobuymeat-substitutesfortified(odds=5.34)andplant-basedbeveragesfortified(odds=2.27).Thesefindingscouldsetastartingpointforfurtherresearchandforthedevelopmentoffoodproducts.

Keywords

Fortifiedadded-nutrientsMarketWillingnessattitudes

P2_022 Microwavingofsorghumgrain:Effectsonshelf-lifeofflourasevaluatedbasedonthesensorycharacteristicsofporridge

OlalekanJ.Adebowale,JohnR.Taylor,HenriëttaL.deKockUniversityofPretoria,SouthAfrica

Abstract

IntroductionConsumersarecuriousaboutwholesomefoodstomeettheirexpectationsregardingsensorycharacteristics.Thesensorycharacteristicsofstaplefoodsarescrutinizedseverelycomparedwithnon-staplefoods.Asastapleformanyofpeopleinsub-SaharanAfrica,sorghumflourispronetothedevelopmentofrancidityduringstorage.Preventingthedevelopmentofrancidityinsorghumflourisofconcerntoflourprocessors,retailersandconsumers.Thisstudyevaluatedtheeffectsofmicrowaveheattreatmentofsorghumgrainsonthesensorycharacteristicsofporridgespreparedfromvarioustypeofsorghumfloursstoredforupto6weeks.MethodologyRed,non-tanninsorghumgrainwasconditionedto14%moistureandmicrowaveheated(90kJ/100g)usingalaboratorymicrowaveandthenmilledinwholegrainordecorticated(refined)flours.Theflourswerestored(at50ºCunderUV-light-16W/cm2)forupto6weeksandcomparedwithnotmicrowave-heatedcontrols.Atraineddescriptivesensorypanelevaluatedthesensorycharacteristicsofporridgesmadefromthestoredflour.ResultsTheporridgespreparedfrommicrowave-treatedwholegrainflourshadsignificantlyloweroily,painty,rancidandfermented(p<0.05)aromathantheporridgesfromnotmicrowaveheatedwholegrainflours.Fordecorticatedgrainporridges,rancidaromasignificantlyreducedanddoesnotdifferwithflourstorage.Arancidaftertastewasperceivedinporridgemadefromwholeflourstoredinthelatterweek.Therancidaromawasprobablyduetotheformationofsecondaryoxidationmetabolitessuchasaldehydesandketones.Thewholegrainsorghumflourwaspresumablylesssusceptibletoautoxidationduetomicrowaveheattreatment,andthusslowsranciditydevelopmentduringstorage.ConclusionsMicrowavingsorghumgrainat90kJ/100greducethedevelopmentofrancidityinstoredflourwithoutincreasingthesusceptibilitytooxidation.Porridgesensoryscoresindicatethatmicrowavingtechniquecanbeappliedtograinswithoutriskingconsumeracceptance.

Keywords

DryheattreatmentSorghumporridgeRancidityLipid-oxidationsensory

P2_023 Lexiconformulti-parametertextureassessmentofsnackandsnack-likefoodsinenglish,spanish,chinese,andhindi

RajeshKumar,EdgarChambersIVKansasStateUniversity,USA

Abstract

Snackfoodsareanimportantpartofhumanlifeacrosstheworldduetotheirconvenience,availability,andsensoryqualities.Textureisacriticalaspectofsnackfoodsandalexiconapplicabletovariousprocessedandunprocessedsnackfoods(forexamplecrackers,chips,vegetables,yoghurt,etc.)isneeded.Foodproducts(n=85)fromeightcountrieswereusedbyahighlytraineddescriptivepaneltodevelopatexturelexiconforvarioussnackfoodsexperiencedinsixphases:vision,handtactile,lipfeel,firstbite,multiplebitesandinthroatswallowing.Textureattributes(n=76),definitions,tastingtechniques,andreferenceproductsweredeterminedandusedtoevaluate50products.NativesensoryscientiststranslatedthatinformationintoSpanish,MandarinChinese,andHindi.Principalcomponent,K-meansclusterandcorrelationanalyseswereusedfordataanalysis.Inasecondphase,sixteenkeyattributesfromthelexiconweregiventonativelanguagespeakingconsumersofeachofthefourlanguages(includingEnglish)toseehowtheyinterpretedthosetexturetermsintoconsumervocabulary.Thetexturea)termsanddefinitionsintheoriginalEnglishandtheconsumers’nativelanguagesandb)referenceproductswereusedasthestimulustofindconsumertermsassociatedwitheachdescriptivetextureterm.Theresultsindicatedthatanoverall“texture”term,perse,ismeaninglessforlanguagesotherthanEnglishwhenusedonaconsumerballotfortestinginsomecultures.However,itusuallywaspossiblefortheconsumerstotranslatethespecificdescriptivetermsintowordstheywouldunderstandasassociatedwithparticularattributes.Theconsumertermsoftenwerenotasimpletranslationofthedescriptivewordbutwereothertermsthatconsumerswouldusetodescribeasimilarperception.Theresultswillhelptounderstandtextureofproducts,andtounderstandthedifficultyofsimplytranslatingdescriptivesensorytermstoconsumerwords.

Keywords

TextureVisualTactileBiteVocabulary

P2_024 Theuseoffacialscaleforkids:whatisthebestone?

AnaPaulaMunisBuainain,RenanLageHyperaPharmaSA,Brazil

Abstract

Insensoryresearch,oneofthemostdifficultevaluationsishowconsumersunderstandhedonicscales.Thisisevenmorecomplicatedwhenweconsiderchildrenevaluations.Childrenhaveissueswhentheytrytoturnintowordstheirsensations.Facingthis,ouranalysisaimedtoevaluatesomefacialscalesusedinchildrensensoryevaluationsthroughaqualitativeresearch(focusgroups)and,afterthis,validatethemostsuitablescaleinpracticethroughaquantitativeresearch(insensorylaboratories).Aftertheinitialanalysis-qualitativeresearch,themostadequatescalehasbeenidentifiedanditspracticalapplicationhasbeendone.Weusedtheselectedscalein100childrenagedbetween7and12yearold,ofbothgender,inthesensoryevaluationofavitaminartificialflavoureddrinkwidelyusedinBrazil.Inourobservation,weobservedthatfacialscalesproperlytranslatechildrensensoryperceptions.

Keywords

sensoryfacialchildrenhedonicscale

P2_025 Whichisthebestsunscreencolorforeachskinphototype?

RenanLage,AnaPaulaMunisBuainainHyperaPharmaS.A.,Brazil

Abstract

Consideringtheneedtoprotecttheskinfromthesunradiation,andthevanityofconsumerswhousemakeupintheirdailylife,therewasanopportunitytofindthebestpantoneofcolorstoformulatesunscreensmoresuitabletoeachtypeofskin.Thisstudyaimedtofindthebestproductforeachphototypeofskinstudied.Itwasperformedacrossstudyusinginstrumentalanalysis(skincolormeter),measuringtheskintoneofeachconsumerandasensoryanalysis,with40consumersforeachskintype,usingastructuredquestionnaire(hedonicscalesandintensity),inwhichtheselectionoftheconsumerswasbasedontheirself-perceptionofskintoneaddedtotheanamnesisperformedbyadermatologist.Correlatingtheacceptanceandinstrumentalresults,throughstatisticalanalysis,itwaspossibletofindanidealproductforeachstudiedphototype.

Keywords

sensoryevaluationsunscreenintrumentalevaluationskinphototype

P2_026 Babytracker–Thedevelopmentofamultisensoryenvironmentforthedetectionandanalysisofinfants(re)actionsontastesamples,includingasemi-automaticrecognitionofemotions

RenePilz1,MariePeterseil1,AnikaKronberger1,JochenMartin1,WolfgangGunzer1,ElisabethPail2,BiancaFuchs-Neuhold11FHJOANNEUMUniversityofAppliedSciences,Austria.2FHJOANNEUMDieteticsandNutrition,Austria

Abstract

INTRODUCTION.Thetastepreferenceofbabiesandtoddlerscannotbedeterminedusingclassicalanalyticalsensorymethodsduetothecognitivestageofdevelopment.Othermethodsareusuallyusedinthesecases,suchasthecollectionoftheamountconsumedbythebabyoraninterpretationofthebaby'sfacialexpressionbyitsparentsandainvestigatororthemeasurementofeyemovementsorfacialexpressions.Duetothecomplexityoftraditionalmethodsandthedifficultyofinterpretingthedata,thedevelopmentofthe“Babytracker”isintendedtoestablishanewcollectionmethodthatsimplifiesdataanalysis.Theresultshouldbearecordingsystemwhichdeliverstheanalyzedgesturesandutterancesinadefinedprotocolforfurtherprocessingandinterpretation.

METHODS.The“Babytracker”(forinfantsfromthe6thto16thweekofbirth)consistsofseveralsensorysystems(videocameras,3Dcameraandmicrophone),adefinedrecordingsituation(pramwithbabyseatandcorrespondingpositioningaid)andacomputersystemusedforrecordingandevaluation,includingappropriatesoftware(NoldusMediaRecorder).Adefinedlightingsituationusingstandardstudiolightingshouldguaranteethequalityoftherecordedvideomaterialandreduceexternalinfluences.Inadditiontothedigitaldata,thereactionofthebabiesisevaluatedseparatelybythemotherduringsamplecollectionusingaquestionnaire.ANALYSIS(planned).WiththesoftwareNoldusFaceReader™anautomatedemotionrecognitionandcodingonthebasisofFacialActionCodingSystem(FACS)takesplace.Inaddition,manualcodingisperformedbytwoFACS-qualifiedinvestigators.Therecordingoftheinfant'sacousticresponseswillbecorrelatedwiththedataobtainedfromFACStofindanypatternspresent.Asnoexperiencevalueswithsemi-automatedemotionrecognitionareyetavailableforinfants,thedatafromthevideoandmotionanalysisarevalidatedwiththeassessmentsoftheFACScodersrespectivelythemother.

Keywords

SensometricsInfantsBabytrackerFacialActionCodingSystem

P2_027 Sensoryevaluationofminasfrescalcheesemanufacturedfrombuffalo'smilkplusbasilandoregano

SilvanaArruda1,JuliaSilva1,SilvioFerreira1,RicardoPessoa2,MichelleSilva1,TaísRodrigues11FederalUniversityofPernambuco,Brazil.2FederalRuralUniversityofPernambuco,Brazil

Abstract

Thisresearchaimedtoevaluatesensoryacceptanceofminasfrescalcheesemanufacturedfrombuffalo'smilk.Methodology:Pasteurizedbuffaloandcow'smilkwereused,inthesewereaddedcalciumchloride,rennet,basilandoreganoobtainingthecheeses.Threeformulationsoffreshminascheeseweredevelopedwith100%cow'smilk-formulation1,100%buffalomilk-formulation2and50%cow'smilkand50%buffalomilk-formulation3.Thecheeseswereevaluatedsensoriallybynon-trainedtastersfromtheFederalUniversityofPernambuco/CampusVitóriadeSantoAntão,applyingtheAcceptanceTestusingthenine-pointhedonicscaleforattributesappearance,aroma,texture,tasteandodor.purchaseagreementwith120testers,whosignedaninformedconsentform,asforeseenintheresearchprojectapprovedbytheResearchEthicsCommitteeoftheFederalUniversityofPernambucounderthenumber(CAAE:93576318.3.0000.5208).Results:Cheesemadefrombuffalomilkplusbasilandoreganowaswellacceptedbytheevaluatorswithanacceptancerateof>80%.Therewasnosignificantdifferenceinattributesintheformulations,exceptfortheflavorbetweenformulations2and3.Conclusion:Thefreshminascheesemadefrombuffalomilkwaswellacceptedbythejudges,beingaproductofcommercialpotential.

Keywords

cheeseattributesnontrainedtastersbuffalo'smilk

P2_028 Seafoodchefsofthefuture:howtoimprovechildren’scookingskills

SirilAlmNofima,Norway

Abstract

Theaimofthisstudywastoexplorehowpreschoolchildrencanbecomemoreconfidentintheircookingskillsandimprovetheirfoodlikingsbypreparingaseafooddishinthekindergarten.25children,agedfourtofiveyears,fromthreeNorwegiankindergartensparticipatedinthestudy.Nineofthechildrenpreparedaseafooddishwithhomemadefishsticks,rawvegetablesandmashedpotatoes.Allchildrenatethedish.Theguardiansansweredaquestionnairewithdemographicvariablesandquestionsabouthowoftenthechildrenparticipatedinfoodrelatedactivities.Childrenansweredtwoquestionnaires,onebeforeandoneafterthemeal,abouttheirfoodlikingsandperceptionoftheircookingskills.Childrenalsoparticipatedinsmallfocusgroups.Resultsindicatethatthechildrenweremorelikelytosetthetableanddecidewhattohavefordinnerthanchopping,peelingandfryingfood.Comparingthetwogroups,itseemslikethecook-grouplikedmashedpotatoes,celeryandrutabagabetterthantheothergroup.Thecook-groupfeltmoreconfidentintheirabilitiesofchoppingvegetablesandpreparingmashedpotatoes,whiletheothersfeltlessconfident.Surprisingly,theno-cook-groupfeltmoreconfidentthattheycouldfollowarecipeandmeasuringandweighingingredientsthanthosewhoactuallyhaddonethis.Webelievethisindicateunrealistichighconfidenceincookingskills.Childrenwhocookedexperiencedthattheyneededhelptounderstandhowtopreparethedish.Infocusgroups,mostchildrenexpressedthatitwasfuntocookfoodandtheyweremorelikelytoeatthefoodifitwaspreparedbythemselves.Kindergartensshouldteachchildrenskillssuchaschopping,peeling,boilingandfryingfood,sincetheyarelesslikelytodoitathome.Cookingfoodtogethercanbeafunandeducationalactivitytoteachchildren’scookingskills.

Keywords

childrencookingskillsseafoodkindergartenselfefficacy

P2_029 Aromacharacterisationofacommonlyprescribedoralnutritionalsupplementandassociatedage-relatedimpairmentsinolfaction.

SophieLester1,MoiraTaylor2,CamilleCorbier3,LeonardoCornacchia3,IanFisk11UniversityofNottingham,DivisionofFoodNutritionandDietetics,UnitedKingdom.2UniversityofNottingham,SchoolofLifeSciences,UnitedKingdom.3DanoneNutriciaResearch,Uppsalalaan,Netherlands

Abstract

Undernutritionisprevalentintheolderadultpopulation.Tocombatthis,therearemanynutritionalinterventionstrategies;onepopularandclinicallyeffectivestrategyistheuseofOralNutritionalSupplements(ONS).ONSaretypicallynutritionallycompletebeverageswhichcanbeprescribedtosupplementnormalfoodwhennutritionalintakeisbelowrequirements.However,onekeyfactorlimitingconsumers’acceptanceofONSistheflavour.Althoughothersensoryattributes,suchassweetnessandmouth-feel,havebeeninvestigatedinpreviousresearch,thecontributionofaromatotheflavourperceptionofONShasnotyetbeenstudied.ThecurrentresearchfirstlyaimedtocharacterisethearomaprofileofacommonlyprescribedONSbymeansofanovelGas-ChromatographyOlfactometrytechnique.KeyaromacompoundsidentifiedincludedDiacetyl(butter),Isoamylacetate(banana),Dimethyltrisulfide(onion)andMethanethiol(cabbage).SomeofthesearomacompoundswerefoundtooriginatefromthefunctionalingredientsintheONSsuchasproteins(datanotshown).Tofurtherexploredifferencesinolfactorydetectionbetweenagegroups,detectionthresholdtestswereconductedusingtheATSME679standard.Whencomparedwithyoungeradults(n=25,18-44years),Olderadults(n=25,62-80years)hadhigherdetectionthresholdsforallaromacompoundsandthiswassignificantforIsoamylacetateandMethanethiol(p=0.02andp=0.04,respectively).Olfactoryimpairmentswerewidespreadintheoldersubjectsincludedinthisstudy,andthereduceddetectionsensitivitywasaroma-specific.Toconclude,itislikelythatolderadults’flavourperceptionofONSisinfluencedbybothproductfactors(e.g.aromacompounds)andconsumerfactors(e.g.impairmentsinperception).MoreresearchisneededtodeterminewhetherspecificaromacompoundsinONSimpacthedonicallyonaconsumers’sensoryexperience.Inaddition,whendevelopingfoodsforolderadults,itisimportanttoinvestigatesuccessfulcompensatorystrategiestomeetthepreferencesofconsumerswithalteredflavourperception.

Keywords

AgeingElderlyONSFlavour

P2_030 Consumers’conceptualizationofPortwineasabasisforfuturepromotionamongyoungeradults

SofiaCardoso1,CéliaRocha2,3,1,RuiC.Lima1,SusanaC.Fonseca2,3,LuísM.Cunha2,31SenseTest,Lda,Portugal.2FacultyofSciences,UniversityofPorto,Portugal.3GreenUPorto,Portugal

Abstract

Portwineisconsideredasthefirstprotecteddesignationoforigin(PDO)intheworld,establishedin1756andwidelyconsumedandappreciatedWorldwide.AlthoughthereisconsiderableinformationaboutsensoryattributesofPortwine,dataonconsumers’conceptualizationofPortwineislacking.Theaimofthisworkwastoevaluatesuchconceptualization,tocollectinformationforimprovedpromotionamongconsumers.Afree-wordassociationapproachwasappliedwithagroupof205adults(above18yearsold)consumers.IndividualswereaskedtowritedownthefirstfourwordsorideasthatcametotheirmindswhenthinkingaboutPortwine.Then,theywereaskedtoclassifythosetermsaspositive,neutralornegative.Correspondenceanalysiswasusedtoverifytherelationshipbetweenthepanellists’sociodemographiccharacteristicsandthetermsthatemergedduringthewordassociation.Differentperceptionsweredetectedbyagegroup,education,sexandfrequencyofconsumptionofPortwine.Maleparticipants,aged≥55years,elicitedtermsassociatedwithnature,sensoryandwineproductionaspects,whereasfemaleparticipantsassociatedwithculinarypreparation,culture,Portwinecategoriesandconsumptionaspects.Youngeradults(18-35years)associatedcategoriessuchassocialrepresentations,spaceandtime,foodproductandcommercialization,withnodifferentiationbetweensexandeducationlevel.Thecognitiveassociationsoftheoldergroupmayberelatedtotraditionsinceinthepastmenweremostlyresponsiblefortheagricultureandproduction,whilewomenweremostofthetimeathomepreparingfoods.Ontheyoungestgroup,itisnoticeabletheassociationwithspaceandtimeaswellasthecommercialization,probablyduetotheirlifestyle(socializationhabits)andthetourismtrends,oncePortohasbeengainingpopularityduringthelastyears.TheseinsightsmaybeusedasaguidelineforPortwineproducers.

Acknowledgements:Project4Cs-ConsumerCrossCulturalContext

Keywords

PortwinePDOFree-wordassociationYoungadults

P2_031 Dietaryvarietyininfantsbytheendofthe1styear:Insightsfromanewquestionnaire

PaulineBrugaillères,ClaireChabanet,SylvieMarty,CamilleSchwartz,SylvieIssanchouUniversitéBourgogneFranche-Comté,France

Abstract

Therearedataonnutritionalcompositionoffoodsdedicatedtoinfantsbutdescriptionsoftheinfant’sdietintermsofenergydensity(ED)aresparse.Besides,aroundtheageof1year,theinfant’sdietshiftsfromfoodsspecificallydedicatedtoinfantstoadietcomposedofadultfoodsmakingthistimeperiodofinterest.OurobjectivewastodescribetheEDofconsumedvegetable,theinfants’exposuretodietaryEDvariabilityforvegetable-basedrecipesandwhetherthiswaslinkedtoindividualcharacteristicslikesex,z-BMIordurationofbreastfeedingandtheageattheonsetofcomplementaryfeeding.Whentheirinfantwas11monthsold,parentscompleteda3-monthretrospectivequestionnairecomposedof158foodsamongwhich22vegetables.Foreachfood,theparenthadtodetailthe3mostcommonlyofferedrecipes,andshoulditbethecase,theaddedcaloricingredients(e.g.,butter,cheese…).Foreachrecipe,theEDwascalculated.Thefrequencyofconsumptionwasalsorecordedandalwaystakenintoaccountforallanalysesconductedinoursampleof40infants.ThemeanEDofvegetable-basedrecipesconsumedbetween8and11monthswas46±16kcal/100g.Sixtypercentofthevegetable-basedrecipescontainedaddedcaloricingredients,mainlyoil,butterandcream.However,addingcaloricingredientswaslesslikelyinmanufacturedbaby-foods.Interestingly,infantsexposedtoawiderangeofEDacrossthevegetablecategorybetween8and11monthsofagehadalowerz-BMIat8andat11months.Sincethecorrelationwasalreadysignificantat8months,wecansuggestthattheinfants’weightstatusmaydrivetheparentalfeedingpractices:parentsofthinnerinfantsmayaddsometimescaloricingredientstoincreasetheirinfant’senergyintake.However,therewerenosignificantlinksbetweenmeanEDandz-BMIs.

Keywords

EnergydensityRecipeCaloriccontentSurvey

P2_032 Doesaninterventionbasedonthepleasureofeatinghealthyfoodscouldfavourapositiverelationshipbetweenfoodlikingandperceivedhealthinessinchildren?

DelphinePoquet1,EmilieGinon2,StéphanMarette3,SylvieIssanchou2,SandrineMonnery-Patris2,ClaireChabanet1,ClaireChabanet41Univ.Bourgogne,France.2Univ.BourgogneFranche,France.3UMREconomiePublique,INRA-AgroParisTech,France.4

Abstract

Itisgenerallyadmittedthatconsumersperceivedunhealthyfoodsastastierthanhealthyfoods.However,theoppositeassociationwasfoundinFrenchadults(Werleetal.,2013).Moreover,Martyetal.(2018)foundthatFrenchchildrenlikedhealthyfoodsasmuchasunhealthyfoods.However,thelinkbetweenlikingandperceivedhealthinessinchildrenneedstobefurtherinvestigated,inparticularattheindividuallevel.Thus,ourstudyaims,firstatassessingthelinkbetweenlikingandperceivedhealthinessinchildrenand,secondatdeterminingwhetherthispotentiallinkwasmodifiedafteraninterventionpromotingpleasureofconsuminghealthyfoods.Todothis,mother-childdyads(n=187,7-11years)wereinvitedfortwosessions(T1andT2)inwhichtheywereaskedtochoosetwofooditems(among10)foramid-afternoonsnack.Participantsalsoratedtheirlikingandtheirperceivedhealthinessforallitemsusing5-pointscales.AfterT1,theparticipantswererandomlyassignedinanexperimentalconditioninwhichtheyreceivedapleasure-basedprogrammeaimedatstimulatingthepleasureofeatinghealthyfoodsformid-afternoonsnack,orinacontrolconditioninwhichtheyreceivedaprogrammefocusedonculinaryarts.Theresultsindicatedthat,intheexperimentalgroup,themedianoftheindividualcorrelationsbetweenlikingandperceivedhealthinessforthe10fooditemswasnotdifferentfrom0atT1,increasedsignificantlybetweenT1andT2andbecamesignificantlypositiveatT2.Forthecontrolgroup,themediancorrelationwasnotdifferentfrom0atT1,didnotchangebetweenT1andT2andremainsnotdifferentfrom0atT2.Thisstudyoffersapromisingalternativetonutrition-focussedinterventions,highlightingthatafoodpleasureinterventioncouldreinforcethelinkbetweenfoodlikingandperceivedhealthinessinchildren.

Keywords

LikingPerceivedhealthinessChildrenSnackIntervention

P2_033 SensoryEvaluationandVolatileCompoundAnalysisofDistilledSpiritsProducedbyUsingCommercialandIsolatedYeasts

Young-WookChin,Tae-WanKimKoreaFoodResearchInstitute,Korea,Republicof

Abstract

Yeastisoneofthemostimportantfactorsdeterminingsensorycharacteristicsofdistilledspirit.Inthisstudy,sensorycharacteristicsofdistilledspiritsproducedbyusing7kindsofyeastisolatedfromNurukand8kindsofcommercialyeastwereevaluated.Inaddition,volatilecompoundsofthedistilledspiritswereanalyzedbyGC-MS.Ninepointscalefromveryundesirable(1)todesirable(9)wasusedtoevaluatesensorypreferenceofthedistilledspirits.Theevaluationwascarriedoutby10panelistsabletodistinguishbetweenfivebasictastesusing10setsofatriangletest.Eachsamplesofdistilledliquorweredilutedbywatertoadjustalcoholcontentto20%(v/v).Asaresultoftheevaluation,averagescoreofsensorypreferenceofisolatedyeastsisslightlyhigherthanthatofthecommercialyeasts.Amongthe15kindsofdistilledspirits,thedistilledspiritfermentedby88-4yeastshowedthehighestvalueofsensorypreference(6.8±1.2).Itssensorycharacterwasdescribedas'fruity'and'sweet’.Thepreferencesofthoseof98-4(5.6±0.7/lightandalcohol)and172-6(5.1±0.7/lightandmild)showedhigherscoresthanaveragescore.Inthecaseofcommercialyeasts,Kagoshima(5.8±1.2/fruityandsolvent)displayedthehighestvalue.AsaresultofGC-MSanalysis,total38kindsofvolatilecompoundsincluding27kindsofesters,6kindsofalcohols,aceticacidand4kindsofcarbonylatedcompoundswerediscovered.Noteworthyisthatcontentsofethylcaprylateandethylcaprateofthedistilledspiritfermentedby88-4yeastwereremarkablyhigherthanthoseoftheotherdistilledspirits.Thesetwocompoundsmightberelatedtohighscoreofsensorypreference.The88-4yeastcanbeappliedtothedevelopmentofdistilledspiritwithgoodflavorandhighquality.

Keywords

DistilledspiritsYeastSensoryevaluationVolatilecompoundsGC-MS

P2_034 Sensorypropertiesandpreferencesofvegetableoranimal-basedtexturemodifiedfoodsbyelderlypeopleatseniorwelfarecenters

SeungJooLee1,TaewanKim21SejongUniversity,Korea,Republicof.2KoreaFoodResearchInstitute,Korea,Republicof

Abstract

Thisstudywasconductedtoinvestigatesensoryattributesandpreferencesofvarioustexturemodifiedfoodsusinganenzymatictreatmentbyelderlypeople.Twovegetablebasedtexturemodifiedfoodsusingstewedlotusrootandburdockwereprepared,respectively.Fourtypesofanimal-basedtexturemodifiedfoodsusinggrilledbeef,boileddownbeef,chicken,orsquidwereprepared,respectively.Texture-modifiedfoodswereevaluatedwithcontrolfoodsmadewithoutenzymatictreatment.Aone-to-oneinterviewwasusedforthesensoryevaluationandsurveyon127elderlypeople(overage65;male:21,female:106)attendingseniorcitizen’scentersinSeoulandGyeonggiarea,SouthKorea.Majorityofrespondentspreparedthemealthemselves(75.6%)andateamealalone(59.8%),respectively.Thepreferredcookinglevelofelderlyfoodswas“readytoeat(RTE)”(57.5%).Inmost,theyhadnoproblemwithchewing-action(87.4%).Amongsamples,animal-basedenzymaticallytreatedsamplesshowedoverallhigherpreferencesinappearanceandtexture/mouthfeelcomparedtothecontrolsamples.

Keywords

sensoryevaluationtexturemodifiedelderlypeoplepreference

ECR_V_11/P2_035 Chineseconsumer’strustandpurchaseintentionofinfantformula

TingLu1,SiChen2,LiranShan1,PatrickWall11UniversityCollegeDublin,Ireland.2ChinaNationalCenterForFoodSafetyRiskAssessment,China

Abstract

Chinesemelaminescandalin2008hasunderminedconsumer'sconfidenceandtrustindomesticinfantformula.Tenyearslater,it'svitaltounderstandChineseconsumer'strustandpurchaseintentofdomesticinfantformulaandimportedinfantformula.Chineseinfantformulaindustryistryinghardtorestoreconsumer'strustwhileforeigninfantformulaindustryistryingtoexportmoreinfantformulaproductstoChineseconsumers.ThisresearchwasanInternet-basedsurveywith3,296mothersfrom21provincesacrossthecountry.Itusedthetheoryofplannedbehaviorforthedesignoftheinfantformulaquestionnaire.ThissurveyalsoinvestigatedtheChineseconsumer'sriskperceptionofinfantformulaandwhatcouldbeaneffectivechannel/waytocommunicatewithconsumers.Therearesomepreliminaryfindingfromthissurveyfornow.Chineseconsumershavelowconfidenceinthequalityandsafetyofdomesticinfantformula,over60%chooseimportedproducts.Mothers’judgementsonsafetyandqualitymainlybasedontheanti-counterfeitlabel,thenutritionalvalue,andfull-chaintraceability.Asforwhichchannelismostimportant:Wechatrankedtop1intermsoftheoverallcredibility;Infantformularelatedpurchasedecisionsweremainlyinfluencedbyfriends,familyrelatives,andexpertsInrelationtoinfantformula,mothers’mosttrustedinformationsourcesarefriendsandrelatives;Wechatfriendcirclesdemonstratedthehighestimpactonmothers’opinions.TheInternetisconsumers’mostusedchannelforfoodsafetyrelatedinformation,traditionalmediasuchasTV,newspapers,andmagazinesweremuchlessused.Iwillpresentmoreinterestingresultsattheconference.

Keywords

ChineseconsumerInfantFormulaPurchaseinterntionTrustCommunication

P2_036 Arecross-modalinteractionsinsweetbeveragesinfluencedbydemographicfactors?

UllaKidmose,LauraWarming,LinePedersen,AnneS.Bertelsen,LineA.Mielby,DerekV.ByrneAarhusUniversity,Denmark

Abstract

Introduction:Cross-modalinteractionistheinfluenceofothermodalities(e.g.appearance,aroma,andviscosity)ontheperceptionofonemodalitye.g.sweetness(Schifferstein&Spence,2008)andcanpossiblybeusedtomaintainhighsweetnessperceptioninsugar-reducedbeverages.Howcross-modalinteractionsinfluencesweetnessperceptioncouldpotentiallydependondifferentdemographicfactors,inparticulargenderandage.TheaimwastoinvestigatetheeffectofaromaandviscosityinparticularonsweetnessperceptionindifferentconsumerstudieswithadolescentsMethods:Elderflower/appledrinks,applenectaroraqueoussampleswithvaryingaroma,colour,viscosityandsugarcontentsweretestedonadolescentsand/oryoungsubjects.Whiletastingthesamples,theparticipantsevaluatedtheintensityofthebasictastes,includingsweetness,on9pointscalesaswellaslikingon9pointhedonicscales.Results:Theeffectofaromaandthickeneragentsinthesamplesonsweetnessperceptionwillbepresentedfordifferentagegroups.Itappearedthatthesweetnessperceptionofolderadolescentswasmoreinfluencedbytheeffectofaddedaromaspecifically,comparedtoyoungeradolescents.Moreover,genderdifferenceswerealsodetected.Conclusion:Differentagegroupsofadolescentsaremoreorlesssusceptibletotheadditionofaromainsugarreducedbeverages.Hence,thisinfluenceofaromabetweenagegroupsshouldbeconsideredimportantbythebeverageindustryintheirnewproductinnovationprocessesandmarketing.Reference:Schifferstein,HNJ,&Spence,C(2008).MultisensoryProductExperience.InHNJSchifferstein&PHekkert(Eds.),ProductExperience(pp.133–161).Elsevier.

Keywords

aromaviscositycoloursweetnessperceptionage

P2_037 Investigatingtheinfluenceofageandsalivaflowontheperceptionofproteinfortifiedfoodsandbeverages

VictoriaNorton1,StephaniePBull2,StellaLignou1,MargotAGosney1,LisaMethven11UniversityofReading,UnitedKingdom.2UniversityofReading,UnitedKingdom

Abstract

Malnutritionandsarcopenia(musclewasting)arecommonissuesforolderadultsandproteinfortifiedproductsareregularlyusedtoimprovenutritionalstatus.Previousresearchindicatesolderadultshaveagreatersensitivitytomouthdryingthanyoungeradults;theextentofthissensitivityanditscausesremainuncertainandmayinfluenceperceptionofprotein-richfoods.Thisstudyaimstoinvestigatewhetherproteinfortificationoffoodsandbeveragescausesmouthdryingandmucoadhesion,inadditiontoevaluatingtheinfluenceofbothageandsalivaflow.60healthymaleandfemalevolunteersfromtwoagegroups(18-30yearsandover65years;withinandbetweengroupsdesign)tookpartinasingleblindedrandomisedcrossovertrialinvolvingthreestudyvisits.Twodifferentmodelswereused:aliquidmodelusingwheyproteinbeverages(WPB,unheatedandheatedprotein)andasolidmodelusingproteinfortifiedproducts(biscuitsandcakes)togetherwithacontrol(biscuitsandcakeswithoutproteinfortification).Unstimulatedandstimulatedsalivaryflowrates(mL/min)weremeasured.Proteinfortifiedproductswereratedformouthdryingperceptionandliking.SalivasampleswerecollectedattimeintervalspostconsumptionofWPBtoassessmucoadhesionbymeasuringtheproteinremaininginexpectoratedsalivasamplesusingBradfordassay.Theresultsarebeinganalysedbyanalysisofvarianceandmultivariatestatisticaltechniquesandwillbeavailableattheconference.WehypothesisethatolderadultswillhavegreateradhesionofWPBtotheoralcavity,reducedsalivaryflowratesandincreasedperceptionofproteincontentinproducts,whencomparedtoyoungeradults.Olderadultsareproposedtohavegreatersensitivitytomouthdryingandmucoadhesionfromproteinfortifiedproductscomparedtoyoungeradults,suggestingtheseproductscausemouthdryingandmucoahesioninolderadults.Thisworkaimstoincreaseacceptanceofproteinfortifiedfoodsforolderadultsatriskofmalnutritionandsarcopenia.

Keywords

SalivaFlowMouthdryingMucoadhesionOlderAdultsWheyProtein

P2_038 Influenceoffront-of-packnutritionlabelingonchildren’semotionalassociationswithfoodproducts:astudyusingemojis

MayaraLima1,MarceladeAlcantara2,3,InayaraMartins1,GastónAres4,RosiresDeliza31FederalRuralUniversityofRiodeJaneiro,Brazil.2PDJ/CNPq,Brazil.3EmbrapaAgroindústriadeAlimentos,Brazil.4UniversidaddelaRepública,Uruguay

Abstract

Foodproductstargetedatchildrenhavebeenreportedtobeenergy-denseandhighinnutrientsassociatedwithobesityandnon-communicablediseases.Theseproductsarefrequentlymarketedusingpersuasiveelementsaimedatcreatingpositivehedonicandemotionalassociations.Theaimofthepresentstudywastoevaluatetheinfluenceoftwointerpretativefront-of-pack(FOP)nutritionlabellingschemesonchildren’semotionalassociationswithproductstargetedatthem.Atotalof492children(6-12yearsold),recruitedfrompublicandprivateschoolsinBrazil,participatedinthestudy.Theywererandomlydividedintothreegroups,eachofwhichevaluatedthepackagesfeaturingoneofthreeFOPnutritionlabellingschemes:guidelinesdailyamount(GDA)system,trafficlightsystem(TLS)andnutritionalwarnings.Atotalofsixpackagesofproductstargetedatchildren,frequentlyconsumedinBrazil,wereconsidered:chocolateflavoredmilk,sandwichcookies,frostedcornflakes,gelatin,yogurt,andcornsnack.Childrenwerepresentedwiththeimagesofthepackagesandimagesofdthreeunpackagedproducts(banana,broccoliandicecream),inmonadicorder.Theywereaskedtoselectalltheemojifromalistthatdescribedhowtheywouldfeeleatingtheproduct.Datawereanalyzedusinggeneralizedlinearmodels.FOPnutritionlabellingsignificantlyaffectedthefrequencyofuse5ofthe16emoji.Ingeneral,theinclusionofinterpretiveschemescausedareductioninthefrequencyofuseofemojiassociatedwithpositiveemotions.TheeffectofFOPnutritionlabellingschemeonemotionalassociationswasmoderatedbyageandtypeofschool.TheeffectofinterpretiveFOPnutritionalschemes,particularlynutritionalwarnings,tendedtobehigherforyoungerchildrenandchildrenfrompublicschools.ResultsfromthepresentworksuggestthatFOPnutritionlabellingmaycontributetoslightlyreducethepositiveemotionalassociationsofchildrenwithunhealthyfoodproducts.

Keywords

nutritioninformationtraffic-lightsystemnutritionalwarningsemotionsemotionalresponses

P2_039 Canconsumersmakehealthyfoodchoices?AnanalysisofclaimspresentinpopularBrazilianfoodproducts.

LiaNobrega1,RosiresDeliza21FederalUniversityofRiodeJaneiro,Brazil.2EmbrapaAgroindústriadeAlimentos,Brazil

Abstract

Obesityisamajorpublichealthconcernworldwide,whereunhealthydietsplayanimportantrole.Differentcues,asnutritionandhealth-relatedclaims,raisingpositivehealthfulassociationsarefrequentlyusedonfoodpackages,andcanmodifythehealthfulnessperceivedofsuchproducts.However,howhealthyareproductscarryingtheseclaims?ThepresentstudyaimedtoevaluatethetypesandquantitiesofclaimsusedindifferentcategoriesofproductsconsumedbyBrazilians,andtoverifyiftheproductscontainingclaimscanindeedpromoteahealthydietor,contrarily,aremisleadingconsumers.Thedatawerecollectedinasupermarket´sonlinestore.ProductsbelongingtocategorieshighlyconsumedinBrazilwereanalyzed:Dairy(yogurt,chocolatemilk);Beverages(juice,icedtea,powderpreparations,vegetalbasedmilks);Bakery(industrializedbreads);Cereals(breakfastcerealsgranolas,cerealbar),MeatproductsandCrackers.Fromthe883productsanalyzed,76%containedatleastoneclaim.Themostfrequenttypesofclaimswererelatedto:thepresenceoffruitpieces,pulporjuice(21%);theabsenceorreducedamountofsugar(20%);theabsenceorreducedquantityoftotal,saturatedortrans-fat(19%);thepresenceofgrains,seedsand/ornuts(17%);theabsenceofconservatives(16%);thepresenceofvitamins(16%);andthepresenceoffibers(13%).However,severalproductscontainingclaimshadunfavorablenutrientprofile.Ayogurttargetforchildrencontainingclaimsaszerolactose,richinzinc,sourceofcalciumandvitaminsA&Dwashighinsugar,totalfat,saturatedfatandsodium!Acrackercontainingtheclaims:glutenfree,wheatfree,lactosefree,nohydrolyzedfat,nocoloringagent,noconservatives,washighinsaturatedfatandsodium.Resultssuggestthattheregulationoftheclaimsshouldbeimplemented,inordertoavoidmisleadconsumers.

Keywords

FoodlabelingClaimsMisleadinghealthfulness

P2_040 Howdonutritionalwarningsandclaimsinfluencehealthfulnessperceptionoffoods?ABrazilianperspective.

LiaNobrega1,InayaraMartins2,MarceladeAlcântara3,GastónAres4,RosiresDeliza51FederalUniversityofRiodeJaneiro,Brazil.2UniversidadeFederalRuraldoRiodeJaneiro,Brazil.3PDJ-CNPq/EmbrapaAgroindústriadeAlimentos,Brazil.4UniversidaddeLaRepública,Uruguay.5EmbrapaAgroindústriadeAlimentos,Brazil

Abstract

Non-communicablediseasesareapublichealthconcernworldwide;beingunhealthydietsanimportantriskfactor.Inthiscontext,theuseofnutritionalwarningshighlightinghighcontentofnutrientsassociatedwithnon-communicablediseasesmightfacilitatehealthierfoodchoices.However,differentcuesraisingpositivehealthfulassociationsareusuallyincludedonfoodpackages,whichcanreducetheeffectivenessofnutritionalwarnings.Thisstudyaimedtoevaluatetheeffectofclaimsandnutritionalwarningsontheperceivedhealthfulnessofproductcategories,frequentlyconsumedinBrazil:yogurt,juice,breadandcrackers.Arating-conjointtaskwasimplementedforeachcategoryconsideringthreetwo-levelfactors:twotypesofclaims(presentvs.absent)andnutritionalwarningshighlightinghighcontentofsaturatedfat,sugarand/orsodium(presentvs.absent).Theclaims“Wholegrains”and“Sourceoffiber”wereusedforbreadandcrackers,“Richinzincandvitamins”and“Withfruitpieces”forjuiceandyogurt.Followingafullfactorialexperimentaldesign,eightpackagesweredesignedforeachproduct.800adultsparticipatedinanonlinesurvey.Theywererandomlydividedintofourgroupsandevaluatedoneproductcategory.Participantswerepresentedwiththeeightpackagesonebyone,andwereaskedtoratetheirperceivedhealthfulnessusinga7-pointscale(1:nothealthyatallto7:veryhealthy).DatawereanalyzedusingANOVAconsideringmaineffectsandinteractions.Resultsshowedthatclaimshadasignificant(p<0.05)andpositiveeffectontheperceivedhealthfulnessofallproducts,whereasnutritionalwarningshadasignificantandnegativeeffect.Nutritionalwarningshadthehighestrelativeimportance:53%forcrackers,60%forbreads,78%foryogurtand58%forjuice.Theseresultssuggestthatnutritionalwarningcouldbeaninterestingtooltofacilitatetheidentificationofproductswithunfavorablenutrientprofileandcancontributetooverridethepositivehealthfulassociationsgeneratedbyclaims.

Keywords

FoodlabelingHealthclaimsWarningsystemPerceivedhealthfulness

P2_041 Foodneophobia:Typologiesoftwo-parentfamilieswithadolescentchildren

BertaSchnettler1,GermánLobos2,CristianAdasme-Berríos3,EdgardoMiranda-Zapata1,MaríaLapo4,ClementinaHueche11UniversidaddeLaFrontera,Chile.2UniversidaddeTalca,Chile.3UniversidadCatólicadelMaule,Chile.4UniversidadCatólicadeSantiagodeGuayaquil,Ecuador

Abstract

Foodneophobiaisconsideredapersonalitytraitthatcanbeinheritedandisalsoaffectedbyfamilyeatinghabits.Thischaracteristicinfluencesfoodpreferences,andmaynegativelyaffectdietquality.Additionally,previousstudiesindicatethatfoodneophobiaisrelatedtosatisfactionwithlifeandfood-relatedlife.Theaimofthisstudywastodistinguishtypologiesoftwo-parentfamilieswithadolescentchildrenaccordingtotheirlevelsoffoodneophobiaandtocharacterizethemaccordingtotheirlevelsofsatisfactionwithlifeandfood-relatedlifeandsociodemographiccharacteristics.124two-parentfamiliesinTemuco,Chilewithachildagedbetween10and17years(average:13.1years;51.6%girls)weresurveyed.ThequestionnaireincludedtheFoodNeophobiaScale(FNS),SatisfactionwithLifeScale(SWLS)andSatisfactionwithFood-relatedLifescale(SWFL).TheFNSscorescorrelatedpositivelybetweenthetwoparentsandbetweenthemothersandtheirchildren.TheFNSscoresofbothparentscorrelatednegativelywiththeirSWLSandSWFLscores.Significantcorrelationswerenotobtainedinthechildren.Usingaclusteranalysis,twotypologieswereidentified:neophobicfamilies(77.4%)andnon-neophobicfamilies(22.6%).Thefathersandmothersofthenon-neophobicfamiliespresentedsignificantlyhigherSWLSandSWFLscores,althoughnostatisticaldifferenceswereobservedinthechildren.Thenon-neophobictypologywascomposedofalargerproportionoffamilieswhosehouseholdheadhasuniversitystudiesandfemaleadolescents.Inthetypologyofnon-neophobicfamilies,thechildren’sFNSscorewashigherthantheparents’.Therefore,althoughparentalinfluenceonthechildren’slevelofneophobiaisnoted,thisseemstobemoreassociatedwiththeirstageoflife.Theresultsconfirmthatfoodneophobiaisrelatedtosatisfactionwithlifeandfood-relatedlifeinadults,butnotinadolescents.

Keywords

eatinghabitsfoodneophobiafamilychildren

P2_042 Maternalwell-being,foodinvolvementandqualityofdiet:Profilesofsinglemother-adolescentdyads

BertaSchnettler1,KlausG.Grunert2,GermánLobos3,EdgardoMiranda-Zapata1,MarianelaDenegri1,MaríaLapo4,CristianAdasme-Berríos5,ClementinaHueche1,JuanRojas11UniversidaddeLaFrontera,Chile.2AarhusUniversity,Denmark.3UniversidaddeTalca,Chile.4UniversidadCatólicadeSantiagodeGuayaquil,Ecuador.5UniversidadCatólicadelMaule,Chile

Abstract

Wesoughttoidentifyprofilesofsingle-motherfamiliesaccordingtothequalityoffamilymembers'diets.Atotalof170single-mother-adolescent-childrendyadsparticipatedinthestudy,theAdaptedHealthyEatingIndex(AHEI),SatisfactionwithLifeScale(SWLS),SatisfactionwithFood-relatedLife(SWFL)scaleandFoodInvolvementScale(FIS)wereused.ClusteranalysisidentifiedthreefamilyprofileswithsignificantdifferencesintheaveragescoresoftheAHEIfamilymembers:“unhealthydietfamilies”(48.8%),“familiesofmotherswithunhealthydietsandchildrenwithhealthierdiets”(17.6%)and“healthierdietfamilies”(33.5%).ProfilesdifferedinaverageAHEIscoresofmothersandchildren,frequencyofconsumptionofdifferentfoodsincludedintheAHEI,bothfamilymembers’varietyofdietscores,themothers’meanscoresfromtheSWLSandthemeanscoresfromthe“importanceoffood”factoroftheFIS.Thesefindingssuggesttheneedtoapplyinterventionstrategiestoimprovethequalityofthedietbyfamilyprofileandbyfamilymember.Specialemphasisshouldbeplacedonincreasingthelevelsoffoodinvolvementandlifesatisfactionofthemothers.

Keywords

single-headedfamiliesmaternalnutritionadolescentnutritionhealthyeatingsubjectivewell-being

P2_043 Therespondentexperience

CarynCrawford,SherriForzley,TammyJonesCurionInsights,USA

Abstract

Asaprimaryproviderofproducttesting,wedealwithrespondentsinavarietyoffashionsandatvarioustouchpointsthroughouttheexecutionofastudy.Theoverallrespondentexperienceishighlyimportanttous.Anecdotally,ithasbeensuggestedthattheoverallrespondentexperienceandsatisfactionwiththeprocessandtestingenvironmentcouldimpacthowproductsareevaluated.Wesoughttodetermineifwecouldimpacttheoverallrespondentexperienceandsatisfactionthroughoutthetestingprocess.Wechosea2weektimeperiodoftestinginourfacilities,whereasimilarnumberofrespondentwereexpectedtoparticipateinourtests.Week1wasbaselinemeasurements,everythingwaskeptstatusquo.Beforeourrespondentsleftthefacilitytheywereaskedtocompleteaquicksurveywhichincludedtheiroverallexperience,comfortduringtesting,satisfactionwiththefacilityandthelikelihoodofreferringtheirfriendsfortesting.Acrosssubsequentweeksoftestingweimplementedchangesinourinteractionswiththeconsumersfromthetimeofarrival,throughtheirdeparture.Thesamefollow-upsurveywaspresentedaftereachchangewasimplemented.Wehypothesizedthatthesechangesshouldimprovetheoveralllevelofrespondentsatisfactionthroughouttheirexperience,enhancingtheiroverallmood,thusleavingamorepleasantlastingimpressiononourrespondents.Waystointroducechangestoimpacttherespondentexperiencewillbediscussed.

Keywords

RespondentExperienceParticipant

P2_044 Understandingpsychophysical,temporalandqualitativedifferencesamongsweetenersinwaterandcomplexfoods

VickiTan1,MayWeeSuiMei1,OliverTomic2,CiaránG.Forde31NationalUniversityHealthSystem,Singapore.2NorwegianUniversityofLifeSciences,Norway.3ClinicalNutritionResearchCentre(CNRC),SingaporeInstituteforClinicalSciences(SICS),AgencyforScience,TechnologyandResearch(A*STAR)andNationalUniversityHealthSystem,Singapore

Abstract

Growinghealthconcernssurroundingobesityandtype2-diabeteshasincreasedinterestinapproachesthatsupportreducingtheconsumptionofaddedsugars.Sugarcanbereducedorreplacedthroughtheuseofothersweetenersalthoughthisischallengingassweetnessperceptioncanvarywidelyacrossdifferentsweetenersandisstronglyinfluencedbytasteinteractionswithinafood.Acrossthreestudieswesoughttocharacterisethe(i)dose-responsepsychophysicalbehavior,(ii)thetemporalandqualitativeprofileand(iii)theimpactoffoodmatricesonthesensorypropertiesofawidevarietyofsweeteners.Aseriesofsweetenerswerechosentorepresentnutritive(sucrose,dextrose,fructose,allulose,palatinose),sugaralcohol(maltitol,sorbitol,xylitol,erythritol),andnon-nutritive(aspartame,sucralose,acesulfame-K,stevia(RebA),monkfruit(Mogroside)sweeteners.Inafirststep,psychophysicalcomparisonsdemonstratedsignificantpotentialforcaloriereductionsatequivalentsweetnessintensitytosucrose,andidentifiedlargedifferencesinsweetnesspotency.UsingaTemporalCheckAllThatApply(TCATA)approachweidentifiedconsiderabledifferencesinsweetnessonset,peak-sweetness,decayandthepresenceofside-tastesbetweensucroseandtheothersweeteners,mostnotablywiththenon-nutritivesweeteners.Inathirdstudy,9sweetenerswerecomparedacross3foods(black-tea,chocolatemilkandyogurt)usingRate-All-That-Apply(RATA).Findingshighlightedsuppressionofperceivedsweetnessandtheemergenceofside-tastesacrossthedifferentfood-matricesthatwerenotpreviouslyobservedwhenthesamesweetenershadbeencomparedinwater.Takentogether,thesefindingsidentifysweetenersandsweetenercombinationsthatcanreplicatethesweetnessprofileofsucrose,andcreateopportunitiesforsignificantcalorieandglycaemicreductions.Importantly,findingsfromacrossthe3-studieshighlightthatcomparisonscompletedinwaterorusingasinglesensoryapproachinisolationmaybemisleadingandemphasizestheneedtocomparetemporalandqualitativedifferencesacrossarangeofconcentrationsfordifferentsweetenersinisolationandcomplexfoods.

Keywords

SugarreductionLowcaloriesweetenersTCATARATAPsychophysics

P2_045 Sensoryprofileoflactose-freeAndalusiangoatcheese

ÁngelLuisLópezRuiz1,2,PilarRuizPérez-Cacho1,HortensiaGalán-Soldevilla11UniversidaddeCórdoba,Spain.2IFAPA,Spain

Abstract

Lactose-freedairyproductsforlactose-intolerantconsumersandtheirglobalprevalencehavecreatedalargemarketfortheseproducts.Inthecaseofcheese,thehydrolysedofthelactoseinthemilkfromtheactionoftheenzymelactaseintoitscomponents,glucoseandgalactose,preventsthelacticfermentationaccountableforthesensorycharacteristicsoftheseproductsresultingincheeseswithaninsipidflavor.Theobjectiveofthisworkwastoobtainalactose-freecheesefromMurciano-Granadinagoatpasteurizedmilk,ofsimilarsensorycharacteristicstotraditionalAndalusiancheeses.Forthispurpose,thedoseoflactaseusedwasoptimizedtoaminimum,sothatasufficientquantityoflactoseremainedforthelacticfermentationtotakeplace,andtheamountofresiduallactoseleftwasofbelow0.01%(EFSA,2010).Fourbatchesofcheeseweremadewithdifferentdosesoflactase(0.125g/l,0.25g/l,0.5g/land1g/l),andacontrolbatch.Twenty-onesensoryattributeswereevaluatedona10cmunstructuredscaleusingdescriptiveanalyses.Ten(3male,7female)highlytrainedpanelistsfromtheSensoryLaboratoryatCórdobaUniversity,(Spain),participatedinthisstudy.Theresultsobtainedindicatethatallthebatches,regardlessofthelactasedoseemployed,presentedaresiduallactosecontentofbelow0.01%.Thelowestdoseoflactasewasthatwhichgaveasimilarsensoryprofiletothatoftraditionalcheese(palecolor,butterodor/aroma,cakeodor/aroma,acidtaste,firm,tender,grittyandsoluble)unlikecheesesmadewithhigherdosesoflactasethathadadifferentsensoryprofile(darkcolor,caramelodor/aroma,sweetandbittertaste,elastic,soft,floury,moistandverysoluble).

Keywords

dairyproductsMurciano-GranadinabreedLactaseSensoryanalysis

P2_046 Shortstoriescanrevealteenagers'attitudestowardsmealreplacementproducts

LiisaLähteenmäki,KamillaKragelund,StinaMangaardSarraf,UllaKidmose,AliceGrønhøjAarhusUniversity,Denmark

Abstract

Consumers’responsestonovelproductsorproductconceptsarechallengingtostudy,becauserespondentsonlyhaveavagueideawhatthetargetproductisorwillbe.Onewaytoovercomethischallengeistouseshortstoriesthatdescribeindividualssimilartotherespondentusingtheproductormakingdecisionsaboutitinacertaincontext.Theobjectivewastostudyifshortstoriescanbeusedtorevealyoungconsumers’perceptionsofmealreplacementproducts,whicharemarketedassupporttoolsforweightmanagement.Theseproductscanofferanattractivesolutiontoyoungconsumers’weightconcerns.Inanonlinesurveyyoungrespondents(N=218;11to16yearolds)werepresentedtwooutoffourstoriesdescribingtheuseofmealreplacementproductsinasituationrelatedtosports,modelling,schoolperformanceorweightmanagement.Respondentswereaskedwhetherthetargetpersoninthestoryshouldtakethemealreplacementproductinthegivencontext.Inaddition,familiarity,generalattitudesandperceptionsofownweightwereasked.Althoughyoungconsumersdidnotknowwhatmealreplacementproductswere,theywerepositivetowardstheconcept.Our11-16yearoldrespondentswouldrecommendtheusetothetargetpersoninmoststoriesregardlesswhetherthetargetpersonwassame-ageorolderwiththeclearexceptionofweightmanagement.Mealreplacementproductswereseenasaconvenientsolutionwhenhavingamealwasnoteasilyavailableregardlessofthesituation,butnottoolsforweightmanagement.Shortstoriesgaveagoodtooltostudyyoungconsumers’perceptionsofrelativelyunfamiliarproductcategorybyprovidingacontextinwhichtheproductsareused.Atthesametime,themethodhasthechallengethatthecontextprovidedinthestoryalsoframestheresponsesandcompilationofstoriesisdecisiveforresults.

Keywords

adolescentconsumerstoriesmealreplacement

P2_047 Aleading-edgebeverageanchoredinconsumerneeds:howaqualitative/quantitativeresearchapproachledtosuccessfuldevelopmentofaprobiotichealth-forwardjuice.

LisaHandrick,MinaSfondilis,VictoireAubryPepsiCo,USA

Abstract

Asconsumerinterestinfunctionalhealthincreases,innovativeresearchtechniquestoseekoutanddeliverconsumers’needswithinthisspacearehighlydesired.Understandingwhatisthe“right”approachtoanswergivenprojectobjectivescanbeunclearespeciallywhenthewayconsumersthinkabouthealthandwellnessiscontinuouslychanging.Aresearchstrategywithablendingofquantitativeandqualitativemethodologiescanbethekeytoprovideeffectiveguidanceforhealth-focusedproductlaunches.InthiscasestudyperformedintheUS,aproblemtosolvewasidentifiedamongconsumers;Iwantdeliciousjuicethatwillpromotegoodhealthascorepartofmylifestyle.Therewasaneedidentifiedtoprovideconsumerswithanelevatednutritiousreasontocontinuetodrinkjuice.Startingwithaknowledgeassessment,itwasdeterminedwhatwasknownandwhatwasnotknownregardingthefunctionalbeveragespace.Opportunityareaswereidentifiedtobeaddressedinfutureresearch.Asensorymappingwasthenperformedtouncoverwhitespacestotargetforthesensoryprofile.TwosubsequentCentralLocationTestswereconductedtoguidedevelopmentintheoptimaldirectiontodeliveragainstconsumerexpectations.Finalpropositiontestingprovedthattheup-frontsensoryguidancewaseffective,asoutstandingproductscoreswereobtainedandpavedwayforthelaunchoftheprobioticjuiceintheUSandUK.Keylearningsfromthemulti-phasequalitativeandquantitativeresearchapproachestablishedthecriticaldesignattributesforaprobiotichealth-forwardjuiceandvalidatedthattheresearchinputssuccessfullyguidedproductdevelopment.Useofastrategicresearchprocesscanenablestreamlinedconsumerinputtoproduceawinningmarketbundle,meanwhilekeepingconsumers’nutritiongoalsintheforefront.Intoday’sfastpacedworld,thefusionofqualitativeandquantitativemethodologiesallowsustomaximizeourlearninganddrivemoremeaningfulconsumersolutions.

Keywords

probioticsjuicequantiativequalitative

P2_048 Cross-culturaldifferencesandsimilaritiesinperceivedwell-being

LiseDreyfuss1,MonicaBorgogno2,KevinGuillamet1,ClaireQuinton1,LaetitiaLeriche31MerieuxNutrisciences,France.2MerieuxNutrisciences,Italy.3MERIEUXNUTRISCIENCES,France

Abstract

Well-beingisacomplexconceptbasedonseveralnotionssuchasphysical,psychological/emotional,social,intellectual,spiritual,occupational,environmentalstatesbutalsoeconomicandculturalonesaswellasclimateorgovernanceandsocialjustice(Miller&Foster,2006).Whenfocusingonsubjectivewell-being,ithasbeendemonstratedasbeingmulti-dimensionalcoveringdifferentindividualdimensionslikephysicalandmentalhealth,self-esteemandself-confidence,moralvalues,socialrelationships,etc.Itisthusnaturaltoassumethatculturaldifferencesmaybeobservedwhenmeasuringwell-beingprovidedbyproductsafterdurableusage.Thankstoaninternalnewlycreatedandvalidatedquestionnaireincluding61questionscovering9dimensionsofsubjectivewell-being,wecarriedoutastudyinItalyonacosmeticmoisturizingcreamamong80respondents,regularusersofmoisturizingoremollientskincareproducts,whousedtheproductasa10-daycureathome.AsthequestionnairewasinitiallycreatedinFrench,translationandback-translationhighlightedsomesubtletiesinthenotionofpsychologicalandphysicalwell-beingwhichledtosomelanguageadjustments.Intermsofresults,weidentifiedafewdimensionsofwell-being“activated”bytheproductlikeanimprovementofself-perceptionandofsatisfactionwithlifeingeneral.ComparingtheseresultswithpreviousonesobtainedonFrenchconsumersonsimilarproducts,thereseemstobesimilarresults,i.e.almostthesamedimensionsofsubjectivewell-beingare“activated”butnottothesameextent.Socontrarytowhatweinitiallysupposed,subjectivewell-beingmaybeauniversalconcept,whichseemsnottobethataffectedbyculturaldifferences.Atleastthisisafirstresultwhichwillneedtobecompletedbyothercross-culturalstudies.

Keywords

well-beingcross-culturalFranceItaly

P2_049 Substantiatingsensoryclaimsthankstoreliablesensory&consumerapproaches

LiseDreyfuss,KevinGuillamet,ClaireQuinton,LaetitiaLericheMerieuxNutrisciences,France

Abstract

Todaysuccessfulanddurableinnovationsconsistinprovidingnew,emotionalandmemorableexperiencestoconsumers.Sensorycharacteristicsofproductscanbealevertocreateinnovationandcanbeusedtosupportcommunicationonthenewproduct.Inthatcontext,sensoryclaimsareatthecenterofindustrialattention,sincetheycanbeusedtosupportaregulatorydossier.Inordertoproverelevanceofsensoryclaims,sensoryandconsumermethodscanbeusedtosubstantiatesuchallegations(e.g.“thecrunchiestwaferonthemarket”or“newformulaofmascaraprovidingmorelengthtolashesthanthepreviousone”).Proofshavetobeprovidedthatthesensorycharacteristichighlightedisreallyperceivedbyconsumers.Thepresentstudywillhighlightaclassificationofsensoryclaims,differentiatingcomparativefromnon-comparativeonesandwillillustratetheprocessofsubstantiationthroughexamplesofstudiesonfoodandcosmeticproducts.Wewillalsomentionthedifferentregulatorycriteriathataclaimhastoconformtoinordertobevaluable,credibleandtoallowconsumerstomakeaninformedchoice,especiallyinEurope(EUCommissionRegulationNo655/2013).Finally,thedifferentcasestudiespresentedwillunderlinethenecessitytoensurethesesensoryclaimsareproperlysupportedwithrobustresearch,regardingnumberofsubjects,experimentaldesignorstatisticalanalysesofdata.

Keywords

ClaimsSensoryConsumerRegulatoryEUCommission

P2_050 Determiningtheeffectofgradualreductiononlikingforasweetenedicedteabeverage

LomaInamdar,ZataVickersUniversityofMinnesota,USA

Abstract

Overconsumptionofsugarhasbeenofgreatconcernbecauseofitsassociationtohealthriskslikeobesity,diabetes,andcardiovasculardisease.SurveysconductedbytheNationalInstituteofHealthshowsugar-sweetenedbeveragesastheprimarycontributorstoincreasedsugarconsumption.Theobjectiveofthisstudywastodeterminewhetherthegradualreductionofsugarinsweetenedicedteawouldmaintainlikingratingsandtodeterminewhetherthegradualreductionofsugarwoulddecreaseparticipants’ideallevelofsugaricedtea.Sixty-twoparticipantswereenrolledinthisthree-stagestudy:aninitialtastetest,12-weeklongitudinalstage,andafinaltastetest.Attheinitialandfinaltastes,participantswereservedteasdifferinginsugarcontentfrom0%to12%addedsugar.Participantsweredividedintocontrolorgradualgroupforthe12-weekstagebybalancingforhedonicsensitivitytosweetness(thedifferencebetweenoveralllikingofthe7.7%and0%sweetenedteas)andtheirmotivationtodecreasetheamountofdietarysugarintake.Thecontrolgroupreceivedsugar-sweetenedbeveragethatdidnotchangeintheamountofaddedsugarremainedat8%throughoutthe12weeks;thegradualgroupreceivedicedteareducedweeklyin10%sucroseincrementsfromtheinitial8%.Likingdecreasedthroughoutthe12-weekstageforbothgroups;nooveralldifferencesinlikingbetweenthecontrolandgradualgroupwereobserved.Sincelikingscoresdidnotdifferbetweenthecontrolandgradualgrouponeshouldbeabletograduallyreducesugarinsweetenedicedteasonasmall-scalewithinconsumer’shomesoralarge-scalebyfoodindustries.

Keywords

SweetreductionSucroseLongitudinalAcceptability

P2_051 LinkingsensoryperceptionwithflavourcompoundsidentifiedinApiumgraveolens

LucyTurner1,StellaLignou1,FrancesGawthrop2,CarolWagstaff11UniversityofReading,UnitedKingdom.2ALTozer,UnitedKingdom

Abstract

Apiumgraveolens,orcelery,isabiennialcropbelongingtotheApiaceaefamily.Popularduetoitsexcellentantioxidantpotentialandmicronutrientcontent(vitaminA,B,CandK),itfindsitselfformingthebasisofmanysauces,soupsandstocksaswellasarawsaladvegetable.Arangeofvolatilecompoundsincludingterpenes,phthalidesandaldehydesallcontributedifferentlytothecharacteristicaromaand,consequently,theflavourofcelery.Theprojectaimstocombineanalyticalandsensorytechniques,allowingassociationstobedrawnbetweensensoryperceptionandthechemicalcomponentsofceleryflavour.Identificationofflavourcompoundswasaccomplishedthroughaseriesofexperimentson11parentalcelerylines,wheretheflavourprofileofcelerywasconstructedusingacombinationofheadspacetechniquesandliquidchromatographyrespectively.Compoundsidentifiedincludearomaticvolatiles(hexanal,sedanenolideandlimonene),phenoliccompounds(apigeninandchlorogenicacids)andsugars(glucose,fructoseandmannitol).Thesecompoundscontributetothedistincttasteandflavourofcelery.Thesecelerylinesweretakenforwardtoatrainedsensorypanel(n=10)forprofiling,whereallsensoryattributeswereprofiledinduplicate.PerformingANOVAonsensorydatashowedasignificantdifference(P≤0.05)betweenalllines,particularlyonappearanceandmouthfeelattributes.Agrassy/greenodourandaftereffectwasshowntobepositivelycorrelatedtothecolourofthecelery(whitetogreen).Combiningsensoryandinstrumentaldata,utilisingprincipalcomponentanalysis,showedsignificantcorrelationsbetweenflavourandtastecompoundsaswellassensoryperception.Acelerylineexpressinghighvolatilecontentwasshowntobepositivelycorrelatedwithrocketflavourandbittertasteandnegativelycorrelatedwithsweettaste.Findingsfromthisinvestigationwillaidinthedevelopmentofnewceleryhybridlineswithdesirablesensorycharacteristicsbasedonthemetaboliteprofilesofparentalselections.

Keywords

CeleryFlavourProfilingTasteVegetable

P2_052 Consumers’awareness,knowledgeandimageofPDOproductsinPortugal

NinaManso1,2,AnaP.Moura1,3,LuisGuerrero4,LuísM.Cunha1,21GreenUPorto,UniversityofPorto,Portugal.2FacultyofSciences,UniversityofPorto,Portugal.3UniversidadeAberta,Portugal.4IRTA-InstituteofAgrifoodResearchandTechnology,Spain

Abstract

PortugalistheEuropeancountrywithmoreproductswithProtectedDesignationofOrigin(PDO)percapita(13.5/millioninhabitants)(EUDOOR,2018).ThisresearchaimstoexplorethedefinitionandperceptionsofthePortugueseconsumersaboutproductswithPDO,analyzingtheirfree,spontaneousandaffectivewordsassociationsresponsesrelatedwithPDOfoodproducts.Thestudyinvolvedabout400participants,intheNorth,CentreandSouthofPortugal,aged20-83,58%female.Theparticipantswereaskedtofreelyelectfreewordsassociatedwiththe:i)PDOlogo;ii)designationwithlogoPDO,andiii)citedPDOproducts,withinamaximumtimeintervalof90sforeachassociation.Participantsclassifiedtheirwordsaspositive,negativeorneutral.RegardingthePDOlogo,approximately75%ofthetermswerepositiveand25%neutral.Themostcitedpositivewordswere:sun,qualityandstar,andthemostreferredneutraltermswere:symbol,flagandyellow.Theseresultsdenotethatparticipantsjustreferredthedesignattributesofthelogoandnotnecessarilyasignificantassociation/recognitionofthePDOlogo.RegardingtheassociationswithproductswithPDO,approximately80%ofthetermswerepositiveand20%neutral.Themostprominentpositivewordswere:quality,cheese,meatandwine.Themostneutraltermswere:wine,cheeseandanimals.ThesefindingsindicatethatPortugueseconsumersrecognizethetermPDO,associatingitwithbothqualityandproductcategories.FortheproductsassociatedwithPDO,themostcitedpositivewordswere:cheeseandwine,whichcontrastwiththepreviousresultsstudiesfromItalyandFrance,whereonlycheesewasthemostprominentproductidentifiedandfromSpainwherewinewasthemostprominentproduct(GuerreroandZannoni,2017).Acknowledgements:ProjectMOBFOOD&E3SPDOProductsWG

Keywords

ProtecteddesignationoforiginPortugalFree-wordassociationAffectivetermsPDOlogo

P2_053 Sensorycharacterizationandlikingofmayonnaise-likeemulsionsenrichedwithanaturalantioxidantfromacerola

AnaCarolinaLoro1,CéliaRocha2,3,4,ThaisVieira1,LuísM.Cunha3,41UniversidadedeSãoPaulo,EscolaSuperiordeAgricultura"LuizdeQueiroz”,Brazil.2SenseTest,Lda,Portugal.3FacultyofSciences,UniversityofPorto,Portugal.4GreenUPorto,UniversityofPorto,Portugal

Abstract

Oneofthepurposesofthesensorydescriptiveanalysisisthecreationofanidentityfortheproductaswellastoanswerquestionsaboutconsumers'perceptionsandpreferences.Thisinformationisusefultohelptheindustryunderstandhowchangesmadetotheformulation,withreplacementorexchangeofingredients,theprocessorthepackagingaffectthesensoryperceptionofanewproductbyconsumers.Themainpurposeofthisworkwastoevaluatetheimpactofaddingnaturalextractsofacerola(Malpighiaemarginata)onthesensoryprofileofmayonnaise-typeemulsions.Sixsamplesofmayonnaises,correspondingtoacontrolrecipeandfivesupplementedwith:driedacerolapulp(200ppm/400ppm),driedpowderedwholeacerolafruit(200ppm/400ppm)andamixtureofBHA+BHT(100+100ppm),wereproduced.Apanelof60untrainedpanellistsevaluatedoverallliking(9-pointhedonicscale)andmadeopencomments.Inasecondphase,apanelof14semi-trainedpanellistsprofiledthesamplesfollowingaFlashProfile(FP)method,evaluatingthesamplesintriplicate.One-factorANOVAwasusedtocompareliking,GeneralProcrustesAnalysiswasappliedforFPdataanalysisandMultipleFactorialAnalysiswasusedtoestablishcorrelationsbetweenbothpanelsresults.Resultsshowthatconsumersmostlikedthesamplewithwholeacerolafruit(400ppm),withsignificantdifferencesfromothersamples.Thissamplewasperceivedbypanellistsas“creamy”,“soft”,withtypical“vinegarodour”,“fresh”,“oily”,and“withconsistency”.Apreferencemappingwasconstructedtoestablishavisualcorrelationbetweenlikingandsensorydescription.Thesecondmostlikedwasthesamplewithacerolapulp(400ppm),followedbythesamplewiththesyntheticantioxidant.Theuseofthenaturalantioxidanthadapositiveimpactonthesensoryprofileofthemayonnaise-likeemulsion,presentingapromisingapplicationforacerola.

Keywords

NaturalantioxidantsAcerolapulpDriedacerolaFlash-profilingMayonnaise

P2_054 Likingahealthierchocolate–sensorytestoffivedifferentsugarcontentchocolates

MaríaCeciliaVintimilla-Alvarez,MarcoAntonioLazo-VélezUniversidaddelAzuay,Ecuador

Abstract

Chocolateisthemostcravedfoodintheworld.Ithashighcontentofbothsugarandcalories;nevertheless,itdoeshavespecialpropertieswhichhelpprotectthehumanbodyagainstcardiovasculardiseases.Thepurposeofthisstudyistodeterminewhetherachocolatewithreducedsugarcontentandwithoutaddedsugarwouldbeacceptedbyconsumers.Across-sectionalstudywasconductedamonguniversitystudentsinBelgium(Gent)andinDenmark(Copenhagen).Aquestionnairewasdevelopedtoidentifydeterminantsforeatingchocolateanditwasappliedtoaconvenientsamplesizeof139participants.Thequestionnaireincludedasensorytestoffivedifferentchocolates–onecontrol,twosugar-reducedandtwowithoutaddedsugar.Thechocolatesamplesweretestedusingdifferentmeasuringcharacteristics:liking,sweetness,milkiness,smoothness,caramelflavor,cacaoflavorandspecialaftertaste.Itwasalsoanalyzedwhetherthereisadifferenceamonggenderregardingthetwenty-fourstatementsoftheAttitudestoChocolateQuestionnaire.Itmeasuredthreefactorsrelatedtochocolateintake:craving,guiltandfunction.Resultsshowedsignificantdifferences(Mann-Whitneytest,p<0.05)whencomparingchocolateswithoutaddedsugarregardingthedifferentmeasuringcharacteristics.However,therewasnosignificantdifferencewhencomparingthetwosugar-reducedchocolateswiththecontrolregardinglikingandspecialaftertaste.Therewerealsosignificantdifferences(Chi-squaretest,p<0.05)whencomparingattitudestowardschocolatesamonggender,particularlywithcravingandguiltfactors.Thisstudyshowsthatconsumerswouldacceptachocolatelowerinsugarwithoutnoticingaspecialaftertaste.Thismightleadconsumerstoeatchocolatewithoutfeelingguilty.

Keywords

AttitudestochocolatequestionnaireChocolateSensorycharacteristicsSugar

P2_055 Impactofevokedconsumptionscenariosontheemotionselicitedbycancerpatients

MarioEstevez1,AlbertoGonzález-Mohino1,AliciaRamos2,LeticiaAlonso2,GemaGutiérrez2,SoniaVentanas11UniversityofExtremadura,Spain.2AECC,Spain

Abstract

Thecontextorscenarioinfluencestheemotionalresponsestofoodsasfood-elicitedemotionsareclearlycontext-depended.Evocationofdifferentconsumptioncontextscanbeachievedbycreatingpre-definedeatingsituationsmatchingparticularfoods(commonforallparticipants)orbycreatingsuchsituationsfreelybyconsumers(i.e.writingevokedscenarios).Cancerpatientsfrequentlysufferalterationsofmainlyodorandtastesensesasconsequencesofthediseaseitselforassideeffectsofchemotherapytreatments.Moreover,thecontinuouslackofappetiteandfatiguemakedifficulttohaveaplentyandpleasantmealtime.Theobjectiveofthisstudywastoevaluatethepotentialeffectofthreedifferentpre-definedeatingcontextsintheemotionselicitedbycancerpatientsduringchocolateandlemonsorbetconsumption.Theconsumptionsituationsforeachevaluatedproductweredesignedaccordingtoapre-testandvariedaccordingtodifferentdaytimes(morning,afternoon,night),thelocation(home,outside)andthecompany(aloneorwithfriends/family).Thesecontextswerepresentedtotheparticipantsbyreadingtheevokingtextwhilesimultaneouslydisplayinganimagerelatedtoeacheatingsituation.23cancerpatientsparticipatedandemotionswerecollectedusingtheCATAmethodincluding19emotions.Resultsrevealedthatforbothevaluatedproducts,thosecontextsinwhichthecompanywasincorporated(withfamilyorfriends)allowedtoelicitpositiveemotionsastender,nice,loving,safe,calm,happyandexcited.Moreover,participantscitedemotionsasfree,activeadintenseduringlemonsorbetconsumptionifthecontextincludinganoutsidelocation(“…outsidehome…”).Theuseofdifferentevokedsituationscouldbeanusefultooltodesignsuitablestrategiestoimprovetheemotionalresponseofcancerpatientstowardsfoodconsumptionbecomingthismomentmorepleasantandeasytosucceed.

Keywords

evokedcontextcancerpatientsemotionschocolatelemonsorbet

P2_056 Insects(tenebriomolitorl.)asalternativestobaconinpizzas:emotionselicitedduringconsumption

SoniaVentanas,JesusBecerra,AlbertoGonzález-Mohino,MarioEstevezUniversityofExtremadura,Spain

Abstract

Useofedibleinsectsasdietaryproteinsourcecouldbeafeasiblealternativetomeatifconsumer’saversiontothesenewfoodwasovercome.Theinclusionofinsectsasaningredientinafamiliar,convenienceandhighlyconsumedfoodcouldcontributetoeasilyintroducingthisrelativelynewfoodsourceatleastinWesterncountries.Moreover,emotionresponsestofoodsisadimensiontobeconsideredasitdefinitelyinfluencesfoodchoiceandpreferencesbeyondsensorycharacteristicsandlinking.Theinclusionofemotionassessmentinastudyisneededtobetterunderstandconsumer’sbehaviorsandfoodexperiences.Inthiscontext,thepresentstudyaimedtoevaluatetheemotionselicitedbyapizzaelaboratedwithedibleinsects(mealworms,TenebriomolitorL.(TM)(whole-Wandground-G)asalternativeingredienttobacon(B).ForassessmentofemotionstheEsSense25methodwasapplied.Consumers(n=100)evaluatedbothtypesofpizzas,TM(WandG)andBintwodifferentconditions:(1)expectedcondition:presentingalabelwiththenutritionalinformationofthepizzaandinthecaseofinsect-basedpizzaadescriptionofthemealwormsproduction/consumptionbenefits.Inthiscondition,thepizzawaspresentedbutnotconsumed;(2)informedcondition:theinformationispresentedandtheconsumertastedthepizza(iftheywanted).Mainconsumerswereuniversitystudentsandthustheconsumptionofpizzaisfrequent.Resultsrevealeddifferencesintheemotionalprofileofpizzasparticularlywhentheconsumerstastedtheinsect-basedpizzas.Thevisibilityofthemealwormisalsoafactortobeconsideredbasedontheemotionalresponses.Althoughfurtherstudiedareneeded,thepizzaandthesubstitutionofbaconbymealwormscouldbeasuitablestrategytointroducean“environmentalfriendly”proteinsourceinyoungpeople’sdiet.

Keywords

emotionsmealwormbaconpizza

P2_057 Appropriatestudy-designstosupportthereductionofsaltandsugarinfood&beverage

MartinKern1,ThomasAlex2,MaryemBensaid3,GillemLawson1,PaoloManfredi4,SongShen5,PatriciaSilva61EurofinsSAMSensoryAndMarketing,Germany.2EurofinsSAMSensoryAndMarketing,Switzerland.3EurofinsSAMSensoryAndMarketing,Morocco.4EurofinsSAMSensoryAndMarketing,Italy.5EurofinsSAMSensoryAndMarketing,China.6EurofinsSAMSensoryAndMarketing,Spain

Abstract

Inrecentyearssugarandsaltreductionhasbecomeastrongfocusinthepublichealthdiscussion,bothchallengeandopportunityforsomemanufacturers–findingwaysofreducingsalt/sugarwithoutaffectingproductperformance.Manyhavebeenlookingforthebestwaytoachieveaso-called‘healthier’productwhilesatisfyingconsumers’expectations.Thishasbecomeaholygrailforsome.Twomainapproachesforadjustmentareconsistentlyreferenced:a)Thesilentreduction,inwhichthesugar/saltintensitygraduallydecreasessothattheconsumersadapttheiridealperceptiontoalowerlevel,andb)Thebigstepapproach,inwhichthesweet/saltyperceptionremainsunchanged,buttheingredientsareswitchedtoareducedvariant.Thesilentreductionapproachistheoreticallyattractiveonpaper,asit’snaturaltoassumeconsumerswillgraduallybecomeaccustomedtoeatinglesssalty/sugaryproducts.Therealityisnotsosimple–competitorsmaynotreduceandhowis‘gradual’defined?Therearealsootherissueswithidentifyingsuccessfulandreducedsaltandsugarproducts,amongstthemcognitivebias:inanytestscenarioconsumerswilltendtoindicatepreferenceforlowersalt/sugarproductsbecausethey‘knowtheyshould’butinrealityarelikelyreverttoproductswith‘normal’amounts.Thebigstepapproachischallengingasitissometimesdifficulttomaintainacceptancewithsuchchanges.Thispresentationfocusesonsugarreductionviathebigstepapproach,emphasizingtheDescriptiveApproachstage,enablingmanufacturerstoperformsuchaswitchwhileminimizinganyriskofalienation.Itillustratesthat:

sugar-reductionwillbeachievedbyacross-modalinteractionorsugarreplacerssuchasSteviaandothers(oramixofdifferentsugarreplacers)thebigstepislikelyseveralstepsreducedsugarproducts/prototypeswillbecharacterizedbyadifferentsensoryprofilecomparedtocurrentproduct

Keywords

StudydesignSugarreductionSaltreductionHealthDescriptiveapproach

P2_058 Effectofdifferentgumsonthesensorypropertiesof3Dprintedcarrots

HeatherStrother,MatthewMcSweeneyAcadiaUniversity,Canada

Abstract

3Dfoodprintingisapromisingnewtechniqueforproducingnewfoodproducts.3Dprintingcancreatefoodswithavarietyoftextures,flavoursandappearances.Additionally,macronutrient(protein,lipid,carbohydrate,etc.)andmicronutrient(potassium,magnesium,calcium,etc.)contentsoffoodscanbetailoredtomeetthespecificneedsoftheconsumer.Thisstudyexaminedtheeffectsofdifferenthydrocolloids(guargum,xanthangumandgelatin)onthesensoryandnutritionalpropertiesofpureedcarrots.Therewereeightproductsinvolvedthestudy;3Dprintedcarrotsandnon-printedcarrotswithouttheadditionofgums,withguargum,xanthangumandgelatins.Allproductswereevaluatedusingtrainedpanelists(n=12)andunderwenttextureandnutritionalanalysis.Differenceswerefoundinthesensoryattributes,specificallythetexturalproperties,oftheproductsmanufacturedwithhydrocolloids.Theadditionofthegumsledtoanincreaseinviscosityaswellasbettermasticationproperties.Withouttheadditionofthehydrocolloidsmanyofthesamplescollapsedthroughouttheprintingprocess.Thisstudydemonstratedtheadditionofhydrocolloidscanimprovethetexturalpropertiesofprintedfoods.

Keywords

3Dprintingtrainedpaneltextureanalysis

P2_059 Sensoryperceptionpropertiesofreformulatedlowsugarvanilla-flavouredmuffins

AislinnRichardson,AndreyTiuftin,JoeKerry,MauriceG.O'SullivanUniversityCollegeCork,Ireland

Abstract

Traditionalconfectionaryproductsoptimizationthroughthereductionandorreplacementofsugarwithrespecttoproductcomposition,functionality,consumersensoryqualityandcommercialviabilityisoneinterestinthesocietyduetolowsugardietanddiabeticawareness.Currentresearchisdevotedtothereformulationofmuffins.Thesugarandfatcontentsofvanilla-flavouredmuffinshavebeenreducedby30%and50%,usingablendoffibresandnaturalflavourings.Followingpreliminarybakingtrials,eachoptimisedbatch(sugarandfat-reduced)werebakedintriplicateandanalysisofthebakingcharacteristicstookplaceover5days.Bakingcharacteristicsdeterminationwereincludingspecificvolume,externalcolour,crumbtextureprofiling,crumbwateractivityand2-Ddigitalimagingofthecrumbstructure.Themostsignificanteffectonvisualappearancewasobservedforthereducedfatmuffin.Specificvolumeofthereducedsugarmuffinswasnotsignificantlydifferenttothecontrol,howeverthereducedfatproductshadagreater(P<0.05)volume–mostlikelytothechangeineggquantityadded,resultingingreateraeration.However,texturalpropertiesofthetestmuffinsweresimilartothecontrol,withtheexceptionforthechewinessofthereducedfatproduct–again,mostlikelyattributabletothehigherlevelsofegg.

Keywords

ReformulationReducedSugarMuffinsSensory

P2_060 Sugarreductionstrategyforshortbreadbiscuits:sensoryperceptionproperties

AislinnRichardson1,AndreyTiuftin1,JoeKerry2,MauriceG.O'Sullivan11UniversityCollegeCork,Ireland.2UniversityCollegeCork,Italy

Abstract

Traditionalconfectionaryproductsoptimizationthroughthereductionandorreplacementofsugarwithrespecttoproductcomposition,functionality,consumersensoryqualityandcommercialviabilityisoneinterestinthesocietyduetolowsugardietanddiabeticawareness.Currentresearchisdevotedtothereformulationofmuffins.Thesugarandfatcontentsofvanilla-flavouredmuffinshavebeenreducedby30%and50%,usingablendoffibresandnaturalflavourings.Followingpreliminarybakingtrials,eachoptimisedbatch(sugarandfat-reduced)werebakedintriplicateandanalysisofthebakingcharacteristicstookplaceover5days.Bakingcharacteristicsdeterminationwereincludingspecificvolume,externalcolour,crumbtextureprofiling,crumbwateractivityand2-Ddigitalimagingofthecrumbstructure.Themostsignificanteffectonvisualappearancewasobservedforthereducedfatmuffin.Specificvolumeofthereducedsugarmuffinswasnotsignificantlydifferenttothecontrol,howeverthereducedfatproductshadagreater(P<0.05)volume–mostlikelytothechangeineggquantityadded,resultingingreateraeration.However,texturalpropertiesofthetestmuffinsweresimilartothecontrol,withtheexceptionforthechewinessofthereducedfatproduct–again,mostlikelyattributabletothehigherlevelsofegg.

Keywords

SugarReductionShortbreadBiscuitsSensory

P2_062 Selectingtherightsweetenerforlow-caloriebeverageproductsinvariouscategories

MengLi1,Yu-JungJang1,Seo-JinChung1,Eui-SuKim21EwhaWomansUniversity,Korea,Republicof.2K-BridgeInsightCo.,Ltd.,Korea,Republicof

Abstract

Low-caloriesweetenersup-to-dateshowdifferentsensoryandphysico-chemicalcharacteristicsfromthatofsucrose.Whenchoosingalow-caloriesweetenerforfoodapplications,thesensoryandphysico-chemicalpropertiesofthesweetenersshouldmatchthecorrespondingcharactersofthetargetfoodproduct.Theobjectivewastofindthemostsuitablelow-caloriesweetenerfordifferentbeveragecategories.Low-caloriesweetenerswereappliedto3differentcommercialbeverageproducts(caféaulait,clementinejuice,yogurt)toachievedifferentlevelsofsucrosesubstitutionwithoutcausinganoticeabledifference.Inallthreebeverages,sucrosewascommonlysubstitutedwitheitherallulose,stevia,orsucralose.Acesulfamepotassium(ace-K)andfructo-oligosaccharide(FOS)wereadditionallyinvestigatedincaféaulaitandclementinejuice,respectively.Thelevelofsubstitutionvariedfrom16%to100%.Genericdescriptiveanalysiswasconductedforeachofthethreebeveragecategoriesindependently.Traineddescriptivepanelists(n=9-10)evaluated7-9samplesbasedonthedescriptorsdevelopedduringthetrainingsessions.ThedatawasanalyzedbyMANOVAandPCA.Overall,theresultsshowedthatsweetenerseffectivelyreplacingsucrosediffereddependingonthebeveragecategory.Forcaféaulait,sampleswhichreplacedsucrosewithallulose,ace-k,sucraloseat16%replacementshowedrelativelysimilarsensorycharacteristicswiththecontrolsample.Amongthesesweeteners,ace-Ksampleelicitedsimilarsweetness,caramelflavor,andaftertasteprofileswiththecontrol.Othertwosweetenersshowedslightlydifferentflavorortextureprofile.30%sweetenersubstitutionshowedcloserresemblancetocontrolthan18%substitutioninjuice.Moreover,FOSandsteviaperformedbetterthanothersweetenersbutthesesamplesalsoelicitedhigherartificialsweetnessandFOSsamplecarriedtoomuchsournessandlackedrichness.Unliketheformercategories,samplewith30%alluloseshowedthemostsimilarsensoryprofiletothatofthecontrolfollowedbysteviaandsucralose.Sampleswiththelattertwosweetenersdifferedintexturequalityformcontrolinyogurt.

Keywords

sugarlowcaloriedescriptiveanalysisacceptancesugarsubstitute

P2_063 Saltreductioninfoodproducts:consumerlikinganditssensorydrivers.Acasestudywithprototypes

AnneNormann1,MihaelaMihnea2,Lisa-MariaOberrauter1,EvelinaHöglund1,CamillaÖhgren1,HarisHondo2,TimNielsen11RISE,Sweden.2RISE,Sweden

Abstract

SaltconsumptioninSwedenistwiceashighasthenationalhealthrecommendations.Negativehealtheffectsofahighsaltintakearewell-knownandhavebeenlinkedtoanincreasedriskofcardiovasculardisease.About75%ofoursaltintakeoriginatesfromfoodthatisproducedbytheindustryorcookedinrestaurants.Tofulfilldemandsfromauthoritiesandconsumers,thereisaneedfortheindustrytohaveproductswithlowersaltlevelsbuttostillmeettheconsumerpreferences.ThepurposeofthenationalReduSaltprojectistoconnectSwedishfoodcompanieswithresearchersintheaimtofindmethodsandsolutionsforawiderangeofproductswithindifferentcategories,eachonewithspecificchallengesinsensorycharacteristics.Duringthisprojectdifferentsensoryapproacheswereusedtounderstandthethresholdofsaltreductionwithoutdrasticallychangingthesensoryprofileofproducts.Themethodsusedtoreducesaltcontentconsistedofeitherflavorcombinations,saltreplacers,usageoflargersaltparticlesizesortheircombinations.Differentprototypesfromdifferentproductcategories;tomatosauce,sausage,ryebreadandtacoseasoningmixwillbeevaluatedbyconsumersbothindividuallyandinapplicationsservedinspecificdishes,prototypeswillalsobeprofiledbytrainedpanelists.Thesaltreducedproductsvariesinarangebetween30-50%saltreduction.TheaimofthefuturestudiesistoincreasetheknowledgeonhowtocommunicateandintroducesaltreducedproductsontheSwedishmarket.Saltreducedproductscaneitherbeacompletelynewpartofthecompany´sproductportfolioorreplaceexistingproducts.Thehypothesisisthatconsumerlikingmightnotbeaffectedbytheminordifferencesthatoftenarenoticedbyatrainedpanel.Ourresultswillbeguidingtheproductdevelopersandsensoryspecialistsinthecontinuationofsaltreductionchallenges.

Keywords

consumerlikingsensoryprofilingsaltreductionproductprototypes

P2_068 Sensoryandtechnologicalqualityofpotato-basedpastatailoredtoceliacconsumers

MonicaLaureati1,LucisanoMara1,RobertoInvernizzi2,CarolaCappa11UniversityofMilan,Italy.2ZiniProdottiAlimentariS.p.A.,Italy

Abstract

Celiacdiseaseisoneofthemostcommongeneticdisorders,withaprevalenceof1–2%worldwide.Althoughprogresshasbeenmadeinunderstandingceliacdisease,astrictgluten-free(GF)dietisalifelongnecessityforceliacconsumers.ManystudieshavebeenconductedonGFproductsbutpoorattentionhasbeengiventotheirsensoryaspects.Thisisquitesurprisingconsideringthatappearance,aroma,tasteandtextureplayakeyroleinfoodappreciationandconsumption.Theaimofthepresentstudywastoinvestigatethedriversof(dis)likingofpotato-basedpastatailoredtoceliacconsumers.Sixsampleswereevaluated:3GFand3not-GF(STD)products.Thesamplesconsistedoftworeferenceproducts(GFandSTD)andthesameproductsaddedwitheither20%redrice(GF20RandSTD20R)or20%buckwheat(GF20BandSTD20B).Thesampleswereevaluatedbyapanelof97(63%females)regularconsumersaged19-68yearsforlikingusinganunstructuredhedoniclinearscale(0=extremelyliked,100=extremelydisliked)andaseriesofsensoryattributesusingtheCheck-All-That-Applymethod.ProducttexturewasalsoevaluatedusingaKramertestsimulatingchewing.ANOVAresultsshowedasignificantdifferenceamongsamplesintermsofliking(F=26.8;p<0.001).Post-hocanalysisrevealedthatsampleSTD(M=67.6)andGF(M=60.8)werethemostlikedsamples.STD20R(M=56)obtainedanintermediatescore.SamplesSTD20B(46.2),GF20B(40.0)andGF20R(39.4),werecomparableanddislikedbyconsumers.PartialLeastSquaresregressionperformedonlikingandCATAdatashowedthattexturewasamajorcontributortolikingandrejectionofthesamples.Uniformstructureandfirmtexturewerepositivepredictorsofliking,whereasagranularandcoarsematrixcontributednegativelytoliking.Sensoryresultswereinagreementwithtechnologicalmeasurements:thehighesttheliking,thehighesttheproducthardness(R=0.85,p<0.05).

Keywords

glutenfreeceliacdiseasefoodpreferencepasta

P2_069 Individualdifferencesinperceptionandlikingofmeatproductswithvariedfatcontent

DinnCaterina1,GallinaToschiTullia2,SpinelliSara1,BendiniAlessandra2,DeToffoliAlessandra1,BarbieriSara2,MonteleoneErminio11DeptDAGRIUniversityofFlorence,Italy.2DeptDISTALUniversityofBologna,Italy

Abstract

Theinnatepositivehedonicresponsetofat-relatedsensorypropertiesrepresentsabarriertotheadoptionofhealthylowcaloriesdiet.Theprojectaimsatinvestigatingthefactorsinfluencinghedonicresponsetofatcontentinhigh-proteinfoods.Hampâtéwithvariedoleicacidcontent(0,8,17and25%)weredevelopedtoinducesignificantintensityvariationofcreamy,greasy,fatandoverallflavour.200subjects(20-60years;56%females)participatedinthestudyandratedlikingforandsensorydescriptorintensityofthefourhampâtésamples.TheyfilledintheFoodNeophobia,HealthandTasteandSensitivitytoPunishment/Rewardquestionnairesandreportedtheirchoiceforfoodpairswithvariedfatcontent.Foreachsubjectachoiceindexwascalculatedasasumofthechoicesofthehigherfatoption.ResponsivenesstoPROPbitternesswasassessed.Intensityofsensorypropertiessignificantlyincreasedwithincreasingoleicacidconcentrations,particularlyinthecaseofgreasy.Pearsoncoefficientswerecomputedforeachsubjecttoassesstherelationshipsbetweentheperceivedintensityofgreasyandlikingforthehampâtésamples.Twoclusterswereidentifiedshowingnegative(Cl-)andpositive(Cl+)greasy/likingrelationship.PROPSupertasterstendedtobemorefrequentinCl-.Cl-showedlowersensitivitytoreward,lowerattitudetousefoodasarewardandhigherinterestfornaturalfoodcomparedtoCl+.ChoiceindexforoptionswithhigherfatcontentwaslowerinCl-thaninCl+.Differencesinpsycho-attitudinaltraitsand,toalesserextent,inchemosensoryresponsivenessaccountforindividualdifferencesinhedonicresponsestofat-relatedsensoryproperties.Resultsmayhelpindesigningfoodproductswithreducedfatcontentfortargetedconsumergroups.

ResearchfundedbyMIUR,ITALY-ResearchProject:20158YJW3W;PRIN2015“Individualdifferencesintheacceptabilityofhealthyfoods:focusonphenolandfatcontent”

Keywords

fatintensitylikingpsychoattitudinaltraits

P2_070 Doesbreadmadefromacompositeofdefattedmaramabeanflourandcassavastarchholdpromiseforcoeliacs?

MujingaPatriciaNyembwe,Riette,H.L.deKockUniversityofPretoria,SouthAfrica

Abstract

Interestingluten-free(GF)bakeryproductshasbeenincreasingduetotheincidenceofcoeliacdiseaseandwheatallergies.However,GFbreadsavailableonthemarketlackthesensorypropertiesoftheirglutencontainingcounterparts.GFbreadsareofteninferiorinqualitywithadense,unleavenedappearance,apalecrustcolour,drycrumblingcrumbandpoormouthfeelasthefloursusedlackthestructure-buildingcharacteristicsprovidedbygluten.Maramabeanandcassavaflourscontainnogluten.Theresearchaimedtodetermineifthefunctionalpropertiesofmaramaflour[particularlydefattedmaramaflour(DMF)],withuniquerheologicalpropertiesofmaramabeanprotein,whencompositedwithcassavastarch(CS),havepotentialforbreadmaking.Inthisstudy,GFbreadsfromDMFandCSindifferentproportionswereincludewithwheatbreadsasstandards.ThecrumbstructureofGFcompositebreadswerevisualizedusingstereomicroscopyandasensorypanelevaluatedthesensorypropertiesusingtheflashprofilingmethod.DMF-CSbreadswithbrowncrustandauniformaeratedcrumbstructurewereproduced.HigherinclusionofDMFintheformulationledtohigherspecificbreadvolume.TheDMF-CSbreadcrumbswerelesssoftthanwheatbreadwithafermented,nutty,bean-likeflavouraswellaschewytexture.HigherinclusionofDMFintheformulationledtomorebittertastebecauseDMFcontainsbittercompoundssuchassaponins,gallicandprotocatechuicacids.DMF-CSbreadspresenteddifferentsensoryprofilescomparedtowheatbreadwhichwasblander.MoreresearchisneededtooptimisethequalityoftheDMF-CSbreads.Thepossibilitieswillincludealteringrecipesandorbakingmethodsalongwiththeuseofeffectivetechnologiestomaskthebittertaste.

Keywords

Gluten-freebreadCoeliacsMaramabeanFlashprofiling

P2_071 Effectofintensepulsedlightonsensorypropertiesofpowderedmilk

MyungwooKang1,ZataVickers1,PaulChen1,RogerRuan1,DavidBaumler1,ChiChen2,JoellenFeirtag11UniversityofMinnesotaTwinCities,USA.2UniversityofMinnesotaTwinCitiesesota,USA

Abstract

Despitebeingmoreconvenientfortheconsumers,processedproductsfrequentlyhaveposedoutbreaksoffoodbornediseases,leadingtoconsumers’awarenessofthesafetyofprocessedfoods.IntensePulsedLight(IPL)isoneoftheinnovativenon-thermaltechnologiestodecontaminatethesurfaceofthefood.WithanincreasinginterestinIPLtechnology,considerableresearchhasbeenconductedtoexaminevariousprocessparametersandmicrobialresponseinfoods.Inordertoapplythisnewtechnologyintothefoodindustry,optimizingtheprocessforminimalchangeinsensorypropertiesisessential.ThepurposeofthisstudywastodeterminehowdifferentIPLprocessingconditionsaffectedsensoryattributesofpasteurizedmilkpowder.Atotalof13treatmentswereexamined:threedifferentlevelsofinitialtemperaturesofthechamber(25℃,30℃,and35℃)byfourdifferentlevelsofexposureofthepowderedmilkthroughtheIPLchamber(1,2,3,and4passes)plusacontrolsample(noIPLtreatment).AstandardizedtastingprocedurewasestablishedbyeighttrainedpanelistsfromtheUniversityofMinnesota’sSensoryCenter.Thetrainedpaneldefined26sensoryattributesthatcharacterizedthepowdersforaroma,flavor,andtexture.Incomparisontotemperature,theextentofexposurehadagreaterimpactonthesensoryqualitiesofthemilkpowder.Asthenumberofpassesincreased,themilkpowderincreasedinumamitaste,overallflavor,smokyflavor,andburntflavor.Samplestreatedwithahighertemperaturehadmoremetallicaroma.ThemostminimalIPLprocessingmadeaneasilynoticeabledifferenceinsensoryqualityfromthecontrolsample.Modifyingtheapparatustoreducephoto-thermaleffectsisrecommended.FutureworkshouldexamineconsumeracceptabilityofproductsusingIPLprocessedpowderedmilk,comparingIPLprocessedmilktoothernon-thermallyprocessedmilkpowder,andmeasuringtheshelflifeoftheIPLpowders.

Keywords

IntensePulsedLight(IPL)milksensoryqualitytrainedpanel

P2_072 Improving‘body’inlow-alcoholbeer:theeffectsofethanol,bitterness,viscosityandaromaonconsumerperceptionsof‘body’inbeer

NataljaIvanova1,SusanBastian2,KerryWilkinson2,RebeccaFord11UniversityofNottingham,UnitedKingdom.2TheUniversityofAdelaide,Australia

Abstract

Inordertodevelopnewlow-alcoholbeveragesthatareacceptabletoconsumers,whilstdeliveringadditionalhealthbenefits,theperceivedmulti-sensorymouthfeelconcept‘body’,andthecompositionalfactorscontributingtoitsperceptionmustbeunderstood.Apreviouslyconductedqualitativestudy,usingfrequentUKbeerconsumers,linkedcharacteristicsoflow-alcoholbeertowateryandimbalanced,whilsthigherratingsofbeer‘body’weremostcommonlyassociatedwiththickness,smoothness,intensityofflavourandstrongbitteraftertaste.Therefore,modificationstotheseattributeswereexploredbyadjustingvariousfactorssuchasviscosity,beeraroma,bitterness,andalcoholcontent.Inordertoassignrealisticlevelsforanexperimentaldesignsensoryspace,viscosity,bitterness,andethanolmeasurementswereobtainedfromawiderangeofbeersofdifferentstyles.Acommercial0%lagerbeerwasusedasabeerbase,withethanoladditionsattwolevelstoyield2.8and5.0%alcoholbyvolume(ABV).Bitternesswasincreasedbytheadditionofiso-α-acidsattwoperceivablydifferentlevelsandviscositywasadjustedattwolevelsbytheadditionofxanthangum.Finally,hopoilextractwasaddedtomodifythearoma.AD-optimaldesignwasusedtoreducethenumberofsamples(n=16)forconsumertesting.BeersampleswereratedbyuntrainedUKbeerconsumers(n=100)fortheintensityofperceived‘body’andconsumer-derivedattributesusingRate-All-That-Apply(RATA)technique.FactorcorrelationsfromRATAdatawerecombinedwith‘body’ratingstounderstandconsumerdriversof‘body’perception,usingaPreferenceMapping-styleapproach.Theapplicationofthismethodtoexploredriversofattributeotherthanlikingwithconsumer-deriveddatawasevaluated.Thisstudyexploresthecompositionalfactorscontributingtoconsumerperceptionof‘body’,providinginsightintofuturedevelopmentofsuccessfulandsensoriallyacceptablelow-alcoholproducts.

Keywords

BodyBeerConsumerRATA

P2_073 Domacronutrient-relatedodourstriggerspecificappetiteandfoodintake?

PaulinaMorquecho-Campos,ArabellaKEllenbroek,CeesdeGraaf,SanneBoesveldtWageningenUniversity,Netherlands

Abstract

Exposuretoafoododourisknowntoenhanceappetiteforfoodproductswithsimilarproperties,suchastasteorcaloriedensity:sensory-specificappetite(SSA).Thissuggeststhatfoododoursmaysignalmacronutrientcontentofthefood–basedonpreviousexperiences-andtherebyinducecongruentappetite,andpotentiallyevensteeractualfoodintake.Theaimofthisstudywastodeterminetheinfluenceofmacronutrient-relatedodoursonspecificappetiteandactualfoodintake.Atotalof32normal-weighthealthyDutchfemales(21.8±2.2yearsold)participatedinarandomizedcross-overstudy.Over5sessions,participantswereexposedto3macronutrient-relatedodours-breadorcorn(richincarbohydratescondition),beeforchicken(richinprotein)andcreamorbutter(richinlipids)-,cucumberormelontorepresentlow-caloriecondition,andano-odourcontrolcondition.Theireatingbehaviourwasassessedthrough:a)questionnairetoratetheirspecificappetitebeforeandafterodourexposure(‘Howmuchwouldyouliketoeat‘specificproduct’inthismoment?’ona100mmVAS;‘specificproduct’consistedofin/congruentfoodproductsthatdid/didnotmatchtheodourcondition);b)actualfoodintake(adlibitumlunchbymeansofasaladbarbuffet,whichconsistedoftwotoppingsperspecificmacronutrientandlow-caloriecategory,andlettuceasbase).PreliminarymixedmodelsshowedanincreaseinSSAforproteinandlow-calorieproducts.However,odourexposuredidnotinfluencecongruentfoodintake(ingrams).ThesefindingssuggestaroleoffoododoursinpromotingSSAbutsofar,donotseemtoaffectactualfoodintake.Thisprovideinsightsonhowfoododourscouldsteerpeopletowardshealthierfoodchoices.

Keywords

OdoursEatingbehaviourSensory-specificappetiteFoodintake

P2_074 AcombinedapplicationofMax-DiffandChoice-BasedConjointforthecreationofahealthysavourysnack

PeterBurgess,MarleenChambaultCampdenBRI,UnitedKingdom

Abstract

Aspartofaresearchprojectoningredientselectiontomeetspecificcompositionalandnutritionaltargets,a15-minuteonlinesurveyusingChoice-BasedConjointandMax-Diffwascompletedby440UKbuyersandconsumersofsavourysnacks.Theoriginalityofthisstudyresidesintheabilitytoutilisetwoindirectconsumertechniques(Choice-BasedConjointandMax-Diff)withinasingleon-linesurveytocreateatastysavourysnackfromacombinationofproteintypesandvegetablesources.Thesnackneededtobeconsumed‘on-the-go’andtoprovidetwooftherecommended5ADAYportionsoffruitandvegetable.Thisapproachfacilitatedtheidentificationofanoptimumcombinationofingredientsthatmostconsumerswouldbuy,togetherwiththepurchasecriteriaconsumerswoulduseandwhetherconsumers’purchasecriteriastronglyinfluencestheattractionofspecificingredients.TheChoice-BasedConjointshowedthatthetypeproteinhadthegreatestimpactonchoice,i.e.consumerspreferredmeatasopposedtomeatsubstitutesandpulses.Fromthevegetablestested,sweetpotatoandtomatowerekeydriversofchoice.Max-Diffdatarevealedtheexistenceoftwocategoriesofconsumers:‘lesshealthy'and'morehealthy’,whosedifferencesinpurchasecriteriatranslatedintocleardifferencesinproductchoiceregardingthetype/sourceofprotein(pulsesvs.meat).Thoselabelled‘lesshealthy’weredrivenbysensorycharacteristics,priceandquantity,whereasthe‘morehealthy’weredrivenbynaturalandnutritionalaspects.Theresultsrevealedthatthe‘morehealthy’consumerswerelessreluctanttoeatpulsesasanalternativetorealmeatcomparedtothe‘lesshealthy’consumers.Basedontheseresults,twovariantsofthesamerecipeweredeveloped(puffvs.filopastry),whichperformedwellinaCLT-styleconsumerassessment.Thisvalidatedtheapproachandvalueofusingtechniquestocreateandevaluateproductconceptspriortodevelopment.

Keywords

Max-DiffChoice-BasedConjointonlinesurveyconceptdevelopment'on-the-go'healthysnack

P2_075 EstablishingsensorylexiconsforboiledmilkandbrukinaontheGhanaianmarket

PriscillaAhadzi,MaameYaakwaahAdjei,CecilleAboagyeUniversityofGhana,Ghana

Abstract

IntroductionProductionandconsumptionofcowmilkinitsfreshboiledformandvalueaddedformsuchaslocalyoghurt,brukina;anindigenousfoodcomplexofmilletandyoghurtandlocalcheeseknownaswagashieisgraduallygrowinginGhana.Theseproductsaremainlyavailableonthelocalmarketsandindairycommunities.Thereisscantyinformationonthesensoryprofileofthesedairyproductsthusestablishingsensorylexiconswillprovidetheavenuetounderstandthesensoryprofileoftheseproductsaswellasserveastheyardstickforproductdevelopmentandimprovementprocesses,qualitycontrolamongothers.MethodSevenboiledmilkand7brukinaproductsrandomlyobtainedfromthelocalmarketswereused.QuantitativeDescriptiveAnalysisQDA®methodwasusedforthestudyandassessmentofeachproductgrouptook6hours.Thetrainedassessorsindividuallygeneratedtermsthatdescribedtheseproductsbasedonappearance,aroma,flavour,mouthfeelandaftertasteinpartitionedbooths.Consensuswasbuiltinadiscussiontocompilethelexiconsthatwererelevanttotheproductgroups.ResultTwenty-fourtermswereusedtodescribeboiledmilkincludingrunnyappearancewithfatdroplets;Ekwegbemi(boiledcorngrits),cowmeat,freshcowmilkandcharredaroma;sweet,saltyandburntflavour;andastringentandoilycoatingaftertaste.Twenty-twotermsdescribedbrukinaincludinggreycolourattributedtothemilletballsandviscousappearance;agedcorndoughandplainyoghurtaroma;fermented,sweetandsourflavour;viscousandchewymouthfeel;andpuckeringaftertaste.DiscussionSensorylexiconsthatcharacterizedboiledmilkandbrukinafoundontheGhanaianmarketwereestablishedusingtheQDA®method.

Keywords

SensorylexiconsQuantitativedescriptiveanalysisBoiledmilkBrukina

P2_076 Sensoryprofileofdewateredcoagulumprocessedfromdifferentcoagulants

CecilleAboagye,MaameYaakwaahBlay-Adjei,FiribuSaalia,PriscillaAhadziUniversityofGhana,Ghana

Abstract

IntroductionMilkobtainedfromGhanaiandairyfarmersisusuallyunder-utilized.CheeseisonecommoditythatcanbeprocessedinGhanatoimprovethedairysector.WagashieistheonlycheeseprocessedinGhanafromaplantenzyme.Cheesescanbeprocessedfromplantandanimalenzymesandacids(coagulants).Thisstudywasaimedatdeterminingthesensoryprofileofdewateredcoagulumusingfivedifferentcoagulants.MethodFreshmilksampleswerecoagulatedusingCitricacid(A),Rennet(R),Sodomapple(S),Rennet+Citricacid(RA)andSodomapple+Citricacid(SA)anddewateredafterwards.Adescriptivepanelmadeupof12dairytrainedassessorsanalysedthe5dewateredcoagulumusingQDAmethod.Theassessorsmetthreetimesinaweekfor3hourseachday.Trainingandevaluationwascompletedwithinatotalof270hours.Thesampleswereanalysedundercontrolledenvironmentalconditions.Sampleswerecutintocubesandservedintransparentcupsat27±20C.Theywerepresentedtotheassessorsmonadically.Assessorsprovidedaprofileofthesamplesbasedonthemodalities:appearance,aromaandtextureinhand.Thetestinvolved,termgeneration,consensusbuilding,rating,rankingandevaluation.Evaluationsweredoneinbooths.A150mmintensitylinescalewasusedandthesamplesevaluatedintriplicatesusingCompusense5byCompusense®,Canada.ResultsThefivesampleswerefoundtobedifferentiatedby10attributes;twoappearanceattributes,threearomaattributesandfivetextureinhandattributes.SamplesSA,RAandAhadamushytexturewhenfeltinthehandandalsobuttery.SamplesSandRhadacowyaromaandaspringy,moistandflakytextureinhand.DiscussionTheresultsshowedthatsampleswithacidbehaveddifferentlyfromthosewithenzymesonly.Coagulanthasaninfluenceonsensorypropertiesofcheese.

Keywords

P2_077 Sensorymeetscognition:Investigatingtheinteractionbetweenproductinformationandmultisensorycontextonconsumerevaluationofreducedsugarfruitdrinks

CharlesSpence1,2,NikiAlexi1,NinaEggers1,LineMielby1,AnetteThybo3,QianJaniceWang3,DerekByrne11AarhusUniversity,Denmark.2UniversityofOxford,UnitedKingdom.3RynkebyFoodsA/S,Denmark

Abstract

Sugaroverconsumptionisamajorpublichealthconcerninmodernsociety,andvariousapproacheshavebeenproposedtoreducesugarinfoodproductswithoutsacrificingconsumeracceptability.Utilisingmultisensoryintegrationisoneapproach,byusingcolour,aroma,andevenbackgroundsoundtoenhanceperceivedproductsweetness.However,cognitiveinformation(suchasnutritionlabelling)hasalsobeendemonstratedtoshapeconsumerperception.Weevaluatedthefeasibilityofmultisensorynudgesintherealworld,byexaminingtheinteractionbetweenproductinformationandmultisensorycontextontheidealsweetnessofanappledrink.Thesamedrinkatfivesucroselevelsrangingfrom5.1%to11.5%weresampledby323Danishconsumers.Productinformationwasmanipulatedsuchthatparticipantswereeithertoldtheyweresamplingfive“fruitdrinks”or“reducedsugarfruitdrinks”.Furthermore,eachparticipantwasassignedtooneofthreecontextualconditions:(a)controlwithnoaddedcolourandaroma,andwithnobackgroundmusic,(b)sweetcontextwithredproductcolouring,strawberryaroma,andasoundtrackcongruentwithsweetness,(c)sourcontextwithgreenproductcolouring,limearoma,andasoundtrackcongruentwithsourness.Consumerratingsofexpectedsweetnessandsournessvalidatedmultisensorymanipulations,withthesweetandsourcontextssignificantlyenhancingexpectationsofsweetnessandsourness,respectively.Inthenormalproductinformationgroup,thecalculatedidealsweetnessforthebeverage(7.43%)waslowestinthesweetcontext,demonstratingthatlower-sugarproductsweremoreacceptablewhensensorycueswerecongruentwithsweetness.Inthereducedsugarinformationgroup,however,idealsweetnesswashighestinthesweetcontext(8.19%)andlowestinthesourcontext(7.65%).Theseresultssuggestthatproductinformationalteredtheconsumersmentalframeworkwhenitcametobeverageevaluation,andthatsensorynudgescanbeusedtopromotehealthyproductsonlyifproductinformationiscarefullyconsidered.

Keywords

ProductinformationMultisensorycontextSugarreductionSweetnessperception

P2_078 Developmentofapeaproteinsupplementedfruitsmoothieusingaconsumer-basedapproach

LauraBäuerle,SabineKühnUniversityofAppliedSciencesNiederrhein–Food,Nutrition,andHospitalitySciences,Germany

Abstract

Convenienceandhealthawarenessaretwomainconsumertrendsandproteinsupplementedproducts,suchascerealbarsandsnackfoods,havegainedincreasingpopularity.Dependingontheamountofproteinincorporated,theseproductscanbelabeledwiththenutritionalclaimsourceoforhighinprotein.Tosuccessfullylaunchsuchproducts,itiscrucialtoalsosatisfytheconsumerrequirementsonsensoryproperties.Inthisstudy,aconsumer-basedapproachwaschosentoinvestigatetheirperceptionofthesensorypropertiesofveganproteinsupplementedsmoothiesandidentifythedriversoflikingtodevelopstrategiesforproductoptimization.Threefruitsmoothieswereproducedusingsimilarportionsoforangejuice,applejuice,raspberries,blackberries,banana,andpectin.Twoofthemweresupplementedwithpeaproteinisolatesothat12%and20%oftheirenergyvaluewasprovidedbyproteinrespectively.Acohortof67consumersevaluatedflavor,aftertaste,andmouthfeelusingcheck-all-that-applyquestions.Consumerswereadditionallyaskedtodescribetheiridealproductandratetheoveralllikingforeachproductona9-pointhedonicscale.Fromthe16attributesprovidedtotheconsumers,13attributessignificantlydifferentiatedthesmoothies(Cochran’sQtest,p<0.05).Likingsignificantlydifferedbetweenallthreeproductswiththeplainsmoothiesbeingratedhighestandthe20%proteinsmoothieexhibitinglowestvalues(ANOVAwithposthocTuckeytest,p<0.05.).Correspondenceanalysisrevealedthattheplainandthe12%proteinsmoothiewerelocatedcomparativelyclosetotheidealproduct,whilethe20%smoothieshowedthehighestdistance.Maindriversoflikingandmust-not-haveattributeswereidentifiedbypenaltyanalysisandelicitationratesforeachproductandtheidealproductwerecompared.Basedontheseresultsasmoothiewasdevelopedwhichmeetstheconsumercriteriaintermsofsensoryproperties,healthinessandconvenience.

Keywords

productdevelopmentproteinsupplementedsmoothieCATApenaltyanalysis

P2_079 Theimpactofhealthclaimsonwillingnesstotryandperceivedhealthinessoffullfatandlowfatcheese

SineadMcCarthy1,MaryMcCarthy21Teagasc,Ireland.2UniversityCollegeCork,Ireland

Abstract

Cheeseisanancientfoodwitharchaeologicalevidenceofitsproductiondatingbackto7000BC.Itisanexcellentsourceofmanyessentialnutrientssuchascalcium,phosphorousandproteinandcanmakeameaningfulcontributiontoahealthydiet.Cheeseisalsoaproductthatcanlenditselftofortificationwithvitamins,mineralsorfunctionalingredients.Theaimofthisstudywastodeterminetheimpactofhealthclaimsontheperceivedwillingnesstotryconventionalandfunctionalcheeseconceptswitharangeofclaims.DatawascollectedusinganonlinesurveyofarepresentativesampleofadultconsumersofcheesefromIrelandandUK(n=600).Thesurveyinstrumentwasdesignedtocaptureattitudestoandusagesituationssurroundingcheese.Respondentswerepresentedwitharangeof8full-fatand8low-fatcheeseconcepts,withvaryingclaimsfromnoclaimandnofortificationwithproteinandvitaminfortificationsforclaimsrelatingtomusclemaintenanceandhealthychilddevelopment.Theconceptswereratedonascaleof1to7forperceivedhealthinessandwillingnesstotry.Higherscoresindicateincreasedperceivedhealthinessandwillingnesstotry.Full-fatcheese,withnofortificationandnoclaimhadthehighestscoreforwillingnesstotry.Willingnesstotrydecreasedwithfortificationandclaims.Conversely,theconceptswithbothfortificationandclaimhadthehighestperceivedhealthinessscore.Asimilarpatternwasobservedforthelowfatcheeseconcepts.However,willingnesstotryscoreswerehigherforthelow-fatfortifiedandclaimconceptscomparedtothecomparablefull-fatconcept.Althoughconsumersperceivedmostofthecheeseproductswithfortificationandclaimsashealthier,therewasalowerwillingnesstotry.Thismaybearesultofdiminishedperceptionofsensorysatisfactionandtasteinamodifiedfoodconcept.

Keywords

cheesepercievedhealthinesswillingnesstotryhealthclaims

P2_080 Thenutritionalinformationandclaimsinfluencethelinkingandintentiontopurchaseofdifferentfoodproducts

LaryOlegario1,AlbertoGonzález-Mohino2,MarioEstévez2,MartaMadruga1,SoniaVentanas21FederalUniversityofParaiba,Brazil.2UniversityofExtremadura,Spain

Abstract

Influencesonfoodpreferencesnowextendbeyondthedomainofsensorypleasures.Thepurposeofthisstudywastoevaluatetheinfluenceofnutritionalinformationandclaimsonlinkingandconsumer’sintentiontopurchasefourproductcategoriesincluding,foreachofthesecategories,thetraditionalandthehealthierversion.Coffeewithmilk-CM(decaffeinated,lowsugar,expresso),chocolate-CH(55%cocoa,30%cocoawithmilk,lowlactose35%cocoa),sweetenednaturalyogurt-SY(original,lactosefree)andpotatochips-PC(traditional,hamflavor,light)wereevaluatedby102consumers(75%reportedhavingahealthyandbalancedietand62%usuallyconsultthenutritionalinformationlabel)whoscoredtheirlinking(10cmnon-structuredscalewithverbalanchors:dislikeverymuchandlikeverymuch)andpurchaseintention(fivepointstructuredscale).Eachsamplewasevaluatedinthreedifferentconditions:blind(tastingthesample),informed(readingnutritionalinformationandclaims)andexpected(readingnutritionalinformationandclaimsandthentastingthesamples).LinkingandpurchaseintentionoflowsugarCMincreasedintheinformedandexpectedconditionscomparedtotheblindone,whilefordecaffeinatedCMtheoppositeeffectwasobserved.ForallvarietiesofevaluatedCHthelinkingwasdecreasedbytheinformationlabel(blindvsinformedcondition).ThelikingandpurchaseintentionscoresforSYwerehigherforthelactosefreeversioninblingandexpectedconditionscomparedtotheresultsobtainedintheinformedcondition.LikingandintentiontopurchaseforanyversionofPCwerenotaffectedbythenutritionalinformationandclaims.

Keywords

likingpurchaseintentionnutritionalinformationnutritionalclaims

P2_081 Applyingthemultiple-intaketemporaldominanceofsensationtotemporalcharacterizationoffoodproducts:conventionaland“healthy”version

LaryOlegario1,AlbertoGonzález-Mohino2,MarioEstevez2,MartaMadruga1,SoniaVentanas21FederalUniversityofParaiba,Brazil.2UniversityofExtremadura,Spain

Abstract

Thetemporaldynamicsensoryprofileoffoodproductsallowstoobtainamorerealisticimageofproductsensorychangesalongfoodconsumption.Theobjectiveofthisstudywastodynamicallycharacterizedifferentcategoriesoffoodproductsincluding,foreachofthem,theconventionalandthe“healthier”version.Multiple-intakeTemporalDominanceofSensation(TDS)wasappliedtoprovideinformationonthesequenceofdominantattributesduring3consecutiveintakesorsips.23sensorytrainedpanelistevaluatedthreetypesofchocolate(CH)(30%cocoa,355cocoalowlactoseand55%cocoa)andcoffeewithmilk(CM)(espresso,decaffeinatedandlowsugar),andtwosamplesofsweetenednaturalyogurt(SY)(originalandlactosefree)andpotatochips(PC)(traditionalandlight).TDScurvesweregeneratebyFIZZsoftwareandthedominancerateandtheextractedparameters“time”and“duration”foreachattributewerecollected.Differencesinthedominancerateoftheevaluatedsensoryattributeswereobtainedbetweenthethreedifferentintakes/sipsineachproduct.Moreover,comparingthedifferentproductsversions,espressoCMpresentedagreaterdominancerateofsweettasteinrelationtolowsugarCM,andofbittertasteinrelationtodecaffeinatedCM.ForCH,maindifferenceswereobservedbetween30%and55%cocoaversions,particularlyinthedominanceofsweet,creaminess,crunchyanddairyflavor.Forpotatochipsandyoghurt,lessdifferenceswereobtainedintheTDSprofilesamongthedifferentversions.Resultssuggestthattheuseofmultipleintake/sipTDSallowedtheidentificationofchangesinthetemporalprofileofproductsofthesamecategorywithsmallchangesintheircomposition.

Keywords

TDSChocolateYogurtCoffeeHealthierversion

P2_082 Healthyfoodstrategiesintegratingintoone’slifestyle:Ameasurementscale

StephanieLessard1,JoAnneLabrecque21Laval,Canada.2HEC,Canada

Abstract

Individualsareincreasinglymindfulofwhattheyeat,andmanyareincorporatinghealthvalueintotheirdiettobenefittheiroverallhealth.Inaqualitativeperspective,severalresearchershaveexaminedfoodstrategiesdevelopedandadoptedbyindividualsadheringtoahealthydiet.However,noquantitativestudymeasuresthehealthyfoodstrategiesinvolvingboththeviewsofindividualsandnutritionists.Thisresearchproposesahealthyfoodstrategiesscale(HFSS)basedontheanalysisofresponsesfromfoursuccessivestudieswithdifferentsamples.Theresultssuggestthatthreemajorstrategiesareprioritized:healthyfoodchoices,limitation/eliminationandplanning.Strategiesinvolvefoodpurchasesandevolvewithaviewtowardsageneralbalanceobtainedonaweeklybasis.Significantdifferencesarelinkedtorespondents’gender,BMIandgeneration.Identifyingthestrategiesthatweredevelopedandadoptedenablesustobetterunderstandtheindividualswhoareincorporatinghealthvalueintotheirdietandcouldbeusefulinformulatingmarketingstrategiesforhealthyfoodproducts.

Keywords

healthyfoodstrategiesfoodchoiceshealthydietmeasurementscalephenomenology

P2_083 Sensoryproductqualitytraininginindustry–past,presentandfuture

SuePurcell,JosefineHammerbyCampdenBRI,UnitedKingdom

Abstract

Havinganeffectivesensorypanelintegratedwithinthemanufacturingprocessisvitaltoconfirmthatfoodandbeverageproducts,areproducedtotheintendedqualitystandard.Qualitycontrolinmanufacturingcanfocusonmicrobialstability,chemicalstabilityandanalyticalassurancebutsensorystabilityandacceptabilityoftheexpectedsensorystandardisvitalinthequalitymonitoringprocess.Morerecently,foodanddrinkdevelopmenthasbecomemorecomplex,whichhasintroducedmorescopeforcustomercomplaints.Consequently,retailershaveincreasinglyrecognisedandinsistedontheapplicationofsensorytestingtoevaluateproductqualityduringmanufacturing.Wheresimplequalitysystemswerepreviouslyreliedon,tastepanelshavereceivedmorefocuswithsomeretailersintroducingtheuseof‘qualified’tastepanelsintotheirmanufacturingCodeofPracticeforQuality.TheapplicationofsensorypanelswithinmanufacturinghasbeengivenfurtherimpetusbytheinclusionofsensorypracticeswithintherecentversionoftheBRCGlobalStandardforFoodSafety.BRCGlobalStandardisathird-partycertificationschemeforfoodsafetystandardsacrossthesupplychainin130+countries.Thisinclusionofsensoryevaluationandtheuseofcompetentassessorsintastepanelswillthereforehaveanimpactonthemanufacturingprocessleadingtoanenhancementofsensoryproductqualityandproductoptimisation.Thisposterwillillustratetheriseofsensorytraininginindustryandhowretailersandmanufacturingrequirementshavechangedovertime.TheposterwillalsooutlinehowtheintroductionofsensoryevaluationintheBRCGlobalStandardwillpresentnewchallengesandopportunitiestothefoodindustrygoingforwardintermsoftrainingandupskillingqualityevaluationpractices.

Keywords

TrainingQualityBRCStandard

P2_084 Relationshipbetweenwaxy(highamylopectin)andhighproteindigestibility(HD)traitsinsorghumanddough-based(injeraandbiscuit)productquality

AbadiG.Mezgebe1,2,KebedeAbegaz1,HenriëtteL.deKock2,JohnR.N.Taylor21HawassaUniversity,Ethiopia.2UniversityofPretoria,SouthAfrica

Abstract

InjeraandbiscuitsaretwoimportantfoodsinEthiopia.Teffispreferredcerealforinjerabutisveryexpensive.Muchofthewheatforbiscuitmanufactureisimported.Sorghumislocallygrownandrelativelyinexpensive.However,poortextureandkeepingqualityhavebeenmajorlimitingfactorsofsorghuminjeraandbiscuits.Thisstudywasconductedtodeterminetherelationshipbetweenwaxyandhighproteindigestibility(HD)-traitsinsorghumanddough-based(injeraandbiscuit)productquality.EightnovelsorghumlinesfromTexasA&MAgrilifethatdemonstratewaxyandHD-traits,andthreenormalsorghumswerestudied.Injeraandbiscuitswerepreparedaccordingtostandardmethods.Injerafromteffandbiscuitsmadewithwheatflourwereincludedasreferences.Freshinjera,storedinjera(5°Cfor2and4days),andbiscuitqualitywereevaluatedusingatraineddescriptivesensorypanelandinstrumentaltextureanalysis.Descriptivesensoryprofile(DSP)showedthatinjeramadefromwaxysorghumsweresofter,morerollable,andflexiblecomparedtonormallines.Instrumentaltextureanalysisofstoredinjerarevealedthatwaxysorghumshadlowerstressandhigherstrain.Thisindicatesthattheinjeraweresofter.TherewasnocleartrendastowhethertheHD-traitaffectedinjeraquality.DSPshowedthatbiscuitsmadefromsorghumlineswithhigheramylopectincontent(waxy)werenotlesscrunchyandlessdrycomparedtonormallines.ThewaxyandHD-traitsdidnotaffectbiscuitquality.Thesofttextureofinjerawashighlyassociatedwiththewaxytrait.Theimprovedinjeraqualityisprobablyduetotheslowerretrogradationandhigherwaterholdingcapacityofamylopectinstarch.SorghumlineswithwaxytraitcanproduceinjeraofbetterqualitythanregularnormalsorghumandthushavebetterpotentialtoreplaceteffinEthiopiaformakinginjera.

Keywords

Amylopectin,ProteindigestibilitySorghumInjeraqualityBiscuitquality

P2_085 Ciderprofilesandconsumeracceptance

AmyBowen,AmyBlake,JessicaTurecek,ElenaKotsakiVinelandResearchandInnovationCentre,Canada

Abstract

Hardapplecider(‘cider’),isoneofthefastestgrowingalcoholicbeveragecategoriesinNorthAmerica,seeinga40%salesincreasein2017.Unfortunately,understandingofconsumerlikingforciderislimited.Inanefforttocharacterizetheciderconsumer,amulti-approachstudywascompletedtodefineconsumeracceptanceforthiscategorythroughconjointanalysis(onlinesurvey,N=749),descriptiveprofiling(48cidersbytrainedpanel,N=15)andhedonicconsumertasting(15cidersbyCLT,N=228).Theconjointstudyhadpre-screenedciderconsumersevaluate12cardsandratetheirlikelihoodtopurchasetheciderdescribed.Thecardsdescribedciderwithmessagingrelatedtofruittype,juicecontent,ciderstyleandprice.Clusteranalysisidentifiedtwomainconsumersegmentswithdifferentpurchasedriversandchi-squareanalysisdefinedsegmentsbasedongender,age,ethnicheritage,ciderknowledge,andflavourprofile.Descriptiveanalysisof48commercialcidersfoundciderstodifferentiatefor22lexiconterms.Clusteranalysisclassifiedcidersintothreesensorygroups.Fifteenofthesecidersrepresentingthesensorydiversitywerethentakenforin-personhedonictasting.Demographicsandconsumptionhabitswerecollected,andlikingoftheciderswasdeterminedby3-factorANOVA,followedbyclusteranalysistodefinedriversofliking.Clusteranalysisgroupedconsumersintotwolikinggroupsandthesegroupswereusedtocreateanexternalpreferencemapwiththeprofilingdata.Chi-squarefurtherdefinedthelikinggroupsfordemographics,purchasedriversandknowledge.Boththeonlineandin-personstudiesidentifiedtwomaingroupsofciderconsumers.Group1(~80%)areseekingsweetciderswithhighfruitflavours,theyarepricedriven,havelowciderknowledgeandarenotinterestedinproductionmethodsorregionalidentity.Group2(~20%)areseekingdry,complexciders,havemoreciderknowledgeandlookforlocal,craftcidersmadefromapples.

Keywords

ciderconsumeraccpetancedescriptiveanlysisconjointanalysissegmentation

P2_086 Interrelationsofchildren’seatingbehavior,socialnormsandusageofsocialmedia

TijaRageliene,AliceGrønhøjAarhusUniversityBussinesSchool,Denmark

Abstract

Purpose:Thenumberofobesechildrenandadolescentsworldwideisrisingeveryyear.Obesityhasnegativeconsequencesonchildren’sphysicalandmentalhealthandislinkedwithmanynoncommunicablediseasessuchasdiabetesorcardiovasculardiseases.However,obesitycanbepreventedbychangingthediet.Therefore,itisimportanttounderstandchildren’seatinghabitsandsocialfactorsthatmayimpactchildren’seatingbehavior.Theaimofthisstudywastoexaminetherelationshipsbetweenchildren’seatingbehavior,perceivedsocialnormsofhealthyeatingandtheusageofsocialmedia.Methods:Aself-reportedfoodpreferencequestionnairewasusedtomeasurechildren’sfoodpreferenceforvegetablesandsnackstogetherwithquestionsabouttheactualintakeofvegetablesandsnacksperday.Perceivedsocialnormsofhealthyeatinginapeergroupweremeasuredbydescriptive(Cronbach’sα=.781)andinjunctive(Cronbach’sα=.585)normssubscales(2itemspereach).Therewere278participantsthattookpartinthestudy(M=10.61years,SD=1.11).Results:Preferencetoeatmorevegetableswaspositivelyrelatedwithdescriptivenorms,andinjunctivenormswerepositivelyrelatedwithactualintakeofvegetables,butnotwithvegetablepreferences.Descriptivenormswerenotsignificantlyrelatedwithaself-reportedactualdailyintakeofvegetables.Participantswhosawthefood/drinkitemsexposedinadvertisementsofsocialmediaweremorewillingtoconsumethoseproducts.Apositiverelationshipwasalsodiscoveredbetweenwillingnesstoconsumeproductsseenonsocialmediaandgeneralsnackpreference(snackliking).Agegroupsanalysisshowedthatolderparticipantsindicatedthattheyhadseenfoodanddrinkproductsexposedinsocialmediaaddsmoreoftenthanyoungerchildren.Conclusions:Peersandsocialmediaareimportantsocialagentsinfluencingchildren’shealthyeatingbehaviorandmaybeusedinpromotingchildren’shealthyeatinghabits.

Keywords

childrenhealthyeatingsocialmediasocialnorms

P2_087 EvaluationofCaliforniabloodandcaracaraorangesthroughconsumertesting,descriptiveanalysisandfocusgroups

TylerSimons,Jean-XavierGuinardUniversityofCalifornia,Davis,USA

Abstract

Californiaspecialtyoranges,consistingofCaraCara,Boukobza,Sanguinelli,andothervarietieswereevaluatedbytraineddescriptiveanalysis,preferencetesting(152adultsand72children),andfocusgroups.ConsumersansweredquestionsregardingoveralllikingandlikingofspecificattributesaswellasJust-About-RightandCATAratingsforavarietyofsensorymodalities.Descriptivepanelistsanalyzedappearance,aroma,flavorandtextureofthefruit.Focusgroupswereconductedtoaddresspurchasefrequency,appearanceandusagepotential.Descriptiveanalysisgroupedthefruitintothreecategoriesbasedontheirflavorratings.CaraCara,Tarocco,andBoukhobzafruitwerehighinfruity,sweet,orange,andtropicalflavors.Morovarietiesformedtheirowngroup,highindriedfruit,bitter,andberryflavors.ThethirdcategorywasmadeupofSanguinellifruit,whichwaspredominantlydescribedassourwithlemon/limeflavors.Lightercoloredfruit(CaraCara,Boukhobza,Tarocco)performedwellinthetestingwithaverageratingsabove6.5hedonicpointsfromtheadultsandover5.0hedonicpointsfromthechildren.Consumersshowedsignificantdifferencesinpreferences,leadingtoclustering.ClusteringwaspredominantlyduetolikingoftheBoukhobzaandSanguinellivarieties.Focusgroupsfoundthatnaïveconsumerswerequiteunfamiliarwithallofthetestedvarieties.TheywereespeciallyintriguedbythecolorandsizeoftheCaraCarafruit,withsomecallingtheappearance“perfect”.Consumersobjectedtothenameof“bloodorange”andsuggestedothernames,suchas“rose”,“fire”,or“red”oranges.ThefindingsofthisresearchdetailnumerousnovelaspectsofspecialtyorangesgrowninCaliforniaincludingquantitativeandqualitativeconsumerpreferencesandfulldescriptiveanalysis.ThisresearchwasfundedbytheCitrusResearchBoardofCalifornia(Project5200-150)

Keywords

CitrusChildrenQualitatitveInsightsDriversofLikingDescriptiveAnalysis

P2_088 Emotionandsweetnessmeasurementsondairyproductsanddiaryalternatives

CearaKaveney,MilliePreece,HelenPittson,WilatsanaPosriHarperAdamsUniversity,UnitedKingdom

Abstract

AAsveganismhasbeenontheriseintheUK,newfoodproductlineshavebeenintroducedthatreplacedairyingredientswithplant-basedsubstitutes,alongwithreductionsofsugar,saltandfatintheoriginalformulae.Weareinterestedinhowthesechangesaffectconsumeremotions.OurstudieswerebasedonsweeteneddairydrinksandcheesewhichwerepresentintheUKdairymarket.RisingconcernsabouthealthaspectsofsugarintakehasledtoPublicHealthEngland(PHE)publishingguidelinesforsugarreductionindairyfoodsinMarch2018.Reducingsugarinwell-establishedproductswhichcarryexpectationsaboutsweetnessischallengingandmoresoindairysubstitutions.Thefirststudyexploredperceivedsweetnessintensityofdairyanddairy-alternativesamples.Cow’s(semi-skimmed)milk,Lactose-free(semi-skimmed)milkandSoyamilkweretestedbytheUKconsumers,26%oftherespondentspreferredthelactose-freenaturalsweetnesssample(3%sugar)and23%preferredthecow’smilknaturalsweetnesssample(4.8%sugar).Theconsumersdidnotlikethenaturalsweetnessofthesoyasample(2.4%sugar).Whenlactosefreemilkwastasted,positiveemotionaldescriptorsresulted,suchashappy,interested,curious,delighted,crave-for-moreandrefreshed.Thesecondstudyincheesehaddiscoveredthatenergeticandnostalgicemotionswerestronglyassociatedwithperceivedintensityofumamitaste.Calmemotionwaspositivelylinkedwithperceivedsaltiness,creaminessandsmoothnessofthecheese.Ourresultsindicatetheimpactsoffamiliarityonrawmaterials,andaveragesugarandsaltlevelsofthemainstreamproductsonconsumerlinkingandemotions.

Keywords

DairyMilkalternativesSweetnessCheeseSugarreduction

P2_089 SensoryandconsumerresearchonToday’sKitchen®mealstarterkits

XiaorongSu,LauraHayworth,NeseYurttasCargill,USA

Abstract

ThereisagrowingconsumerdemandforIn-storeMealKits.CargilldevelopedavarietyofToday’sKitchen®Starterkitsthatareprotein-packed,ready-to-cookmealoptionsfortheconvenience-seekingshopper.Thepurposeofthissensorystudywastoprovideproductguidanceontheformulation,packagingandcookinginstructions.Therewerethreephasesofthestudy.Thefirstphasewastoevaluatesensoryperformanceofthecookedmeals(SesameGarlicChickenwithRiceNoodles,KoreanBBQBeefwithUdonNoodles,PicodeGalloChickenwithSeasonedRiceandCarneAsadaBeefwithSeasonedRice).70panelistsgavetheirLikingandJust-About-Rightmeasurementonsensoryattributes.Allfourvarietiesperformedwell.ThesecondphasewastoexplorethepotentialpackagingtypesthatresonatebestfortheMealKits.Fourdifferentpackagingtypes(Lidstock,MultivacSaddlePack,DeliTrayandCorrugatedBox)wereevaluatedby65panelists.Lidstocktrayreceivedhigherlikingratingsthanotherthree.ThethirdphasewastoassessAt-Homecookingexperience.26qualifiedpanelistsparticipatedinthecookingtestfollowedbyanexitinterview.EachpanelistreceivedaSesameGarlicChickenStarterKitalongwithoneofthethreeversionsofthecookinginstructions.Thethreeversionswerephotos,iconsandtext.Allthreecookinginstructionswereconcise,understandableandeasytofollow;however,moreparticipantspreferredthephotoversion.CargillsuccessfullylaunchedToday’sKitchen®StarterKits.Eachstarterkitcanbeturnedintolettucewraps,stir-fry,streettacosandothercustomizablepossibilities.Consumerscangetadeliciousmealonthetableinlessthan20minutes.AContentToolKit(Brandelements,photographyandReady-toPostsocialcontent)wasdevelopedforretailerstobuildownmaterialstofittheirmarketingstrategies.Shelfblade,digitalcoupon,sampleeventandshelfvideowerealsoavailabletopromotetheproducts.

Keywords

MealKitsRetailConvenienceAsianandHispanicInspiredFlavor

P2_090 Anovelapproachfordevelopinglow-saltgel-typefoodfortheelderpeoplebyusingJapanesescallop(Patinopectenyessoensis)

YabinNiu1,HuamaoWei2,ChunhongYuan11FacultyofAgriculture,IwateUniversity,Japan.2USAS,IwateUniversity,Japan

Abstract

Currently,agingisamajortrendinsocialdevelopment.Amongtheelderlypopulation,about40%peoplesufferfromvaryingdegreesofeatingdisordersanddependonfoodsthatarespeciallyadaptedtotheirneeds.Withtheincreasingtrendofagingpopulationintheworld,thereisgreatpotentialforthedevelopmentofagedcarefood.Japanesescallop(Patinopectenyessoensis)isoneofthemajormarineproductsmainlyaquaculturedinHokkaidoandTohokuareaofJapan.ItisnotonlyconsumedasSashimi,butalsoprocessedintoboiled-frozenanddriedadductors.Thereweresomeresearchesaboutthethermalgelationofsaltedpastefromscallopadductormusclelikecommercialsurimi-basedproducts.Usuallysurimiismanufacturedbyapplyingaseriesofsimpletechniquesincludewashing,dehydratingandmixingwithflavorings.Inthisstudy,westudiedthegelationofscallopadductormuscleatlowionicstrengthconditionandtriedtodevelopacompletelynewgel-typefoodbyusingemulsifiedsurimi.Theadductormusclewashomogenizedwithdifferentconditionsbychangingwatercontent,saltcontentandblendingspeed.Surimiwasemulsifiedwithfishoilandplantoilsuchasoliveoil.Andthenitwasstuffedintopolyvinylidenechloridecasingtubes(22mmindiameterand70mminlength).Thecookedgelbyboilingwithorwithoutpreheatingat90℃,20minwasevaluatedfortextureprofileanalysis(TPA),gelstrengthassessmentandsensoryevaluation.Thegelstrengthofsurimiafterpreheatingat30℃，60minwasalmost500g.cm,muchhigherthanthesurimiwithoutpreheating.Theadditionofoilwillincreasethegelpropertiesinlowcontentsuchas5-10%.Itisalsofoundthatthefreshnessofscallopaffectthefinalgelproducts.Thepossiblemechanismofgelationwillbefurtherdiscussed.

Keywords

agedcarefoodemulsifiedsurimigel-typefoodscalloptextureprofileanalysis

P2_091 Evaluationoftheeffectsofnewflavourcompositiononmouthfeelinfatproductstoaddressthehealthneedsofconsumers

YuichiroOhmori,KojiAbe,AkiraNakanishi,NatsuHattori,ShogoYoshida,TomonaMatsumoto,YoshikoKurobayashiT.HasegawaCo.,Ltd.,Japan

Abstract

Thegovernmentsandtradeassociationsofvariouscountrieshavebeenworkinginrecentyearstoreducethelevelsofsugar,fat,andsaltinfoodproducts.Inparallel,thehighhealthconsciousnessofconsumershasbeenpromotingthedemandforreduced-fatproductsforuseinlower-caloriefoods.Problematically,theweakenedmouthfeelofreduced-fatproductsmakestheproductslesspalatableandsatisfyingforconsumerscomparedtotheirfull-fatalternatives.Ourgrouphasrespondedbyresearchinganddevelopingmaterialsthatcanbettermeetthehealthrequirementsofconsumerfood.Inarecentinvestigationofthevolatilecomponentsoffats,wefoundauniquearomacompound.Toassesshownewflavourcompositioncontainingthisaromacompoundaffectedthemouthfeelandflavourcharacteristics,wehadourexpertpanelscarryoutasensoryevaluationbythedescriptiveanalysismethodusingmilktea,milkcoffee,biscuits,andcreamstew.Asaresult,theflavourcompositionimprovedthemouthfeelandenhancedtheflavourcharacteristicsthathadbeenweakenedbythereducedamountsoffatandoilusedintheproductstested.Theseresultssuggestthattheuseofthisflavourcompositiontoreinforcetheweakenedflavourcharacteristicsandenhancethemouthfeeloflow-fatproductswillenablethedevelopmentofprocessedfoodsthatbettermeetthehealthneedsofconsumers.Theyalsosuggestthatthisflavourcompositionimprovestheflavourandmouthfeeloffoodsandbeveragescontainingfatandcancontributetothedevelopmentoffoodproductsbeneficialtoconsumer’shealth.

Keywords

aromacompoundsdescriptiveanalysisflavourfat-reducedfoodssensory

P2_092 Theeffectsofvirtualrealityonconsumerdiscriminabilityofcosmeticproducts

RafaelBarroso,FabianaSantos,ThiagoSilvaL'OréalResearchandInnovation,Brazil

Abstract

Contextualenvironmentinformationcanplayabigroleinthewayconsumersevaluateandperceiveaproduct.ImmersivetechnologiessuchasVirtualreality(VR)hasbeengainingrelevancerecentlybecauseitenablesconsumerstoexperienceproductsinamorerealisticway.Inaddition,virtualrealitymighthelpconsumernotonlytoengagemorewiththeexperiencebutalsotoimprovetheirdiscriminabilityskillsforproductperformanceevaluationtestsbycreatingthefeelingthateverythingisrealandreinforcedbycontextualization.Inthiscontext,thepresentstudyaimstocheckifcontextualenvironmentinformationthroughimmersivetechnologiessuchasvirtualrealitycanimpactconsumers’sensoryperception,emotionsanddiscriminativeabilityoffacesuncarefragrancescomparedtotraditionalevaluationsandinterviews.Around50consumersassessed6blindedfacesuncarefragrancesinasequentialmonadicwayfollowingacompleteblockdesignthroughthe3differentenvironmentssuchasCLT(nonVR),Morningroutine(withVR)&Beachmoment(withVR)using:

ValidatedScentMovequestionnaire(Porcherotetal.,2016)with9emotionevokedbyfragrances;Open-endedquestionabouttheiroverallfragrances’perception;CATAsensory&attitudinalitemsforfragrancecharacterization;

WiththispilotstudyusingVR,itwaspossibletobetterengageconsumersandpanelistsonadifferentsensoryexperienceinordertoimprovetheircosmeticdiscriminabilityproductbyanevokedcontext.Forfuturestudiesitwillbeimportanttominimizethepossiblebiasthroughtheimmersionprocess.

Keywords

Sensory&consumerevaluationVirtualReality(VR)CosmeticproductsDiscriminability

P2_093 Rapidconsumer-drivenflavordevelopmentusingartificialintelligenceinacontextenvironment

RahulSivagaminathan,MarkYates,MargaretHinds,NatalieTaake,YongXuGivaudanFlavours,USA

Abstract

ArtificialIntelligencecombinedwithcrowdsourcingarepowerfulemergenttoolsforsolvingcomplexproblemsacrossdiverseindustries.Thisstudyillustratesauniqueapproachforusingcrowdsourcingcombinedwithartificialintelligencetofacilitaterapid,consumer-drivenflavordevelopmentinacontextenvironment.

Newly-developedtechnologyconsistingoftheVirtualAromaSynthesizer(VASTM)togeneratearomasandanartificialintelligencebasedalgorithm,AdvancedToolsofModeling(ATOMTM)[GivaudanCorporation]wasusedforthisstudy.ABayesianDoptimaldesignoffive-componentMargaritaflavornoteswasdevelopedtocollectconsumerpreferencedataforflavorcreation.Datawerecollectedatabar(Cincinnati)whereinterestedbarpatronsvoluntarilyparticipated.Respondents(>120)smeltandrated(on5-pointHedonicscales)MargaritaFlavorswithdifferentprofiles.EachpanelistevaluatedeightdesignMargaritaaromasplustwoadditionalcustomMargaritaaromasgeneratedbyreal-timeapplicationofadynamicmodellingalgorithmwithstepwiseregression.

AfterevaluatingacceptabilityoftheMargaritaaromaprofiles,eachrespondentwaspresentedwithascreen-shotofreal-timepersonalizedresults.Theseresultsincludedpersonalizedrecommendedmarketproducts(Margaritadrinks)andkeypositiveandnegativedriversforpreference.Datawereanalyzedfortheoverallpopulationaswellasfortargetdemographics.ResultsindicatedthatsmokeytequilawasacharacteristicthatsharplyseparatedMargaritaheavy-usersfromlight-users.PreferencesfordifferentMargaritaprofileswerealsoinfluencedbyotherconsumerdemographicssuchasageandgender.

ThisstudydemonstratedthatArtificialIntelligencecombinedwithcrowdsourcingcanfacilitaterapidcollectionofreliableconsumerpreferencedatafromun-recruitedpanelistsinarelevantenvironmentandmindset.Italsoenabledreal-timedevelopmentofconsumer-preferredMargaritaflavorprofilesandrecommendationsofpersonalizedMargaritaflavorstorespondents.

Keywords

BigdataArtificialIntelligenceCrowdSourceDynamicmodellingstatisticalmodelling

P2_094 Sociallisteningisnowtalkingtous.areyoulistening?acaseonbeerandfab´sinBrazil

SebastianSilva1,CarmenSantillan1,DamianSuarez21Givaudan,Mexico.2MegaResearch,Argentina

Abstract

Asresearchers,wearesupposedtolistentopeopleandspotinsights.Butifwedon’tpayattentiontotheplacewheretheyexpresstheirthoughtsandfeelings:thatistosay,SocialMediaNetworks,wewillbemissingthe“core”ofthegame.MentionsonSocialMediaarerealexpressionsfortoday´sConsumerhabitsandbehaviors,butatthesametimegivewaytofutureinsight.Ifwell-analyzed,“Socialmentions”areanendlesssourceofspontaneousinformationandmaycomplementorreplacetraditionalmethodologies.Therearetwoimportanttermstobeconsidered,“Thick”and“Big”dataandbothactuallysharethesameprocedures:mentionsonsocialmediaaredetectedthroughspecifickeywordswithacommonoriginwhichmightbeabrand,acategoryoratopic.Also,theyhavedifferencethatliesintheirfocus:Thickdataexploresandclassifiesinsteadofconfirmingandquantifying(Bigdata).ThisThickDatacaseweconductedisasegmentationofbeerandFAB´sconsumptionoccasionsinBrazil.Weknewthat33%ofthespontaneousmentionsaboutalcoholicdrinksonsocialmediareferredtoconsumptionoccasions.ThesepeopleexpressandmentionspontaneouslyandinanunstructuredwaywhattheyaredrinkingXorTfrombrandAorZwithNfriends,inaplaceorspecificmoment,withfoodordrinksasabenefitordrivertogetherwithareasonorparticularemotion.ThenumberofoccasionsocialmentionsisevengreaterinCentennialsandMillennials.So,wecraftedoutaqualitativeandquantitativeexplorationonTwitter,FacebookandInstagramtoknowbeerandFAB´sconsumptionoccasionsinBrazil.Thiscountrywasalsoanexcellentandchallengingchoicetocarryonthisprojectduetoitsheterogeneousregions,cultures,geographicareas,varietyofbrands,slangandconversationstyles.

Keywords

SocialListeningBigDataDigitalBeerBrazil

P2_095 Potentialoforiginaldevelopedwebquestionnairesystemforvegetablepreference

TatsuKobayakawa1,YukoNagai2,TaroTaguchi2,YukoKino2,HiroyukiOgino2,NaomiGotow31NationalInstituteofAdvancedIndustrialScienceandTechnology(AIST),Japan.2KagomeCo.,Ltd.,Japan.3NationalInstituteofAdvancedIndustrialScienceandTechnology(AIST),Japan

Abstract

Recently,marketingresearchusingWebCGIsystembecomeswidespread.Thissurveysystemhasadvantage,suchaseasydatacollectionfrombroadareas,thatwasdifficultinconventionalmarketsurveymethod.Whenacademicpersonswanttoaccesssuchsystem,theywouldaccess“googleform”.Thissystem,however,toosimpleandnotenoughformorecomplicatedWebsurveyingsystem,forexamplebranchingbysomecondition,orexpressingvisualanalogscaleonbrowser.Andwhentheyaskspecializecompany,itwilltakehighcostandmuchtimeforadjustingtotheirneeds.Inthisstudy,therefore,wedevelopedoriginalwebsystemforinvestigationsensorypreferenceforvegetableinJapanesepopulation,usingASP.NETandIIS(internetinformationservices).First,weselected103commonlyfoundvegetablesinJapanesemarket.Participantspickedupvegetablestheypreviouslyateinthefirststep.Inorderforparticipantstoanswereasily,vegetablenameswereshownforeachcategorysuchasleaf,root,orfruit.Andcategoriesweredisplayedinrandomorder,byeachperson.Andtheyselectedvegetableswhichtheylikedordislikedseparatelyandevaluatetotalliking/dislikingdegreeusingvisualanalogscale.Andnext,theychosethefollowingsensoryfactors,sweet,sour,salty,bitter,umami,orthonasalaroma,retronasalaroma,foodtexture,aftertaste,hotness,astringency,appearanceandhassleofcooking.Pluralfactorswereallowedtobeselected.Weaskedmanpowersupplyforaboutonethousandparticipants,andthecostwas$6000.Inthissystem,vegetablenamesandcategorieswerewritteninExcelfilemadebyinvestigator.AndCGIprogramreadthisfilebeforeexecutingwebsystem.Thissystemcouldalsobeusedforinvestigatingrelationshipbetweenpreferenceanditscauseforotherfoodcategories,justbymodificationofthisfile.

Keywords

webquestionnairesystemvegetablelikingsensoryfactors

P2_096 Useofatextminingtoolandprojectivemappingtocreatesensorylexiconandprofileofmonovarietalapplejuices

ThaisMendesdaSilva1,2,CristianaPeano1,NicoleRobertaGiuggioli11UniversityofTurin,Italy.2Satasrl,Italy

Abstract

IncreasingofcompetitivenessonjuiceinternationalisedmarketimposesEuropeanproducerstodevelopstrategiestodifferentiatetheirproducts.Concerningapplejuicemarket,useofregionalmonovarietalcultivarsareavaluablewaytocreateauniqueprofilelinkedtoaspecificarea,thusclaimingqualityattributesandpromotingemotionalmeaningamongconsumers.Inliterature,manyauthorshavedevelopedacomprehensivelexiconfordescribingsensoryattributesofapplejuices,althoughthisinformationhasnotbeenyetexploitedforfurtherproductcharacterization.Thus,thepurposewastocreatespecificsensoryprofilesbyevaluatingmonovarietalapplejuicesfromnorth-eastofItalyusingProjectivemappingcombinedtoUltraflashProfile.AlistofdescriptorsdevelopedwithatextminingprocessusingRsoftwarefrommostrelevantjuicesensoryanalysisliteraturedatawasprovidedtosemi-trainedassessors.Datawasalsocomparedtocolorimetricandphysico-chemicalanalysis.Byapplyingapre-treatmentofdata,itwaspossibletocreateanextensivesensorylistfromtextminingprocess,includingoff-notesderivedfrommicrobiologicalandtechnologicalissuesonjuiceproduction.Productionofasensorylisthelpedassessorstodevelopamoredetaileddescriptionofapplejuices,leadingtoabetterlinkagetostartingcultivar.Jonagoldjuicewasconsideredthesweetestproductwithapleasantpear-likearoma,whileRubinettejuicewasthesourestwithstrongherbaceousnote.

Keywords

ApplejuiceProjectivemappingtextminingsensoryanalysismono-varietal

P2_097 Thepossibilitiesofutilizingfacialexpressionanalysisinsensoryevaluationandconsumerresearch

UlriikkaSavela-Huovinen1,AuliToom1,LailaSeppä1,AnttiKnaapila1,HanniMuukkonen21UniversityofHelsinki,Finland.2UniversityofOulu,Finland

Abstract

Inthefoodsensoryevaluation,digitaltechnologiesandpracticesshouldbedevelopedfurtherinlinewiththeneedsidentifiedinthefield.Facialexpressionmethodisbasedondiscreteemotiontheoryandfocusesonanalyzingbasicemotionsthatareuniversallyrecognized(i.e.anger,disgust,fear,happiness,sadness,andsurprise).Traditionalevaluationreliesonself-reportedresponsestofoodstimulitoassessspecificproductattributesandacceptability.Recentstudieshavedemonstratedthatemotionsareconnectedtofoodstimuliandfacialchangesarerelatedtoemotions.Couldfacialexpressionrecognitionsoftwaresupplement,orevenreplacetraditionalmethods?Thisstudyexaminedsensoryassessors’facialreactionselicitedbythearomaoffoodandchemicalsamples.Theobjectivewastogainunderstandingofhowfacialreactionscouldbenefitinunderstandingtheworkpracticesofsensoryassessors.Theaimwastoanswerthefollowingquestions:1.Howisitpossibletoutilizethefacialexpressionanalysisinsensoryevaluationwork?2.Whatadditionalnewcompetenciesarerequiredinsensoryevaluationwhenusingfacialexpressionanalysisaccordingtoassessors?Altogethertwenty-fourassessorsfromFinnishfoodcompaniesanduniversitieswereinterviewedbyusingsemi-structuralthematicinterviewstomapdevelopmentintentionsfromfacialexpressionrecognitiondataaswellastoexplicateestablishedcompetencies.Theassessorsfirstevaluatedthearomaofsamples(4-6items)byratingthesamplesforpleasantness,intensityandfamiliarityonvisualanalogueintervalscales.Theevaluationwasvideorecordedandcharacterizedbythefacialexpressionsoftware(Facereader).Theassessorswereinterviewedastheybecameacquaintedwiththeanalysisdatafromthefacialexpressionsoftware.Thequalitativefindingscontributetotheexplanationofhowtheassessorsdescribedandexaminedthetraditionalquestionnairesandfacialexpressionspecificpropertiestogetherandseparatelyandrevealedtheirpotentialadvantagesanddisadvantages.

Keywords

sensoryevaluationdigitalizationfacialexpressionemotionspractices

P2_098 Perceptionofmaltinessinselecteddairyfoodmatrices

BarbaraGuggenbühl,EdithBeutler,MartinAnderegg,PascalFuchsmann,YiHélèneMengAgroscope,Switzerland

Abstract

Swisscheeseproducersoftendescribetheflavornoteoriginatingfromcombinationsof3-methylbutanaland3-methylbutanolas‘malty’.Thesetwocompoundscanbeformedbyspecificbacterialstrainsduringcheeseripening.Sincethisflavorisconsideredasnegativebybothproducersandconsumers,itisimportanttobeabletodefinetheminimumconcentrationsofthesemetabolitesatwhichmaltinesscanbeperceived.Thisstudyaimedtodetermineadetectionthresholdformaltyflavormetabolitesinrealdairyfoodmatrices.Fullfatmilkandmilkenrichedtomimicthefatcontentasemi-hardcheesewerespikedwitheither3-methylbutanal,3-methylbutanolandacombinationofthesecompoundswastested.Bacteriastrainsknowntoformdifferentamountsof3-methylbutanaland3-methylbutanolwereaddedtoRaclettecheeseswhichthenwereripenedfor100days.Detectionthresholdformaltinesswasdeterminedwithatrainedpanel(n=12)usingpairedcomparisontests.SampleswerealsoanalyzedbyGC-MS-olfactometrytodeterminetheconcentrationandadetectionthresholdbysniffingoftheabovementionedcompoundssimultaneously.Asexpected,thresholdconcentrationsformaltinessperceptionvarieddependingonthefoodmatrix.Forbothtestedcompoundsthelowestconcentrationlevelwasfoundbythesniffingmethod,followedbythefluidmilksystems.Theconcentrationvaluesdeterminedforcheesearetentative,sincetheconcentrationstepsof3-methylbutanaland3-methylbutanolbetweenthecheesesamplescouldnotbefullycontrolled.Theresultsalsosuggestthattheperceivedqualityofmaltinesschangesdependingontherelativeconcentrationsofthetwochemicalcompounds.Furtherstudiesareneededtogaindetailedinsighthowinteractionsbetweenfoodingredientsandbacteriainfluencethemaltynote.

Keywords

Cheeseflavourmaltinesscheeseflavour

P2_099 Effectofpreviousintakeexperienceondevelopmentofidealsensoryrepresentationofcoffeeandorangejuice

Cho-LongLee,Jae-HeeHongSeoulNationalUniversity,Korea,Republicof

Abstract

Idealrepresentationcanbeexplainedasasensoryprofileexpectedforanidealproduct.Intakeexperienceshelpacquireperceptionofsensoryattributesthathadnotbeennoticedatthefirstencounter.Thereforeitishypothesizedthatintakeexperiencesinfluenceformationofidealrepresentationbyfacilitatingacquiredperceptionofsensoryattributes.Thisstudywasconductedtoinvestigatewhetherpreviousintakeexperienceinfluencetheconstructionofidealsensoryrepresentationusingcoffeeandorangejuiceasstimuli.Eightsamplesofcoldbrewcoffee(CC)andorangejuice(OJ)wereselectedrespectively.Subjectswererecruitedaccordingtotheirintakefrequency:thegroupswithhighintakefrequencyofCC(≥7times/week;HCC,n=69)andOJ(≥twice/month;HOJ,n=80),andthegroupswithlowintakefrequencyofCC(≤once/week;LCC,n=83),andOJ(≤once/month,LOJ,n=72).IdealsensoryrepresentationsofCCandOJwereobtainedusingIPM(idealprofilingmethod).IdealrepresentationofCCbyLCCwascharacterizedbyavoidanceofbitterness,andburntandstrongflavor.SimilaridealrepresentationwassharedbyindividualLCCsubjects.IdealrepresentationbyHCCconsistedofcaramel,sweet,nutty,androastedflavors,andlessinfluencedbybitterness,burntandstrongflavors.LessconsensusonidealrepresentationwasfoundinHCC.IdealrepresentationsofOJdidnotdifferbetweenHOJandLOJ,constitutingoffreshorangeflavorandsweetness,andavoidanceofpuckering,thickness,andbitterness.HoweveridealrepresentationbyHOJwaslessinfluencedbysweetness.IntakefrequencyhadstrongerinfluenceonCCwhichhasbeenconsumedlaterintheirlifecyclethanOJwhichhasbeenconsumedsincechildhood.

Keywords

idealprofilingsensoryrepresentationidealdevelopmentoflikingpreviousintakeexperience

P2_100 Emotionalfeelingstowardsforeignproducts:ananalysisofconsumeraffinity.

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

Abstract

Emotionsremainanunder-researchedarea,despiteplayingasignificantroleinconsumerbehaviour.Manystudiesinvolvingconsumeremotionshavefocusedonconsumers’emotionalresponsestoadvertisingandthemediatingroleofemotionsonconsumersatisfaction.However,thereisalackofstudiesthatanalysetheroleofemotionsintheconsumptionofforeignproducts.Inparticular,fewauthorshavedelvedintotheeffectofemotionalfeelingsintheformofconsumeraffinity.Consequently,themainobjectiveofthisresearchistoanalysetheconceptof‘consumeraffinity’anditsinfluenceontheacquisitionofforeign-madeproducts.Thisresearchprovidesanintegratedreviewoftheconsumeraffinityliteraturetodiscoverthetheoreticalfoundationsandkeythemesunderlyingthisfieldbycombiningthecomplementaryapproachesofconceptualization,bibliometricanalysis,andinterrelationshipswithotherconstructs(inter-variableapproach).Morespecifically,thisstudyprovidesinsightsintotheantecedentsandconsequencesofconsumeraffinityintermsofconsumers’decision-making.Inaddition,thisresearchincludesconsumeraffinityasapossiblemitigatingvariableofthereluctancetobuy,or‘anti-consumption’,toshowtheimportanceofthisphenomenonintheconstructionofconsumerbehaviour.Thispaperprovidesaseriesofresearchpropositionsandlines,whichconceptuallyguidefutureresearchonconsumeraffinity.

Keywords

Anti-consumptionConsumeraffinityEmotionsForeignproducts

P2_101 Dosestressimpactthesweetnessperceptionofsweeteners?

HyungChang1,DenisePohlhaus1,KylePalmer2,MariahStewart21GSKConsumerHealthcare,USA.2OpertechBio,Inc,USA

Abstract

Tasteperceptioncanberegardedasconsistingoftwoseparableprocesses—tastequalityandhedonics.TastequalityisafunctionofsensoryinputthroughreceptorsexpressedontypeIIcellsofthetastebudandcanbeobjectivelymeasuredinhumansbydiscriminationassays.Tastehedonicsgenerallyisregardedassubjective,butphysiologicandemotionalcorrelatesofhedonicscanbeassessedthroughbiometricmeasures.Resultssuggestedthatmildenvironmentalstresscanimpacttasteresponses.Itisnotclearwhetherstressimpactstastequalityorthesubject’shedonicresponsetothetastedstimuli.Wesoughttoexamineandclarifytheimpactofmildenvironmentalstressontaste,particularlyfocusingonindividuals’abilitiestodetectbittertastesofNon-NutritiveSweeteners(NNS).Tothisend,weusedtheTaStation®,anautomatedgame-likesystemforrapidmeasurementoftastediscrimination,andiMotionsbiometricanalysisofFacialExpression,EyeTrackingandGalvanicSkinResponse.Eightadultsubjectswereparticipatedinthediscriminationassessmentandthesubjectswerebiometricallymonitoredwhileperformingatastediscriminationtorecorddetectiontastesofsucrose,acesulfamepotassium(ACEK),aspartame(ASP),rebaudiosideA(REBA)andsucralose(SCRL).Inacontroltest,bitternessandfacialactionunitsassociatedwithnegativeemotionwereindicatedmostoftenonhighconcentrationsofACEKandREBA.Inanexperimentalcondition,amildenvironmentalstressor—arandomlypresented(unpredictable)noxiousbuzzingsoundandatime-outinthecourseofthegame—wasintroduced.Thestressorincreasedoverallerrorsinthediscriminationtask.TheeffectofthestressorresultedinincreasedbitterperceptionanddecreasedsweetperceptionofNNS.Individualdifferencesofdetectingbitternesswereobserved.

Keywords

SweetnessPerceptionBitternessPerceptionStressSweeteners

P2_102 SoundsSalty;designedsoundtracksaffectthetasteperceptionofbread

JohanSwahn,AsgeirNilsen,ÅsaÖströmÖrebroUniversity,Sweden

Abstract

Inrecentyearsinterestinthemultisensoryexperiencehasgrownwithinfoodandtasteresearch,andlatelytheattentionconcerningcrossmodalcorrespondenceandsoundandtasteperceptionhasemerged(Spence2015).Previousresearchsuggestsitispossibletousesoundtracksdesignedspecificallytoprovokeenhancedperceptionofbasictasteattributes.Therefore,theaimofthepresentresearchwastoverifywhetheradesignedbasictastesoundtrackcouldaffectlikingandperceptionofbasictastesinbread(sourdough)foragroupofconsumers(n=675).WeadoptedthesoundtracksreportedbyWangetal.(2015)whichweredesignedbyJ.DengandH.Sunfortheirmasterthesis(2015).Weconductedaconsumertestwereconsumerswhereaskedtolistentosoundtrackswhiletastingbreadandevaluatethesensoryperception.Weinvestigatedhowsweet,bitterandacidicmusicaffectsthetasteperceptionofthebreadforliking(1-7)andJust-About-Right(JAR).Astastestimuliweusedtwosamplesofbreadwithtwodifferentlevelsofsaltintensity(pTheresultsreveal,thatthesaltysoundtrackfoundhigherliking(pFromapracticalperspective,thisstudyindicatesthatdesignedsoundtracksforbasictastesmighthelptoenhancetheperceptionoftasteandlikingofbread.Moreover,fromamorehealthperspectivethesaltlevelinbreadcouldbeloweredandthentheperceptionofsaltinesscouldbecompensatedbyusingadesignedsoundtrack.

Keywords

perceptionsoundsalt

P2_103 Crossmodaleffectsofaromaonsweetnessperceptioninbeverages.

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

Abstract

Consumptionofsugar-richbeveragesisconsideredahealthriskfactor.Toproducebeverageswithlowersugarcontentwhilemaintainingahighlevelofperceivedsweetness,othersweetnessenhancingtoolsareneeded.Besidesnon-nutritivesweeteners,crossmodalinteractionscouldpotentiallybeusedtoincreasesweetnessperceptionofsugar-reducedbeverages.Ithasearlierbeenshownthataromascanenhancesweetnessperceptionthroughcrossmodalinteractions.Theaimwastoinvestigatedifferentaromas’abilitytoincreaseperceivedsweetnessinbothfruitdrinksandaqueoussolutions.Thearomasinvestigatedwerepomegranate,vanilla,banana,honey,raspberry,andelderflower.Thiswasinvestigatedusingbothsensorydescriptiveanalysesandconsumerstudies(n=126-241).Pomegranatearomahadasignificantpositiveeffectonperceivedsweetnessintheconsumerstudiesaswellasinoneofthedescriptivestudieswherepomegranatearomawasincluded.Vanillaaromahadasignificantpositiveeffectonsweetnessinboththeconsumerstudiesaswellasthedescriptiveanalyseswherevanillaaromawasincluded.Generally,thesweetnessenhancingeffectofthearomaswasfoundtovary.Thesestudiesindicatethataromacaninfluenceperceivedsweetness,andthuscouldplayakeyroleintheuseofcrossmodalinteractionstoformulatesugar-reducedbeverageswithhighsweetnessperception.Inthepresentation,adiscussiononaromaseffectindifferentmatricesaswellasdifferencesbetweendescriptiveanalysesandconsumerstudieswillbeincluded.

Keywords

AromaSweetnessperceptionPomegranatearomaVanillaaroma

P2_104 Nopal(Opuntiaficus-indica)asanontraditionalproductforBrazilianfoodculture:effectofculturalbackgroundandnutritionalinformationonconsumermotivationsandtasteexpectations

JulianaAlbuquerque1,JailaneAquino2,MargaridaAngélicaVasconcelos3,HéctorBernardoEscalona-Buendía41UniversidadAutónomaMetropolitana,Mexico.2UniversidadeFederaldaParaíba,Brazil.3UniversidadeFederaldePernambuco,Brazil.4UniversidadAutónomaMetropolitana,Brazil

Abstract

Nopal(Opuntiaficus-indica)isawidelyconsumedvegetableinsomecountriessuchasMexico;however,inBrazil,itisconsideredanontraditionalfooddespiteitsextensivecultivation,whichsignificantlyreducesitssensorialappealbyconsumers.LittleisknownabouttheunderlyingsensoryperceptionsandhowthenutritionalpropertiesofthisfoodcancontributetoitsacceptanceforBrazilianconsumers.Thepresentstudyevaluatedthesensorialperceptionsofanopaljuiceamongpotentialconsumersofthenorth(n=100)andthesouthern(n=100)ofBrazil.CATAtestwasperformedbeforeandaftertastingofthejuice,aswellastheconsumer'swillingnesstotaketheproductagain.Beforethetasting,theparticipantsevaluatedtheproductfromaculturalpointofviewandconsideredtheirindividualexperiences.Duringthetasting,theparticipantshadtheopportunitytoanalyzetheproduct'slabel;therefore,theyconsideredbothnutritionalandsensorialaspectsforevaluationafterthetasting.Itwasobservedthatbeliefsregardingnopalsignificantlyreducedtheiracceptance.Forexample,nopaljuicehaslessacceptanceamongnorthernconsumers,andthisisduetothefactthatnopalismostlyassociatedwithanimalfeedinginthisregionofthecountry.Althoughthesepre-consumptionbeliefshaveresultedinsomeinfluenceonsensoryperceptionaftertasting,thenutritionalpropertiesofthejuicehavedeterminedtheconsumptionexperience.Thisreferstothegrowingconsumersearchforhealthyfoods.Mostparticipantsassociatedthetasteofthisnontraditionalfoodwithothertraditionalvegetablejuices,whichmakesthemrememberpleasurableexperiencesand,consequently,optimizestheacceptanceofnewfoods.Therefore,althoughnopalisnotdirectlyinsertedinBrazilianfoodculture,thepopulation,especiallyinthesouthofBrazil,iswillingtoacceptitmainlybecauseofitsnutritionalpropertiesanditsassociationwithflavorstowhichtheyarealreadyfamiliar.

Keywords

CactusCheckallthatapplyConsumerperceptionNontraditionalfood

P2_105 Understandingthetrendbetweentrainedpanelandconsumerperceptionofsweetness

LayoJegede,LakendraShepard,SharonBenderIngredionIncorporated,USA

Abstract

SweetenerConcentrationResponse(CR)curvesshowhowthesweettasteintensityofasweetenerchangeswithincreasingconcentration.CRcurvesareusedasguidancetoidentifytheamountofasweetenerneededtodeliveratargetedsweetnesslevel/intensity.Thecurvesgeneratedcanbelinear,asistypicalofnutritivesweeteners,ornon-linear,asistypicalofhighpotencysweeteners(HPS).Thedataforsuchcurvesistypicallygeneratedbytrainedpanelsthatassesstheintensityofasweetener,atagivenconcentration,againstasetofstandardreferences.To-date,thereisnotaclearlinkbetweenCRdataandwhatconsumersperceive.Understandinghowthesedatacomparetoconsumers’perceptionswillallowproductdeveloperstobetterformulateproductsforconsumers.ThiswillbedonebyfirstselectingasetofconcentrationsofeachofRebAandsucrosethatspantheirindividualCRcurvesandthenassessingeachinwater,bufferandunflavoredicedteabybothconsumersandatrainedpanel.Perceptionsofsweetnessintensitiesbybothgroupswillbestudied;andconsumerswillbeaskedadditionallikingandJARquestions.ThisresearchdesignwillenabletheIngredionteamtolinktheCRresultsofatrainedpaneltothatofconsumersforsucroseandsteviainaqueoussystems.

Keywords

SweetnessConsumerDescriptivePanelconcentrationresponse

P2_106 Hydrolysisofstarch-basedsemi-solidfoodsbysaliva–canthisbeperceivedin-mouth?

MadhuSharma,JoanaPico,MarioM.Martinez,LisaDuizerUniversityofGuelph,Canada

Abstract

Eatingfoodisadynamicexperience.Duringchewing,andwiththeadditionofsaliva,bothmicro-andmacro-structuralchangesoccurtothebolus.Inasemi-solidfoodmatrix,changesincludeareductioninperceivedthickness.Itishypothesizedthathydrolysisofthestarchbysalivaryα-amylasecontributestothisreduction.Thefocusofthecurrentresearchistoexaminetherelationsbetweentheamountofthereducingsugarsproducedduringhydrolysisandchangesinperceivedviscosityofasemi-solidfoodmatrix.Pureedcarrotmatrices,preparedwith0%,0.4%and0.8%(w/w)addedwaxymaize,wereassessedusingsensoryandinstrumentalmeasures.ProgressiveProfilingwasconducted(n=11)toinvestigatethechangesinoralthickness.Theconcentrationofreducingsugarsproducedduringhydrolysisweredeterminedbymixingpureeswithfreshsalivafor7sand21s.Steadyflowandviscoelasticpropertiesofproductswerealsomeasured.Sensoryresultsindicatedadecreaseinoralthicknessforallsampleswithanincreaseinoralresidencetime.Atswallowing,perceivedthicknessofthestarchsampleswashigherthanthecontrol.Foraddedstarchsamples,reducingsugarconcentrationplateauedat7s.At21s,thehighstarchsampleshowedalargerreductioninreducingsugarconcentrationthanthelowstarchsample.Forallsamples,viscoelasticmodulidecreasedduetothedilutionofthesampleandtherewasnoadditionaleffectofsalivaincorporation.Salivaryα-amylaseactivityremainedconstantandwasnotaffectedbystarchortimeofprocessing.Resultssuggestthatchangestoviscositymayberelatedtothedilutioneffectofsalivaorduetoothersalivarycompoundssuchasmucin.Theseresultsindicatethat,inasemi-solidfood,wherethetexturehasbeenmodifiedandrequiresminimaloralprocessingtime,sensoryflowperceptioncannotbepredictedbasedoncompositionalandrheologicalchangesinbolusproperties.

Keywords

ProgressiveProfilingStarchhydrolysisRheologyAmylaseactivitySemi-solidfoods

P2_107 Impactofpresentationonliking,acceptanceandsensoryprofilingofseaurchingonadsfromtheNorthAtlanticcoastofPortugal

LuísF.Baião1,2,CéliaRocha3,4,5,RuiCostaLima3,LuísaM.P.Valente1,2,LuísM.Cunha4,51ICBAS,UniversityofPorto,Portugal.2CIIMAR,UniversityofPorto,Portugal.3SenseTestLda,Portugal.4FacultyofSciences,UniversityofPorto,Portugal.5GreenUPorto,UniversityofPorto,Portugal

Abstract

Seaurchingonadsarereceivingincreasingattentionfortheirexclusivesensorialattributes.However,thesensoryprofileofthishighlydemandedgourmetproductisnotwelldescribedyetandmayhelpenhancinggonadsmarketabilityandacceptability.Themaingoalofthisstudywastobuildasensoryprofileofseaurchin(Paracentrotuslividus)gonads,toevaluatedifferencesbetweensexandharvestlocation,aswellastheimpactofpresentationonconsumersacceptanceandprofiling.Sixtyuntrainedpanellists(regularconsumersofseafood)wereaskedtoevaluateeightsamplesofrawseaurchingonads,dividedbysex,harvestlocationandpresentation(overawhiteplateorintheshell).Thepanellistsevaluatedoveralllikingandacceptance(FoodActionScale),followedbyaCheck-All-That-Apply(CATA)ballotwithalistof36sensoryattributes,previouslyselectedanddividedintofourdimensions:appearance(8),odour(8),texture(7)andtaste(13),launchedinCompusense.Fromathree‑wayANOVA,nosignificanteffectofsex,harvestlocationandpresentationwasidentifiedforbothlikingandacceptance,althoughasignificantinteractionbetweenpresentationandsexwasidentified:presentationinshellfavouredfemalegonadsandundervaluedmalegonads.Sensoryprofilingclearlyseparatesgonadsaccordingtosex,withfemalesbeingmore“appealing”thanmalesthatpresenteda“milkywhitefluid”,consistentwithotherstudies(Baiãoetal.,2018);gonadswerealsoseparatedaccordingtothepresentationmethod,withthoseonaplatebeingmore“sweet”andthoseinshellpresentingmore“tropical”odourandtaste.Resultsdemonstratethatdespitethelackofdifferencesinoveralllikingandacceptance,consumersidentifydifferencesinthesensoryprofileofmaleandfemalegonads.Moreover,theuseofamoregourmet-likepresentationinshellalsoimpactsonthesensoryprofilingandenhancesthesomehownegativeappearanceofmalegonads.Acknowledgments:PhDGrant(PD/BDE/129043/2017-FCT)ProjectINNOVMAR(NORTE-01-0145-FEDER-000035)

Keywords

CATAFoodActionScaleSeacaviarSensoryqualitySensoryprofiling

P2_109 Chemicalormechanicalpalatalcleansers?Tryboth!

MariaLauraCorollaro,IvanoCaprioliPerfettiVanMelleS.p.A.,Italy

Abstract

Asproceedingofapreviousstudyontheeffectivenessofdifferentpalatalcleansersonthecarryovereffectofmintyconfectioneryproducts1,thisstudywasimplementedtounderstandiftheeffectofcombinedpalatalcleanserscouldimprovethecleansingefficacy.Trainedsensorypanellistsexperiencedinchewinggumanalysis,chewedforthreeminutesthehighcoolingintensitychewinggumusedinthepreviousstudy.Afterspitting,theywereinvitedtorest(control),oralternativelytouseaspecificcombinationofpalatalcleansers:breadstick+sunflowerseedoil;breadstick+wholemilk;breadstick+oil+stillwater;breadstick+milk+water.Theymeasuredtheintensityofresidualsensations(overallcooling,mintyaroma,sweetness)for15minutes.Thechewinggumreferencewasalwaysthesame(evenifpresentedinblindcondition),whilepalatalcleansercombinationswererandomizedfollowingacompletebalanceddesign.Ingeneral,seedoilappearstobemoreeffectivethenwholemilk.Theuseofwaterafteroilormilkseemstobecounterproductiveonthereductionofoverallcoolingandmintyaromasensations,probablybecauseofthelipophilicnatureofmentholandcoolingagents.Thehydro-solublenatureofbothbulkandintensivesweeteners,instead,makestheaddictionofwaterincreasetheefficacyofbothcombinationsofpalatalcleansersonsweetnessperception.Thecomparisonwiththeresultsfromthefirststudyshowsthatmintyaromaandsweetnesscanbesubstantiallyreducedwhenoilormilkareassociatedtobreadstick.Inthecaseofoverallcooling,thecombinationofpalatalcleansersdoesnotshowanincreasedefficacy.Therefore,thissecondstudyconfirms,atleastpartially,thatacombinationofmechanicalandchemicalpalatalcleansersmaybemoreeffectivetoresettheoralenvironment.

1. Pannitterietal.,Effectivenessofseveralpalatalcleanersoncarryovereffectofmintychewinggums,Eurosense2018

Keywords

DiscreteTimeIntensityCarry-overConfectioneryCoolingSweetness

P2_110 Discriminationofdogpalatantsolutionsusinghumanolfactoryreceptorsplatform

MarionGuilloux1,EmilieLeClerc1,LaurenceCallejon1,IsabelleGuiller1,MagaliPhilippeau2,YannickQuesnel21DianaPetFood,France.2ChemCom,Belgium

Abstract

Foodchoiceisguidedbyvariousfactorsincludingsenses,physiologicalandemotionalstates.Dogshaveaveryaccurateolfactionsystemwhichgreatlyinfluencesfoodselectionandintake.Forpalatabilityexperts,itiscrucialtohavepreciseandaccurateanalysismethods,basedontheolfactionphysiologyandmechanisms,allowinglinkingtheolfactoryprofileofapetfoodproductwithitspalatabilityperformanceindogs.Somearomaanalysismethodologiesenablethedetectionofmostofthevolatilecompoundspresentinproducts.However,theydonotallowdeterminingwhichmoleculesareactuallyperceivedbythedogandhowtheyimpacttheirpreferences.Thisinnovativestudyaimstoevaluatetheinterestofusingolfactoryreceptors,assensors,inthecharacterizationanddiscriminationofdogpalatantsolutions,incomparisonwithdogandhumansensoryanalyses.Thepalatabilityleveloffourdogpalatantsolutionswasevaluatedusingpreferencetestsconductedondogpanel.Discriminationtestswerethenperformedontheproductswithahumanpanel.Thepalatantsolutionswerefinallyanalyzedonhumanolfactoryreceptorsplatform.Resultsshowedthatthefourpalatantsolutionswerediscriminatedbybothdogandhumanpanels.Moreover,theywereperceivedwithdifferentlevelsofpalatabilitybythedogs.Ontheolfactoryreceptorsplatform,aspecificprofileofactivationwasestablishedforeachsolutionallowingproductsdiscrimination.Intermsofdiscrimination,resultsobtainedwiththeolfactoryreceptorswerecomparabletothoseobtainedbybothpanels.Theactivationprofileofolfactoryreceptorsofeachsolutionwasbasedonthenatureandtheactivationlevelofeachreceptor,providingcomplementaryinformationonthepalatantsolutions,presumablyontheperceivedvolatilecompoundspresentinasolution,andprobablytheirimpactonthepalatabilityoftheproduct.Inconclusion,theuseofolfactoryreceptorscouldrevealcertainmoleculesimplicatedinthepalatabilityofpetfoodproducts.

Keywords

OlfactoryreceptorsDogandhumansensoryanalysesDiscriminationDogpalatantsolutions

P2_111 Eye-trackingstudyofconsumerattentiononchocolatepackaging

MasaoOkano,MasaoOkanoBunkyoUniversity,Japan

Abstract

Giventhehighnumberofcompetingfoodproductsandseveralvarietiesofeachproductonthemarket,visualsaliencyofinformationonfoodpackagingbecomesanimportantfactorthataffectsconsumers’purchasingdecisions.Thisstudyexamineshowawardmarksandtasteradarchartsfoundonchocolatepackagingaffectconsumers’productselectionbehavior.Basedonpreviousstudies(Gmueretal.,2014;Siegristetal.,2009;Stasietal.,2017;Orquin&Loose,2013;vanHerprn&vanTrijp,2011;Antunezetal.,2013),weverifiedthefollowinghypothesesbyconductinganeye-trackingexperiment:H1-a:Tasteradarchartsthatindicatefoodtastecharacteristicsattractconsumers’visualattention.H1-b:Tasteradarchartsaffectconsumers’foodselectionbehavior.H2-a:Awardmarksattractconsumers’visualattention.H2-b:Awardmarkscaninfluenceconsumers’foodselectionbehavior.Anexperimentwasconductedon32universitystudentswearingeye-trackers.Subjectswereaskedtochoosebetweentwochocolateproductswithdifferenttastesanddifferentnumberofawardmarksontheirpackagingandtostatethereasonfortheirchoice.Bothsidesoftheproducts’packagingwaspresented,andgazedataofsubjectswererecorded.TheeveryelementsofpackagingdesignweresetasAOI(areasofinterest).ForeachAOI,totalfixationduration,fixationcount,totalvisitduration,andvisitcountwerecalculated.ANOVAandTukey'smultiplecomparisontestsresultsshowedthatthevisitdurationandthevisitcountofthetasteradarchartsandtheawardmarksweresignificantlylongerandmorefrequentcomparedtothatofotherelements.Especially,theattentiononthetasteradarchartswasprominent,andtheywerefoundtoaffectselectionbehavior.Also,awardmarksreceivedthevisualattentionofsomeconsumersandinfluencedproductselection.

Keywords

eye-trackingattentionpackagingtaste

P2_112 Theimpactofpersonalityandenvironmentontheabilitytodifferentiatebitternessinbeer

MicaelaKraft,AnnetteFritsch,AmyNogaBostonBeerCompany,USA

Abstract

Researchhasshownthatvariableslikegeneticsensitivities,eatinghabits,andhealthinessimpactaconsumer’sproductperception.Onelessexploredareaispersonality.Personaimpactsthefiltersbywhichweabsorbtheenvironmentandrespondtostimuli.Inthisstudy,weassessthepotentialimpactofpersonalityonperceptionbyfocusingonbitternessdifferentiation.Alagerbeerwasdosedwith3%sucroseoctaacetatetoimpartadditionalbitternessinonesample.ThebitternesswasconfirmedtobesignificantwhentestedbytrainedpanelistsinacontrolledenvironmentusingaTetrad(p<0.05,d’prime<0.80).InadditiontotheTetrad,thetrainedpanelistsweregivenamodifiedformoftheDISCpersonalityprofileassessment.Next,over200consumersattendingtoursattheSamuelAdamsBostonBrewerycompletedthepersonalityassessmentandTetrad.TheseindividualscompletedtheelementsinaTourCentersetting;uncontrolled.Participantswereregularbeerdrinkers(>3xamonth)fromtheUnitedStates.TheresultofaPearsonCorrelationTestcomparingthecorrectnessoftheTetradwiththepersonalitytypeforbothgroupsshowedthatpersonalitywascorrelatedtothepanelist'sbitternessdiscriminationability.Byfurthercomparingthetwosetsofpanelistswecouldbetterunderstandtheeffectsofpersonalitybycontrollingfortheenvironment.Theseresultsofferinsightsintomoreeffectivetrainingandenvironmentcontroltoaddressallpersonalityprofilesamongourpanel.

Keywords

PersonalityEnvironmentPerceptionDiscriminationabilityBeer

P2_113 Fresh-cutfruitqualityandconsumeracceptance:acasestudyonenhancingtheperceivedvalueoffresh-cutwatermelon

MichelleLouiseMendoza-EnanoUniversityofTasmania,Australia

Abstract

Thesaleabilityoffresh-cutfruitdependsonhowconsumersperceiveditsintrinsicandextrinsiccuesontopofitsexpectedconveniencevalue.Yetitisunclearhowconsumersperceivethesecuesandhowtheyinfluenceconsumerchoiceandrepeatpurchaseforfresh-cutfruit.Inutilitytheory,higherperceivedqualitywithconstantcostlinkstoanincreasedperceivedvalueandthereforeachievingutilitymaximisation.Inthisstudy,weaimedtodeterminehowconsumersperceivespecificcuessuchasthepresenceofmintleaves(withandwithout),packedondateinformation(withandwithout)andcontainershape(cupandsquarepunnet)inrelationtoperceivedfreshness,qualityandvalueoffresh-cutfruitwithwatermelonasthemodelproduct.Purchaseandconsumptionstagesweremimickedusingdiscretechoiceexperimentandconsumertestto405respondents(currentusers=195andnon-users=210).Repeatpurchasingdecisionwasalsodeterminedafterconsumertest.Resultsshowedthatpackedondateinformationmostsignificantlyinfluencedbuyingpreference,productlikingandlikelihoodtorepeatpurchase.Thepresenceofmintleavesalsoinfluencedbuyingpreferencebutnotasmuchasproductlikingandwillingnesstorepeatpurchaseoffresh-cutwatermelonwithit.Containershapeontheotherhandinfluencedbuyingpreferencewithcupasmorepreferredthanasquarepunnetbecauseofthecup’slargervolumeimageeffect.Squarepunnethoweverwashighlypreferredafterconsumertestingduetowatermelonintactcubescomparedtowhenpackedinacup.Overall,theresultsofthisstudyareusefulinguidingenhancementoftheperceivedvalueoffresh-cutwatermelonandinthefuture,willbevaluableindevelopingresearchesinvolvingeconometricsandconsumerproducttesting

Keywords

consumertestfresh-cutfreshnessqualityperceivedvalue

P2_114 Useofa5-bladeKramer-shearcelltoevaluateappletexturequality

MinSung(Kevin)Kim1,2,AmyBlake2,LisaDuizer1,AlexandraGrygorcyzk21UniversityofGuelph,Canada.2VinelandResearchandInnovationCentre,Canada

Abstract

Appletexturederivesfromthebreakdownofapplecellularstructureandisoneoftheprimarydriversforconsumeracceptance.Consumerspreferapplesthatarefirm,juicy,crisp,andnotmealy.Toensureconsumershaveaccesstoappleswiththesecharacteristics,applebreedersarelookingforrapidtechniquestocharacterizeappletexture.Currently,penetrometerpuncturetestsarethemostusedassessmentsbytheappleindustrytoscreenapplesfortexture.However,resultsfromthistesthaveonlybeenshowntocorrelatewithapplefirmness.Correlationsbetweenothertexturalattributes(e.g.juicinessandcrispness)andtheirrespectiveinstrumentalmeasurementshavebeenvariable.Thepurposeofourresearchwastodetermineifa5-BladeKramer-shearcellmayprovidemorereliablecorrelationswithcrispnessandjuicinessperceptionbyatrainedsensorypanelforasetof22applevarieties.Correlationsforpositiveareaunderthecurvewithcrispnessperceptionwerer=0.85and0.88forpenetrometerandKramer-shearmeasurements,respectively.Correlationsforpeakpositiveforce(PF)withcrispnessperceptionwerer=0.83and0.88forpenetrometerandKramer-shearmeasurements,respectively.JuicinessperceptioncorrelatedwithpeakPFasr=0.70and0.83forpenetrometerandKramer-shearmeasurements,respectively.DuringtheKramer-sheartesting,thejuiceexpressedfromtheapplesampleswerecollected,weighed,andcorrelatedwithjuicinessperception(r=0.855).Juicefrompenetrometertestingcouldnotbecollectedastherewasnotenoughjuiceexpressed.AlthoughpenetrometerandKramer-shearhadcomparablecorrelationsforcrispnessperception,theKramer-shearcouldbettercharacterizejuicinessbasedonjuiceexpressedduringshearing.ItisproposedthatKramer-shearmeasurementshaveagreatercorrelationtojuicinessperceptionthanpenetrometermeasurementsbecause;itbettermimicstheactionofteethduringchewingandexpelsmorejuice.Resultsfromthisresearchwillhelpapplebreedersinscreeningappleswithimprovedappletextures,producinghigherqualityapplevarietiesworldwide.

Keywords

AppletextureKramer-shearJuicinessCrispness

P2_115 ApplyingTDStodefinemultidimensionalattributes

MinSung(Kevin)Kim1,2,AmyBlake2,LisaDuizer1,AlexandraGrygorczyk21UniversityofGuelph,Canada.2VinelandResearchandInnovationCentre,Canada

Abstract

Mealinessisanimportanttextureattributeinthefruitandvegetablesectorasitisassociatedwithover-ripeningandlowfruitqualityanditisakeydetractorofconsumerliking.Despiteitsimportanceandprevalenceondescriptivelexiconsforproduce,thedefinitionofmealinessamongpanelsisvariableandoftenincludesmultiplecomponents.However,descriptiveanalysisprotocolsadviseagainstusingmultidimensionalattributes(e.g.creaminess).Thepurposeofourresearchwastocharacterizetheunderlyingcomponentattributesofmealiness,sothatsingularaspectscanbeusedinfuturelexicons.Timeintensity(TI)wasconductedon4applevarietiesformealinessbyatrainedsensorypanel.Temporaldominanceofsensationsbymodality(M-TDS)wasconductedonthesameproductsusing7textureattributes(granular,soft,hard,juicy,dry,crisp,andskinpersistence)toelucidatethesequenceofdominantsensationsduringchewing,specificallyduringmealyperception.TheTIplotformealinesswasoverlaidwithTDSplotstoexplaintheprogressionofmealinessperception.Thesequenceofdominantsensationthatoccurredduringpeakmealinessperceptiondifferedbetweennon-mealy(TIpeakmealinessratings:33-40/100)andmealy(TIpeakmealinessrating:79/100)apples.Yet,bothmealyandnon-mealyappleshadskinpersistenceasacommondominantperceptionduringthelatephaseoftheTDSplots,suggestingthatthisattributedoesnotcontributetomealinessperception.Non-mealyappleswerefirstperceivedascrispandthenjuicyintheintermediateandlatestagesofmealinessperception.Themealyapplewasfirstperceivedassoft,thenfluctuatedbetweengranularandsoftfortheremainingdurationofmealiness.Therefore,wecanconcludethatsoft,granular,andtheabsenceofjuicinessareunderlyingcomponentattributesofmealinessandmaybeusedinplaceofmealinessinfuturepanels.

Keywords

TITDSMealinessSensorydescription

P2_116 Palatabilityandcrispness:ApreliminarystudyofsnackpalatabilitywithTemporalDriversofLiking(TDL)method.

KosukeYamamoto1,RyoTakei2,HideakiWashio2,NobuyukiSakai11TohokuUniversity,Japan.2KamedaSeikaCo.,LTD.,Japan

Abstract

IntroductionCrispnessisanimportantfactorinfoodperception,especiallyinsnacks.However,therearealittlestudiesinvestigatingcrispness.Inthepresentstudy,weinvestigatedtherelationshipofpalatabilityandcrispnessinfivekindsofJapanesesnackKakinotane(spicycrispyricecracker)variedincrispness,usingTemporalDriversofLiking(TDL)methodandtheonomatopoeiawordsfordescribingvariousattributesofcrispness.METHODSTwentyuniversitystudentsparticipatedinthisstudy.Afterinformed-consentprocedure,thestudentsparticipatedintheTemporalDominanceofSensations(TDS)session.InTDSsession,theparticipantswereaskedtoeatoneofthestimuli,Kakinotane,andtosuccessivelyevaluateitscrispinessfor60secondswith9onomatopoeiawords,BARIBARI,BETABETA,BORIBORI,GARIGARI,KARIKARI,PARIPARI,PORIPORI,SAKUSAKU,SARASARA,andZAKUZAKU.Ontheotherday,theparticipantswereaskedtoparticipateinthelikingsession.Inthelikingsession,theparticipantswereaskedtosuccessivelyevaluatepalatabilityofthestimuli.ThedataobtainedfromthesetwosessionswerecombinedandanalyzedwithTemporalDriversofLiking(TDL)method.RESULTSANDDISCUSSIONPrincipalcomponentanalysisforTDSdataconfirmedcrispnessofeachkaki-no-tanewasdescribedwithdifferentcombinationofattributes.PCAshowedthatthePC1isanaxisdescribingwaterycharacters,BETABETA-SAKUSAKU,PC2ishardness,ZAKUZAKU-SAKUSAKU,andthateachstimuluscanbeplotteddifferently.Likingscoreforeachkaki-no-tanedecreasedwithtime,whichsuggestsmoreintensecrispnessleadstogreaterpalatability.AnalysisbyTDLmethodshowedthatsomeattributesdescribepalatabilityofsomekaki-no-tanes,forexample,KARIKARIcontributespalatabilityofallkindsofkaki-no-tane.Theresultsalsosuggestedthatthetimewindowofthisexperimentdonotfitforevaluatingthepalatabilityofthekaki-no-tanes,becauseallparticipantsfinishedeatingthekaki-no-tanein40seconds.AlsothecrispinessofKakinotanewasdisappearedin10secondsbymasticationanddigestion.

Keywords

onomatopoeiawordsTemporalDriversofLiking(TDL)TemporalDominanceofSensations(TDS)Crispnesspalatability

P2_117 InsightsonthecomparisonofRATAandFreeSortingtoprofileorange-basedjuices.

Lisa-MariaOberrauter,GonzaloGarridoBanuelos,CeciliaNorman,AnneNormann,MarleneSvensson,PennyBergman,BeritAlbinsson,MihaelaMihneaRISEResearchInstitutesofSwedenAB,ProductDesignandPerception,Sweden

Abstract

ThepresentworkaimedatfindingsimilaritiesinthesensoryprofilesobtainedwithRate-All-That-Apply(RATA)andFreeSorting(FS)combinedwithfreedescriptionofthegroups.Forthispurpose,differentorange-basedjuices(3orangejuices,2tropicaljuices,1pineapple/orangejuice)wereevaluatedbyanexpertpanel(n=9forRATAandn=11forFS).StatisticalanalysisofRATAdatawascarriedouttwo-fold:Fortherankingdata,anANOVA-modelandPrincipalComponentAnalysis(PCA)wasusedtoinvestigatedifferencesinsensoryattributes.Additionally,datamatrixwastransformedintoabinarytableandanalysedusingcorrespondenceanalysis(CA).FreeSortingdatawasanalysedusingMultidimensionalScaling(MDS),AgglomerativeHierarchicalClustering(AHC)andCA.WithbothdataanalysisapproachesforRATA,twogroupsofproductsweredistinguished:1)orangejuicesprofiledas“orange”odour/taste,“sourness”and“pulp”(p<0.05)and2)tropicalfruitjuices,whichwereperceivedas“mango”,“pineapple”and“tropical”(odour/taste)aswellas“sweet”(p<0.05).FreeSortingresultedinsimilargroupingoftheproductswithtropicalfruitjuicesbeingdescribedas“pineapple”,“tropical”and“sweet”andorangejuicesas“orange”,“acidic”,“pulp”,“bitter”and“fruity”.BothmethodsresultedinverysimilarsensoryprofilesoftheproductswithRATAbeingmoredetailedintermsofsubtledifferencesas“mango”or“grape”.WithFSonlyattributesthatcorrespondstothesharedsensoryspaceofeachgroupbecomeobvious,meanwhilewithRATAverysmalldifferencesarealsogainingimportance.Therefore,bothmethodswouldbesuitabletodescribeanddiscriminatethesetypesofproducts.RATAwasdescribedaseasierandmoreappropriatetousewithorange-basedjuicesasduringFStirednessishighduetohighacidity.However,furtherresearchincludinglargerpanelsizesondifferentfooditemsisneededtostrengthentheseresults.

Keywords

RapidmethodsRATAFreeSortingJuicesStatistics

P2_118 Theintegrationofvisualandoralsomatosensoryinformation:howcolorintensityimpactstextureperceptionsoffoodproducts

RobertFina,KathrinHeim,SeverinMaurer,ElisabethSteiner,RoswithaSteinerFachhochschuleWienerNeustadtGmbH,Austria

Abstract

Visualinformationmaysubstantiallyimpactsensoryperception.Neuroscientificfindingsindicatethatparticularlycolormaycontributetotheperceptionoforalsomatosensoryexperiences.However,crossmodalinteractionsbetweencolorandtexture,aswellaseffectsoftheseinteractionsontextureperceptionsintheoralcavityhavesofarbeentargetedonlyscarcely.Thus,weexaminetheeffectsofcolorintensityontextureexpectationsandtextureperception.Forsensorytesting,twotypesofcoloredpuddingsampleswereproducedthroughtheadditionofcolorants,whileallothersensorypropertiesremainedunaffected.Atriangletest(n=32)wasemployedtoensurethatthemanipulationswereunambiguousandrecognizable.Ahighlysignificantdifferenceincolorintensitybetweenthesampleswasdetected,whereforetheintendedmanipulationofthestimuliwasestablished.Themainstudy(n=249,age:M=24.04)wasplannedandanalyzedasa2(PRAEvsPOST)×2(BRIGHTvsDARK)×2(3°Cvs9°C)threefactorialmixedANOVAwithcolorintensityandservingtemperatureservingasbetween-subjectfactorsandtheevaluationoftextureattributesofthesamplesbeforeandaftertastingasthewithin-subjectvariable.Forcreaminesstherewasatrendthatthesubjectsvaluedthedarksamplescreamierthanthebrightsamples(F(1,245)=3.85;p=.05),bothregardingexpectationsandperceptions.Also,thebrightprobeswereratedsignificantlythickerthanthedarksamples(F(1,245)=8.45;p<.05).Thus,ourresultsprovidesomefirstempiricalevidenceofeffectsofcolorintensityonexpectedandperceivedoralsomatosensoryexperiences.Thepresentworkentailsscientificaswellasmanagerialimplications,asourfindingsmaybetransferredtoproductdevelopment(andhence,theattunementofproduct’sintrinsicproperties),butmayalsobeconsideredwhendesigningextrinsiccues,suchasproductpackages.

Keywords

crossmodalcorrespondencestextureexpectationstextureperceptioncreaminessthickness

P2_119 Flavorstabilityinveganpattiesoverlong-termcoldstorage

ErinRiddell,RobertoSalasInternationalFlavors&FragrancesInc,USA

Abstract

AchievingflavorstabilityoverlongtermstorageisoneofthemainKPI’sinfoodmanufacturing.Especiallychallengingcanbewhenaddedflavorsarenotinitiallypresentinamulti-dimensionalfoodproduct.Aninterim16-weekcumulativeanalysisofsensorydatainanon-goingone-yearshelf-lifestudyofmeat-simulatingveganpattiesincoldstorageshowspotentialpositiveinteractionsbetweenfreezerstorageandproducttaste.Meat-likeflavorcharacteristicsaredemonstratinginitialpositivestability,andevenpotentialenhancementofthe“meat”characteristics,possiblyfromablendingandconcentratingeffectonflavorduetotimeandlossofmoistureduringthecoldstorage.Intervalsensoryevaluationsdetermineiftheeffectisalife-cycleaspectonlypresentintheinitialphases,orifthisisalonger-livedphenomenon.

Keywords

shelf-lifesensoryflavorstability

P2_120 Theissueofincorrectself-classificationorhairtype,conditionanddamageforscreeningsensorypanels,quantitativeandqualitativesurveysparticipants–investigatingreasonswhyithappensandtestingtoolsthatmighthelpmitigatetheproblem.

RodrigoToni1,2,AirtonRodrigues3,CamilaToni1,VanessaGomes1,IaraBrauna1,MirellaStein1,LuizaRezende11PerceptionSensoryResearch,Brazil.2ESOMAR,Netherlands.3FATECLuigiPapaiz,Brazil

Abstract

Subjectsoftenself-classifytheirhairdifferentlythanthetechnicalclassificationdonebytrainedhairdressers,fortype,damageandconditionofhair,posingachallengeforscreeningrespondentsforpanelsandsurveysalike.Perceptionthusconductedastudycombining4tools:Self-declared,ImplicitAssociationTest(IA),Hairdresser’sclassificationandIn-depthinterviews,aimedatunderstandingwhymisclassificationhappensandtestingIAtocomplementorreplaceself-classificationandpotentiallyuseitforscreeningvolunteers.89womeninBrazilweresurveyedinDecember2018.Asignificantportionofthesubjectsindeedmisclassifiedtype(31%),condition(46%)anddamage(63%),inbothIAandexplicitquestioning.Conventionalquestioningcorrectlydeterminedtypein33%ofcases(x4%forIA);20%forcondition(x7%IA)and11%fordamage(x12%forIA).PartofthesampleshowedidenticalexplicitandIAresults(bothdifferentfromhairdressers’).Qualitativeinterviewinghelpedunderstandwhythishappens.Fortype,peopledeclaretheiridealizedtype,i.e.anapproximationoftheidealhairtheywishtoachieve.Forcondition,thereisanunconsciousrefusaltoadmitthatone’shairisdry,that,tothem,isaproxyfordamagedhair.Fordamage,itisveryhardforwomentoacknowledgethelevelofdamage,foritindicatesacarelessorevenunhealthywoman.Misclassificationisindeedanissueforscreeningandithastodowithself-imageandaspiration-andmanysubjectshavesuchastrongwrongself-imageoftheirhairthattheyindeedbelieveinit.MoreinvestigationisneededinordertodeterminewheterIAoracombinationofIAandconventionalquestionsmaybeasolutiontotryandreducethissignificantissuethatismisclassificationofrespondents’hairtype,conditionanddamage.

Keywords

hairself-classificationImplicitAssociationsensoryandemotionsmisclassificationofhairtypescreeningvolunteersforhairstudies

P2_121 Evaluationoftrigeminalpungencyperceptionofallylisothiocyanate(aitc)–atimeintensity(ti)study

SabrinaEib1,2,SimonaReinfels1,OliverHensel2,IngridSeuß-Baum11UniversityofAppliedSciencesFulda,Germany.2UniversityofKassel,Germany

Abstract

Spicyfoodispartoftheculinarycultureallaroundtheworld.Isothiocyanates(ITCs)havethisuniqueflavourpropertycausingapungent,burningsensationandalachrymatoryeffect(NiliusandAppendino,2013;OrtnerandGranvogl,2017).Mustard,horseradishandwasabiaresomeofthecondimentsandvegetablescontainingglucosinolates.Cellruptureleadstothereleaseofendogenousmyrosinase(thioglucosideglucohydrolase)hydrolysingglucosinolatesmainlyintoisothiocyanates(Hanschenetal.,2012;Stahletal.,2009).ThemainisothiocyanateshydrolysedenzymaticallyareAITCfromtheglucosinolatesinigrinandtheunstablep-hydroxybenzylisothiocyanatehydrolysedfromsinalbin(Belitz,Grosch&Schieberle,2009).TheaimofthisstudyistoevaluatethepungencyperceptionofAITCinwater-andoil-basedcarriermatriceswithdifferentAITCconcentrationsusingtheTImethod.Thestudywasconductedwith10panelistsandincludedpaneltrainingaccordingtoPeyvieuxandDijksterhuis(2001).WithinthisstudyAITCinoil-basedmatriceswastestedwithandwithoutusinganosecliptodeterminetheinfluenceofvolatilesontrigeminalpungencyperceptionofAITC.MostTIparameters-maximumintensityobserved(Imax),totalareaunderthecurve(AUC),durationofthedecreasingphase(DurDec)-dependedstronglybothonAITCconcentrationsandAITCcarriermatrices.ForincreasingAITCconcentrations,adistinctraiseofImaxwasobserved.Pungencyintensitywasconsistentlyhigherinwater-basedAITCcarriermatricesthaninoil-basedcarriermatrices.Furthermore,AUCandDurDecincreasedwithincreasingAITCconcentrations.Inoil-basedmatricespungencyperceptionofAITCwastendentiallyhigherinsamplestestedwithoutnoseclip.ThusitwaspossibletoshowtheinfluenceofconcentrationsandcarriermatricesontrigeminalpungencyofAITC.

Keywords

TimeIntensitymethodAllylisothiocyanatepungencyperceptiontrigeminalmustardoil

P2_123 Packagingsound:aneglectedcueinthemulti-sensoryproductexperience

SarahThomas,MarleenChambaultCampdenBRI,UnitedKingdom

Abstract

Thepackagingofaproductiswellknowntohaveanimpactonconsumers’expectationsandperceptionofaproduct.However,inpracticetheimpactofpackaging’ssoundonconsumers’sensorialexperienceofaproductisanareaoflimitedpublishedresearch.Aspartofaresearchprojectonmulti-sensoryperception,thisstudywasconductedtoexaminetherelationshipbetweenaproduct’sperceivedpackagingsoundandthesensoryperceptionandacceptabilityoftheproduct.AselectionofpackagingopeningsoundswasscreenedbyatrainedsensorypanelusinganewlydevelopedsensorymethodcalledConsensusProjectiveMapping,fromwhichthreeverydifferentsoundswereselectedforevaluationby101regularconsumersofcrispswithnoself-reportedhearingissues.Usingheadsetsandunstructuredlinescales,theconsumersevaluatedonesampleofready-saltedcrispsinthreeconditions:blind(crispsonly),expected(soundonly)andinformed(crispswithsound).Perceivedandexpectedcharacteristicsofthecrisps,aswellasperceivedcharacteristicsofthesounds,wereassessed.Withintheassessmentoneofthesoundswasduplicatedtoallowforsensitivitytobechecked.Theconsumersfoundthesoundstobesignificantlydifferentbasedonpitchandloudness.Allsounds,however,hadanegativeimpactonbothexpectedandperceivedcharacteristicsofthesample.Intermsofimpact,differencesbetweensoundswereparticularlypronouncedintheexpectedcondition.Somesamplecharacteristicswerealsomoreimpactedthanothers.Cross-modalcorrespondenceswereexploredwithinthecontextofaproductanditspackaging.Itwasshownthatthesoundofaproduct’spackagingcanmodifytheperceptionofaproduct,whichcouldbeexploitedwithinindustrytoprepareconsumerstoaparticularexperienceormanipulatetheperceptionofaproductaftere.g.reformulation.Theresultsalsohighlighttheimportanceofearlyinterventioninpackagingdesign.

Keywords

multi-sensoryperceptionpackagingsoundproducttexturecross-modalsoundevaluation

P2_124 Tastemixtureinteractions:theeffectofumami

SijiaWang,LisaMethven,QiaofenChenguniversityofreading,UnitedKingdom

Abstract

Previousresearchhasshownclearlyconclusionabouttheinteractionofsweet,salty,bitterandsourincomplextastesystems.However,perceivedintensityofumami(savoury)withincomplexmixturesislessdefined,wheremaintainingsavourytasteoffoodsatreducedsaltlevelsisagrowingneed.Therefore,theaimofthisstudyistoinvestigatetheroleofumamiincomplextastesystems.Initiallytheconcentrationsofsingletastantswereadjusteduntilatrainedsensoryratedthemasequi-intense(mediumtostrong)ongenerallabelledmagnitudescale(gLMS).Thepanellistsratedtheintensityofalltastants,servedinabalancedorderinduplicateonthegLMS.Twosamplesetswereprepared:onewherethesodiumatanequivalentmolaritytothatintheMSG(monosodiumglutamine)wasaddedtoallothertastes(sodiumbalanced)andonewhereitwasnot(unbalanced).Theresultshowsthattheumamitastedidnotenhanceorsuppresstheperceivedintensityofanyothertasteinthecomplextastesystemsirrespectiveofthesodiumbalance.However,sweet,salty,sourandbittersignificantlysuppressedtheperceptionofumamiintensityincomplextastesystems,againirrespectiveofthesodiumbalance.Moreover,thetotalintensityofmixtureswassimilartothetotaloveralltasteintensityofsingletastants(irrespectiveofsodiumbalance)apartfromthebinarymixtureofbitterandumamiwhichwasratedsignificantlystrongerinoveralltastethaneitheroftheindividualtastantsinisolation.Overall,theadditionofumamididnotenhanceorsuppressanyothertastewherepreviousstudiesdemonstratethatthecombiningofmosttastantssuppressesthetasteintensityofbothindividualtastes.However,theadditionofsucrose(sweet),sodiumchloride(salty),citricacid(sour)andquinine(bitter)toMSGdidsignificantlyinhibittheumamitaste.

Keywords

P2_125 Optimalsweetenersofchoiceforternary&quaternarylowcaloriesweetenerblends

Yu-JungJang1,Seo-JinChung1,Seong-BoKim2,Jin-HeePark21EwhaWomansUniversity,Korea,Republicof.2FoodResearchInstitute,Korea,Republicof

Abstract

Thepresentstudyinvestigatedthesweetnessqualityofsweetenersinternaryandquaternaryblends.Themainobjectivewastoidentifyeffectivecombinationsshowingsweetnesssynergismaswellaselicitingsimilarsweetnesstothatofsucrose.Eachfourtypesofbulk(sucrose,allulose,tagatose,erythritol)andintense(sucraloseand3typesofrebaudioside)sweetenersweretargetsamplesofinterest.Thesweetnesspotenciesofindividualsweetenersweremeasuredatvarioussucroseequivalentconcentrations(SECs,1%-5%)apriori.Then,thesebulkandintensesweetenersweremixedintospecificratiosbasedontheirsweetnesscontributionsothatthecombinationmakesupequi-sweetnesslevelwhichcorrespondsto10%sucrose.Forexample,whenallulose,tagatose,andsucraloseweremixedat4:3:3ratio,thesweetnesspotencyofthesesweetenersat4%,3%,and3%SEC,respectively,weremeasured.Next,correspondingconcentrationsweremixedtogetherandcomparedwith10%sucrosesolution.Twentyfourternaryand47quaternarymixtureswereformulated.Thesensorycharacteristicsofthesecombinationswereanalyzedbyagenericdescriptiveanalysis.Tenpercentsucrosesolutionwasalwaysincludedinthesamplesetsasacontrol.Thesampleswereevaluatedby9-10trainedpanelists.Thepanelistsdevelopedanddefineddescriptorsandestablishedstandardreferencestoevaluatethesamplesusing15-pointnumericalintensityscale.MANOVAutilizinggenerallinearmodelwascarriedouttoanalyzethedata.Amongthesweetenercombinations,mixturesshowingsimilarsweetnessqualitywithsucrosecontrolandthoseexhibitingsweetnesssynergismwereidentified.Ablendthatshowedsimilarorhighersweetnessintensitytothatofcontrolandcarryingminimaloff-flavorswereconsideredasa“good”blend.50%and60%ofternaryandquaternaryblends,respectively,wereshownasgoodblendsbut17%and4%ofthemshowedsweetnesssuppression.Sweetnesssuppressioneffectwasobservedwhenintensesweetenerscontributedtomorethan5%SECormoreinthemixture.

Keywords

lowcarloriesweetenersensorycharacteristicssweetenerblendternaryquaternarymixture

P2_127 Sweetnesspotencyandequivalenceinatamarindfunctionalbeverage

RafaelSousaLima,HelenaMariaAndreBoliniUniversityofCampinas,Brazil

Abstract

Thecurrentconsumeraversionforsucroseexcessandtheuseofartificialingredientshasencouragedtheproductionofbeveragesthatpreservethefruit'swholenessandaggregatenutritionalvalues,suchastheavailabilityofdietaryfibres.Thus,theaimofthisstudywastodevelopafunctionalsucrose-freetamarindbeverage.Sevensamplesofthebeveragewereprepared:onestandardsamplesweetenedwithsucroseandsixsampleswithdifferentsweeteners(steviawith97%ofrebaudioside,sucralose,saccharin,neohesperidin,neotameandacesulfame-K).Thebaseformulaofthebeveragewasthedilutionofthecommercialtamarindpulp(100g/200mlofwater)withtheadditionoffructooligosaccharides(1.5g/100ml)andtheuseofdifferentsweeteners.Theidealsweetnessofthesamplessweetenedwithsucroseat5%,7.5%,10%,12.5%,and15%wasanalysedby120consumersthroughanaffectivetestwithajust-about-right(JAR)scale.Thesampleswerepresentedinmonadicbalancedcompleteblocksata±5°Ctemperature,inthree-digitscodesplasticcups(50ml).Theidealsweetnessanalysisrevealedthat10.70%wastheidealsucroseconcentration.Themagnitudeestimationmethodwasusedtodeterminetherelativesweetnessofthesweetenersbasedontheidealsucrosevalue.Resultsshowedthatneotamehadthehighestsweeteningpower,5,944timessweeterthansucrose,followedbyneohesperidin(1,672),sucralose(535),saccharinandacesulfame-K(315)andfinallystevia(86).Withtheseresultsitispossibletodefineaproperconcentrationofsweetenerscapableofreplacingsucrose,makingthebeveragelesscaloricandbetteracceptedbythecurrentconsumermarketdemands.

Keywords

SensoryanalysisSweetenersFunctionalfoodTropicalfruit

P2_128 Quantitativedescriptiveanalysisofatamarindfunctionalbeveragewithdifferentsweeteners

RafaelSousaLima,HelenaMariaAndréBoliniUniversityofCampinas,Brazil

Abstract

Duetotheacidity,tamarindisusuallyconsumedasabeveragewithaddedsucrose,aningredientthatinexcessisassociatedwithweightgain,obesity,anddiabetes.Thus,thisstudyaimstoelaborateaquantitativedescriptiveanalysisofatamarindfunctionalbeveragewithdifferentsweetenersasasubstitutiontosucrose.Sevensamplesofthebeveragewereprepared:onestandardsamplesweetenedwithsucroseandsixsampleswithdifferentsweeteners(steviawith97%ofrebaudioside,sucralose,saccharin,neohesperidin,neotame,andacesulfame-K).Thebaseformulaofthebeveragewasthedilutionofthecommercialtamarindpulp(100g/200mlofwater)withtheadditionoffructooligosaccharides(1.5g/100ml)andtheuseofdifferentsweeteners.Thequantitativedescriptiveanalysis(QDA)testwasperformedby12trainedassessorsselectedaccordingtotheirdiscriminatingability(P≤0.30)andrepeatability(P>0.05).QDAresultswereanalysedbyANOVA,usingtheinteractionbetweentwofactors(assessorsandsamples),followedbyaTukey’saveragestest.Resultsshowedtherewasnodifferencebetweenthesamplesconsideringtheattributesappearance,colour,andtexture(P>0.05).Regardingflavour,neohesperidinandacesulfamepresentedthehighestintensityforsweettaste,whilesteviapresentedthehighestsweetaftertasteandbitteraftertaste.Neohesperidinalsostoodoutwithgreaterrefreshmentsensationintensity.

Keywords

SensoryanalysisSweetenersFunctionalfoodTropicalfruit

P2_129 Sucroseconcentrationtoobtainthesweetnessidealofpassionfruitjuice:differenceamongtheconsumersfromdifferentBraziliangeographicalregions

RafaelSousaLima1,AlessandraCazelattodeMedeirosLinsdaSilva1,CecíliaTerezaMunizPereira1,GeinaFariadosSantos1,MayraFernandaDeSousaCampos1,DiomarAugustodeQuadros2,HelenaMariaAndréBolini11UniversityofCampinas,Brazil.2FederalUniversityofParaná,Brazil

Abstract

TheobjectiveofthisstudywastodeterminetheidealconcentrationofsucroseinconcentratedpassionfruitjuiceinthefiveBraziliangeographicalregions.Thestudywasconductedwith600consumers(aged18-60years–representingthetargetpublic)inthestatesofAmazonas(North),Maranhão(Northeast),MatoGrosso(Center-West),SãoPaulo(Southeast)andParaná(South),with120consumersineachregion.Theidealsweetnessofthesamplessweetenedwithsucroseat5%,7.5%,10%,12.5%,and15%wasanalysedthroughanaffectivetestwithajust-about-right(JAR)scale.Thesampleswerepresentedinmonadicbalancedcompleteblocksata±5°Ctemperature,inthree-digitscodesplasticcups(50ml).Dataanalysisincludedsimplelinearregressionbetweenthehedonisticvaluesandsucroseconcentrations,anddistributionhistogramsanalysis.ResultsshowedahighersweetnessidealinthepassionfruitjuiceintheNorthandNortheastregions(11.1%),whiletheSouthregionpresentedthelowestvalue(8.8%).Center-West(9.8%)andSoutheast(9.2%)regionspresentedintermediatevalues.ThedatafoundcoincidewiththerelativeparticipationpercentageofafoodinthetotalhouseholddietcaloriesinthemainregionsofBrazil.ThehighestpercentageofcalorieswiththeuseofsucroseisintheNortheastandthelowestisintheSouth.ThesweetnessidealdifferenceinpassionfruitjuiceforeachBraziliangeographicalregionhighlightstheneedforspecificstudiesforeachregioninsuchextensiveterritorialcountrieslikeBrazil.Theseresultscanhelpoptimizenewproductstoreachatargetpublic,ensuringmarketsuccessinallregions.

Keywords

AffectivetestSweetenerTropicalfruit

P2_130 Idealprofilemethodtoguidedevelopment,assurerelevanceanddrivepreference

LuizaCarvalho1,FabianaSantos2,RafaelBarroso2,JulianaFarias2,ThierryWorch31Loreal,France.2Loreal,Brazil.3QiStatisticsLtda,UnitedKingdom

Abstract

Consumercentricityiskeyforthedevelopmentofrelevantproductsbuttheprocesstocaptureconsumerneedssometimesisnoteasyusingtheconventionalmethods.Idealprofilemethod(IPM)canbeusedtounderstandidealcharacteristicsforaproductcategoryandtoidentifydifferentconsumerclustersbasedonproductspreference.InadditionIdealProfilecanbeusedtoidentifytherelevanceofattributesanddriversofliking.ThiswastheproposalofthisstudyconductedwithusersofAntiperspirantsThestudywasconductedwith117consumers,using7antiperspirantsfor7weeks:1antiperspirantperweekinasequentialandrandomizedmonadicway.Thedatawerecollectedattwodifferentmoments:afterthefirstapplicationandattheendofthelastday.Asensorytrainedpanel(11panelists)evaluated,also,thetextureofthesame7products.PCAwasperformedidentifyingclustersofconsumersbasedontheiroveralllikingratesbutalsoproductspositioningbasedonconsumersandtrainedpanelintensityscores.TheIPanalysiswasabletoidentifytheIdealantiperspirantprofileandcomparewiththeindividualprofileoftheevaluatedproducts.Asconclusion,consumerscouldidentifydifferentproductclusterssimilartotheonesidentifiedbythetrainedpanel.Besidestexture,packagingwasalsoadrivertopositiontheproductandtoincreaseoverallliking.Twoconsumerclusterswereidentifiedbutbothwiththesameidealsensoryprofile.Withtheinsightsofthisstudy,therelationsbetweensensoryandconsumerattributescanbeunderstoodinordertobemorepredictive.

Keywords

IPMSensoryConsumerPreferenceMapping

P2_131 Naturalsweetenersinmangoskyryogurt

CecíliaPereira1,DalvaPereira2,HelenaBolini11UNICAMP,Brazil.2IFMA,Brazil

Abstract

Yogurtisaverypopularproductinmostcountries.Amongthevarioustypesavailable,skyrstandsoutforitscreamytextureandhighproteinvalue.Fruitsandnaturalsweetenersinyogurtscontributetoimprovetheirtasteandworkasanalternativetotheuseofartificialingredients.Theaimofthepresentstudywastodeterminetheidealsweetnessandflavorofmangoinskyryogurtsandtoverifythesweetnessequivalenceofnaturalsweetenersinthisproduct.Idealsweetnessandidealmango´sflavor(withmangopulp)inskyryogurthsampleswasdeterminedusinganaffectivetestwitha9cmunstructuredjust-about-right(JAR)scale,rangingfrom“extremelylesssweetthantheideal”to“extremelymoresweetthantheideal”andthemiddlepointofscalecorrespondedto“ideal”.Theyogurtsampleswerepreparedwithfivepercentagesofsucrose(2.2%,4.4%,6.6%,8.8%and11.0%)withfivepercentagesofmangopulp(5%,7.5%,10.0%,12.5%and15.0%).Thesweetnessequivalenceofstevia,thaumatin,andstevia/thaumatinblendrelativetoidealsucrosewasdeterminedusingtheMagnitudeEstimationMethod,with13selectedassessors.Theidealsucroseconcentrationtoskyryogurtwas8.8%,andmangoflavorwas13.6%ofpulp.Theequi-sweetconcentrationstotheidealsweetnesswere:0.0925%forstevia,0.1122%forthaumatin,and0.1013%forstevia/thaumatinblend.Eventhoughthaumatinisknowntobeoneofthesweetestnaturalsweeteners,inthisstudythesweetnesspowerwasthesmallest,being78timessweeterthansucrose.Thisfactcanbeexplainedduetotheprocessofextractionandencapsulationthatmaycauseachangeinthestructureoftheprotein,thusaffectingthesweetenesspower.Theresultsdemonstratetheimportanceofidealandsweetnessequivalencetests,astheremaybevariationsdependingontheproductandthesweetenerused.

Keywords

yogurtsweetnessequivalencethaumatinstevia

P2_132 Thepreferredsensoryprofileofbrownies(glutenandmilkfree)preparedwithAmazoningredients

GeinaFariadosSantos1,2,HelenaMariaAndréBolini21UFAM,Brazil.2UNICAMP,Brazil

Abstract

Theglutenfreefoodmarketisinwideexpansionandconsolidationaroundtheworld.Atthesametime,theconcernforhealthhasbeengrowingamongthepopulationsofworldwide.Theobjectiveofthisworkwastodevelopandevaluate6browniessamplesusingingredientswithfunctionalclaims(namely,açaí,cocoaandAmazonnuts)intheircomposition:2withgluten(samples1and4)and4glutenfree(samples2,3,5and6),varyingfloursandtypesofsugars.ThesamplesweresubmittedtosensoryanalysisbytrainedassessorsthroughQuantitativeDescriptiveAnalysis(QDA).Also,thesampleswereanalyzedbyconsumers,inaffectivetestusinghedonicscale.Theresultswereanalyzedbyexternalpreferencemap,toverifytherelationbetweendescriptivemeasuresdeterminedbythe13trainedassessorsandtheacceptancedataobtainedby126consumers.Theresultsshownthatthepreferredsamples(4and6)characterizedbybrilliance,crackedonthesurface,chestnutaroma,açaíflavor,chestnutflavor,bittertaste,cocoaaroma.Thesamples1and5characterizedbystickinessandsweettastealsopresentedagoodacceptance.Thismeansthatconsumersprobablyexpectacrackedbrownie,withexpectedadhesiveness,withbrightness,chestnutsandcocoaaromas,withsweettaste,flavorsofchestnutandaçaí.Fromthisperspective,samples1,4,5and6hasthemainrequirements,emphasizingthegluten-freesampleswithdemerarasugar.Thesemaincharacteristicsensuredtheacceptanceoftheproductbytheconsumersparticipatingintheresearch.Thedevelopedbrowniespresentedtherequirementsofhealthandpleasure,andcanbeconsumedbyintolerantglutenandlactosepeopleasawaytoimprovetheirqualityoflife.

Keywords

sensoryprofilebrowniesAmazoningredients

P2_133 StudyofthepurchaseintentionofreducedsugarchocolateswithdehydratedmangorelatedtoCATAquestionnaire

MarcellaBenettiVentura1,ValdecirLuccas2,HelenaMariaAndréBolini11UNICAMP,Brazil.2ITAL,Brazil

Abstract

Chocolateisoneofthemostconsumedproductsintheworld,addingfruitstothisproductisaformofinnovationthatisgainingspaceinthemarketduetothebenefitsitprovidestothefinalproduct.Mango(MangiferaindicaL.)wasaddedtothechocolateinordertoreducethesucrosecontent.Theobjectiveofthisworkwastodevelop6samplesofmilkchocolatewithadditionofspraydriedmango(containing50%maltodextrininitscomposition)andreductionofsucroseandtocorrelateattributesselectedbyCATA(Check-All-That-Apply)withthepurchaseintentionofconsumers.Thesamplesweredevelopedbyvaryingthecontentofaddeddehydratedmango(0%,3%,6%,9%,12%,15%).Theconsumertestwascarriedoutwith126consumerswithintheFacultyofFoodEngineering(FEA/UNICAMP).Throughhistogramsandcorrespondenceanalysisoftheobtaineddataitwasobservedthatthesamplescontaining0,3,6,9and12%ofmangoobtainedahigherindexofpositiveresponses,between"probablywouldbuy"and"certainlybuy",andthesamplecontaining15%offruitobtainedthehighestnumberofanswersconcentratedintheoption"IhavedoubtsifIwouldbuy".FromtheanalysisoftheCATAquestionnaire,itwasobservedthattheattributesthatcharacterizethesamples0,3and6%aremorerelatedtothecharacteristicsoftraditionalmilkchocolate,suchas"cocoaflavor"and"milkflavor".Attributesassociatedwiththesamples9,12%aremoreassociatedtothemango,suchas"mangoflavor"and"mangoaroma",yettheattributesrelatedtothesamplecontaining15%ofthefruitwere"acidity"and"adstringency".Thus,itwasconcludedthateventhesamplesbeingassociatedwithdifferentattributes,mostofthechocolatesobtainedanintentiontopurchaseamongtheconsumers.

Keywords

CocoaSucroseDehydratedmangoSensoryanalysis

P2_134 Strategytoreductionofsucroseinmilkchocolatebyadditionofdehydratedmango:time-intensityanalysisandacceptancetest

MarcellaBenettiVentura1,ValdecirLuccas2,HelenaMariaAndréBolini11UNICAMP,Brazil.2ITAL,Brazil

Abstract

Foodswithlowcaloricvalueandreducedsucrosecontenthaveattractedconsumersinsearchofahealthierdiet.Inthiscontext,theintroductionoffruitintochocolate,whichisanindulgentfoodconsumedaroundtheworld,hasbeengaininggroundnowadays.Mango(MangiferaindicaL.)wasaddedtothechocolateinordertoreducethesucrosecontentandincreasethenutritionalvalue.Theobjectiveofthisworkwastodevelop6samplesofmilkchocolatewithadditionofspraydriedmango(containing50%maltodextrininitscomposition)andreductionofsucroseandtocorrelatethedataoftheacceptancetestperformedbyconsumerswiththeresultsobtainedbytheTime-Intensityanalysisofsweetness(performedbyassessors).Thesamplesweredevelopedwithsixdifferentconcentrationsofdehydratedmango(0%,3%,6%,9%,12%and15%).Theacceptancetestwasperformedwith126consumersandtheTime-Intensityanalysiswascarriedoutby15assessorsinfourrepetitions.Thedataofbothtestswereanalyzedbyanalysisofvariance(ANOVA)andTukey’stest(ata5%significancelevel).Itwasobservedthattheconsumersnoticedsignificativedifferenceinallchocolatespresented,assigningdifferentscorestoallthesamplesregardingoverallliking.However,theparametersofTime-Intensitycurvesofsweetnesstothesixsamplesanalyzed,didnotdiffersignificantlyamongthem(p>0.05).Thus,itwasconcludedthattheacceptanceofthesampleswithsucrosereductionisnotdirectlyrelatedtothesweetnessintensityoftheproduct,consideringthesimilarityofallthesamplesinthissensorycharacteristic.Moreover,alsoitwasobservedthattheadditionofmangoinordertoreducesugarisapromisingalternativebothfortheintensityofthesweettasteandtotheoverallliking.

Keywords

CocoaSucroseDehydratedmangoSensoryanalysis

P2_135 CATAmethodtodriversoflikingtoformulationofmilkchocolatebarwithlyophilizedblueberryatdifferentconchingtimes

RaquelLinharesdeFreitas,HelenaMariaAndréBoliniUnicamp,Brazil

Abstract

TheCATA(Check-All-That-Apply)isamethodusedforproductcharacterization.However,itcanbeusedtoidentifydriversofliking.ThepresentstudyevaluatedthesensorycharacteristicsbyCATAmethodandtheacceptanceof6samplesofmilkchocolatebarwithlyophilizedblueberry.Thesixsampleswereformulatedwithdifferentconchingtimes:6,12,24,36,48and72hours.Theconsumers(n=120)describedthecharacteristicsusingaCATAquestionscomposedof23terms.Inthiscase,aCATAquestionnairewasalsoevaluatedforanidealproduct.Overalllikingwasevaluatedusinga9-pointhedonicscale.ThedatawereanalyzedbyCochran’sQtests,PrincipalCoordinatesAnalysis(PCoA)andPenalty-analysis.AllstatisticalanalyzesusedthesoftwareXLSTAT.Onlytwoofthetermstestedpresentedsignificantdifference(p<0.05),suggestingthatconsumersdon’tperceivedvariancesinthesensorycharacteristics.Theresultsshownthatthelikingisassociatedtotheattributesblackberryflavor,blackberryaromaandsweettaste.UsingPenalty-analysis,theresultsindicatetheattributesofsoftness,melting,cocoaflavor,cocoataste,uniformityandfruityflavorare“nicetohaves”andopacityandtoughnessare“mustnothaves”.Theidealchocolatewasclosetothesampleswiththehighestcocoaattributesandsoftnesslikingscores.Theconchingtimestesteddidn’tleadchangesinsensoryprofileandacceptanceofthesamples.Therefore,don´tisnecessaryatimeofconchinghigherthan6hourstoformulationofmilkchocolatebarwithlyophilizedblueberry,onceitdoesn’tleadtoabetteracceptanceoftheproduct,andthisconditionalsoprovideamoreeconomicandsustainableprocess.

Keywords

CATAChocolateSensoryEvaluationBlueberryConching

P2_136 Studyofmargarineswithdifferentlipidcontents:acceptanceandcheck-all-that-applytests

RafaelSousaLima1,AlessandraCazelattodeMedeirosLinsdaSilva1,CecíliaPereira2,HelenaMariaAndréBolini11UniversityofCampinas,Brazil.2Unicamp,Brazil

Abstract

Margarinecanpresentgreatvariationsinitscompositiontoreachdifferentpublics,soitisimportanttoevaluatetheproduct’ssensorycharacteristics.Thus,theobjectiveofthisstudywastodevelopsensorycharacteristicsofmargarinessampleswithdifferentlipidcontentsfromtheBrazilianmarket.Twelvecommercialsamplesofmargarines(sixdifferentbrands)withalipidcontentrangingfrom30%to82%wereanalysedby112consumersthroughanaffectivetest,andacheck-all-that-apply(CATA)methodology.Thesampleswerepresentedinmonadicbalancedcompleteblocks,togetherwithabreadloafcutinto15cm²standardsizeslice.Consumersevaluatedappearance,aroma,textureandoverallimpressionusinga9cmlinearhedonicscale.Thentheyselectedtheattributesthatcharacterizedthesamplesfromthe(20)balancedattributespresentedintheCATAquestionnaire:yolkyellowcolor,creamyellowcolor,airytexture,brightness,margarinearoma,milkaroma,rancidaroma,vegetableoilaroma,milkflavour,creamflavour,rancidtaste,sweettaste,grassytaste,oily/greasytaste,metallictaste,saltytaste,bittertaste,softness,homogeneity,andconsistency.AffectivetestdatawereanalysedbyANOVA,followedbyaTukey’saveragestest(P≤0.05),andtheCATAdatawereanalysedbycorrespondenceanalysis.Resultsshowedthatsampleswithlipidcontentsabove70%werebestacceptedfortasteandoverallimpression.Thesamplewiththeleastlipidcontent(30%)presentedahighercorrelationwithrancidflavour,bitternessandmetallictaste,usuallyassociatedwithnegativeproducts.Theyalsopresentedlowermeanvaluesforaroma,flavour,textureandoverallimpression,butnotstatisticallydifferingfromthe35%,50%and60%lipidcontentssamples.Asconsumersaremoresatisfiedwithhighlipidcontentmargarines,itisdifficulttodevelopproductswithlesslipidinitscomposition.

Keywords

margarinesconsumersCATAaffectivetest

P2_137 “A”-“NotA”replicatedmixedmethoddevelopment

DanielEnnis1,PallaviMohekar2,BenoîtRousseau1,SimeonChow21TheInstituteforPerception,USA.2AltriaClientServices,USA

Abstract

The“A”-“NotA”method,or“yes”-“no”task,isaratingmethodwithtwocategoriesandisoftentreatedasadiscriminationmethod.The“A”-“NotA”methodisparticularlyusefulwhenthesamplesareunsuitableformultiplepresentation,inwhichcasethe2-AFC,tetrad,triangleandduo-triomethodscannotbeused.The“A”-“NotA”method,althoughtheoreticallycomparableinpowertothe2-AFC,requiresconsumerstobefamiliarwiththeitemsassessedthroughtheuseofaneffectivefamiliarizationprocedure.Therearepracticalissuestoberesolvedinusingthemethodinapplicationswithconsumerswheretheproductexposureinasessionmustbelimited,asoccursintheassessmentofproductsthatexhibithighsatietyonasingleserving.Theobjectiveofthisstudywastoassessthelengthoftimenecessaryforconsumerstobecomesufficientlyfamiliarwiththeproductpair,suchthattheirresponsestothe“A”-“NotA”arestabilized.Wewillalsodiscussappropriateanalysesforthereplicatedmixed“A”-“NotA”designtodeterminesubjectheterogeneity.Inthisresearch,consumerswereprovidedwithtwosampleswhichtheytookhomefordifferenttimeperiodstogetfamiliarized.Aftereachfamiliarizationperiod,respondentscametoparticipateinacentrallocationtest(CLT)toperformfivesuccessive“A”-“Not-A”evaluationswheretheyidentifiedwhetherthecodessampleswere“A”or“NotA”.Theresultsindicatedthefamiliarizationperiodneededforstabilizationofrespondentperformance.TheCLT’sfivesampleevaluationformatwasfoundtobeusefultodeterminethedegreeofreplicationpossible.Twosourcesofbiases(codeandresponsebias)wereidentifiedandcontrolled.

Keywords

A-NotAMethodFamiliarizationReplications

P2_138 BigFiveInventoryrobustness:Atest-retestanalysis

MaríaMora1,2,AmandaDupasdeMatos3,1,CarolinaChaya11UniversidadPolitécnicadeMadrid,Spain.2BCCInnovation,Spain.3UniversityofPadua,Italy

Abstract

Theinfluenceofindividualdifferenceshasbeenconsideredasrelevantinthemeasurementoftheemotionalresponse.Oneoftheseindividualfactorsisthepersonality,whichisrelativelyconstantinasubject.Emotionalresponsestudiessometimesneedmorethanonesessiontocollectinformation.Therefore,theaimofthepresentstudywastoevaluatetherobustnessofpersonalityassessmentbyBigFiveInventory(BFI)insensoryconsumertests.Apanelof95consumers(20-33yearsold;60%femaleand40%male)wasaskedtoattendtwiceandcompleteaquestionnairecomposedby:(1)sociodemographic,(2)likingand(3)emotionsevokedbyasetofproducts,and(4)theBFIpersonalityquestionnaires.Participantsrated44statementsofBFIusinga5-pointscale.Toanalyzethequalityofdata,Cronbach’salphawasusedtoconfirmtheinternalconsistencyofthedifferentdimensions,andInterclassCorrelationCoefficient(ICC)toevaluatetest-retestreliability.InternalconsistencyofthefivedimensionswassimilarinbothsessionsasshownbyCronbach’salphavalues:Extraversion≈0.85,Agreeableness≈0.80,Conscientiousness≈0.70,Neuroticism≈0.80,andOpenness≈0.85.ThereliabilityofthefivedimensionsreportedICCvaluesbetween0.91to0.96.Also,eachofthe44statementsrevealedICCvalueshigherthan0.8.Both,dimensionsanditems,presentedanexcellentreliabilityandthereforeanagreementbetweenmeasurements.Inshort,BFIhasbeenshowntobearobustmethodtoassesspersonalityinthecontextofsensorystudiesanditisnotnecessarytoreplicateBFIineachsession.

Keywords

ConsumerstudiesPersonalityIntraclassCorrelationCronbach'salpha

P2_139 Estimatingemotionalfoodexperienceusingcombinedimplicitmeasures

Anne-MarieBrouwer1,TimJ.vandenBroek1,MaartenA.Hogervorst1,DaisukeKaneko2,1,VictorKallen1,JanB.F.vanErp1,31TNO,Netherlands.2KikkomanEuropeR&DLaboratoryB.V.,Netherlands.3UniversityofTwente,Netherlands

Abstract

Wehereexplorethepotentialofcombiningimplicitbehavioraland(neuro)physiologicalmeasurementstoestimateemotionalexperiencewhentastingdrinks.Measuringsuch‘unconscious’responsesinadditiontoself-reportsmayhelpustobetterunderstandconsumers’food-evokedemotions.Achallengeinusingimplicitmeasurestoquantitativelymodelemotion,isthelackofgroundtruthlabelsofemotionthatarerequiredtobuildsuchmodels.Theselabelsarecommonlyobtainedbyratingsofemotion–whichisexactlythemeasurethatwewouldliketoavoidhere.Inthecurrentstudy,participantstastedandrateddrinkswhilesipsize,ECG,electrodermalactivityandEEGwererecorded.Wefirstfollowatraditionalapproachbyusingself-reportedvalenceandarousalasthegroundtruthemotionalexperienceofdrinks.Trainingamodelonasampleofdataandthenapplyingitonwithheldtestdatadidnotworkoutsuccessfully,possiblybecausesuchreportsarevariableandnoisy.Next,wefollowedanalternativeapproachthat,inprinciple,doesnotrequirepreciseratingsonexperiencedemotion:wetrainedamodelusingimplicitresponsestoavinegarsolutionasanextremehigharousal,lowvalencestimulus,andappliedthemodeltoresponsestoarangeofdifferentregulardrinks.Themodeldistinguishedbetweentheclasses‘vinegar’and‘regulardrinks’with92.5%accuracy.Forregulardrinks,wefoundtheexpectedpositivecorrelationbetweenthemodel’sscoresandself-reportedarousal(R=0.83).UsingonlyECGandsipsizeresultedinacorrelationofR=0.90.Therewerenosignificantcorrelationsbetweenthescoresandself-reportedvalence.Ourresultsindicatethat,inthecaseoftastingdrinks,implicitresponsestoanextremeemotionalgroundtruthstimuluscanbegeneralizedtoresponsestostimulithatdiffermoresubtlyinemotionalexperience.Thisenablestheestimationofemotionalexperienceusingimplicitmeasuresonly.

Keywords

physiologicalmeasuresmachinelearningvalencearousalemotion

P2_140 Theeffectofimmersivevirtualrealitycontextsonconsumersensoryperceptionofchocolate

CristinaBotinestean1,EimearGallagher1,CristinaDavid2,ChrisOvenden1,EmilyCrofton11Teagasc,Ireland.2TechnologicalUniversityDublin,Ireland

Abstract

Itiswidelyacceptedthatconsumers’hedonicresponsesareshapedbythecontextinwhichafoodisconsumed.However,consumerfoodproductevaluationsaretypicallyconductedinahighlycontrolledsensorylaboratorysettingwhichisdevoidofenvironmentalcontextualinformation.Asthedigitalworldcontinuestoevolveatarapidpace,virtualreality(VR)technologyisgainingpopularityasapotentialtoolforstimulatingmorerealisticconsumptioncontextsinconsumersensorytesting.Theaimofthisstudywastoexploretheeffectofimmersivevirtualrealitycontextsonconsumersensoryperceptionofchocolate.Usingawithinsubjectdesign,regularchocolateconsumers(n=30)ratedthesensoryattributesofthreeidenticalsquaresofmilkchocolateunderthreedifferentconditions;(1)areal-worldbusyVRcitycontext;(2)areal-worldruralVRcountrysidecontext;and(3)atypicalsensoryboothwithoutanycontext.Theparticipantsalsoansweredquestionsregardingtheirlevelofengagementintheimmersivesituation.TheVRcontextswerepresentedbya3D360-degreevideothroughahead-mounteddisplay(HMD)(OculusGo).TheVRvideoswerecapturedusingaGarminVIRB360cameraandsubsequentlystitchedtogetherusingKolorsoftware,andincludedaudiorecordingswhichweretransmittedthroughtheHMDdevice.TheresultsshowedastatisticallysignificantincreaseinperceivedoveralllikingscoresforthechocolateevaluatedintheVRcontextsincomparisontothesensorybooth(p<0.05).TheVRcountrysidecontextgeneratedsignificantlyhigherlikingscoresforflavourincomparisontothesensoryboothandVRcitycontextconditions(p<0.05),suggestingthatthisparticularVRcontexthadapositiveeffectonconsumerhedonicflavourperception.OverallthisstudydemonstratesthatVRisapromisingtoolforenhancingcontextinconsumersensoryevaluations,howeverfurtherresearchisnecessarytofacilitateitsconfidentapplicationinimprovingthereliabilityofthedataobtained.

Keywords

VirtualrealityConsumersensoryperception

P2_141 Doesinformationaboutformulationof“dulcesdeleches”affectacceptanceanddescriptiveRate-All-That-Apply(Rata)data?

IsabelleCastro1,LarissaLima2,ThuanneAmaral1,VitorEsperança1,EllenMenezesAyres1,RafaelCadena11UniversidadeFederaldoEstadodoRiodeJaneiro(UNIRIO),Brazil.2UniversidadeFederaldoEstadodoRiodeJaneiro,Brazil

Abstract

Dulcedeleche(DL)isapopulardessertproducedandwidelyconsumedthroughoutLatinAmerica.ThestudyaimedatevaluatinglikingexpectationandthesensoryprofileusingRATAmethodologyoffiveDL:2traditional(TR),1diet(sugarfree)(DT),1lactosefree(LF)and1soybased(SB).Seventyconsumersparticipatedinthisstudy(70%women,18-61years)andwereaskedtoevaluateoverallliking(OL)andbuyingintent(BI)using9and5pointsscales,respectively,plusRATAquestionsusinga5-pointscaleforeachsession(blindandinformed).ForRATA,18attributeswereselectedfromtheliterature.ANOVA,Tukeytest(p<0.05),correspondentanalysisandCochran’sQtestwereusedforstatistics.Amongconsumers,65.7%reportedconsumingDLfromoccasionallytofrequentlyand88.6%likedDLverymuchtolightly.OLandBIaveragesshowedgreateracceptanceforTR’s(Blind:7.6and6.7;Informed:7.3and6.4)andLF(Blind:7.2;Informed:7.1)followedforDT(Blind:4.6;Informed:4.8)andSB(Blind:3.6;Informed:3.8).TherewerenostatisticaldifferencesofOLandBIbetweenconditionssuggestingthatinformationdidnotaffectsuchvariables.TheRATAallowedthecharacterizationofsamplesaccordingtotheattributesandtheirintensitiesandthereweresmalldifferencesbetweenblindandinformedcondition.BrightnessandbrowncolorshowedhighestattributeintensityintheLFandTR’s,respectively.TR’sandSBpresentedmediumintensityofconsistency.Allsamplesshowedlittleadhesivenessandlittletomediumsweet,milkandcaramelaroma.OneTRshowedanintensesweettastewhiletheDTwastheleastsweet;forcaramel,allsamplesshowedlittletomediumintensityandfortheattributescondensedmilk,residualbitter,residualsweetandoily,lowintensitywasshown.Inthetexture,allsamplesobtainedmediumintensityforfirmness.

Keywords

RATAlikingexpectation

P2_142 ComparativeuseofPAEandCATAforsensorycharacterizationandidentificationofdriversoflikingforredmeats.

IbironkePopoola,HeatherBruce,LynnMcMullen,WendyWismerUniversityofAlberta,Canada

Abstract

Thestudyaimwastocomparethepreferredattributeselicitation(PAE)method–arelativelynewrapiddescriptivesensorymethod,withcheckallthatapply(CATA)forsensorycharacterizationandidentificationofdriversoflikingforbeef,horse,bisonandelkmeats.ForthePAEstudy,25panelistsevaluatedfourinsideroundroastsamplesin3differentgroupsessions(n=7,7and11)while63panelistsevaluatedthesamplesfortheCATAstudy.ThePAEpanelistsdifferedintheirproduct/sensoryexperience.DriversofmeatlikingidentifiedbythePAEgroupwerethesameasthoseidentifiedbypenaltyanalysisoftheCATAdata,thesewerejuiciness,meaty/beefyaroma,tendertexture,meaty/beefyflavor,mildflavorandaroma.ParticipantsinbothPAEandCATAstudiesassociatedhorsemeatwithdryandfibrousappearancewhilebeefwasassociatedwithmeaty/beefyflavorandaroma;bisonwithmetallicandliveryaromaandintenseaftertasteandelkmeatwithlivery,fishy,metallicflavor,muskyaromaandbloodyaftertaste.PositioningofthemeatsonthesensorymapweresimilaracrossthePAEandCATAgroupswithhorsemeatpositionedclosetobeefwhileelkandbisonwerewelldifferentiated.AnumericalrepresentationofsimilarityamongthedescriptivedatafromPAE1andPAE3andbetweenthePAEstudiesandCATAstudyobtainedbymeansofRVcoefficientwere0.856,0.843and0.925betweenPAE1andPAE3,PAE1andCATAandPAE3andCATArespectively.ThePAEmethodwascomparabletoCATAfortheevaluationofmeatfromdifferentspeciesandforidentificationofattributesdrivingliking;resultsalsosupportedtheuseofeitherfewexperiencedpanelistsoralargenumberofnaïvepanelistsforPAEstudies.

Keywords

PreferredAttributesElicitationCATAhorsemeatelkmeatbisonmeat

P2_143 Gourmetdairydesserts:influenceofperceivedcomplexityandsensorycharacteristicsonpreferences

JuliePalczak1,2,DavidBlumenthal2,MichelRogeaux1,JulienDelarue21SensoryandBehaviorScienceDepartment,France.2UniversitéParis-Saclay,France

Abstract

Understandingthedeterminantsofconsumers’preferencesiscrucialforsuccessfulproductdevelopment.Althoughitisrarelyconsidered,perceivedcomplexityisbelievedtobeoneimportantintrinsicproductfactorthatmayinfluencepreferencesdevelopment(Köster,2009).Thepresentstudyaimstoinvestigatetheinfluenceofperceivedcomplexityonconsumers’preferencesforgourmetdairydesserts.Eightgourmetdairydessertswerethusselectedtorepresentanexpectedrangeofperceivedcomplexity:

Onedessertwithanapriori‘low’complexity,composedwithonlyonelayerofasweetyogurtTwodessertswithanapriori‘medium’complexity,composedoftwolayers:thesamesweetyogurtontopanddifferentcouliswithoutpiecesonthebottom(caramelandcoffee)Fivedessertswithanapriori‘high’complexity,composedoftwolayers:thesweetyogurtontopanddifferentcouliswithchunksonthebottom(applecake,tiramisu,apple/cinnamon,banana/caramelandnuts/caramel)

WeconductedaquantitativestudyinCLTconditionswith147consumersofgourmetdairydesserts.Consumersevaluatedtwoproductsperday,duringfoursuccessivedaysandwereaskedtogivetheirlikingandperceivedlevelofcomplexityforeachproduct.Meanwhile,inordertosensorycharacterizeproductsintermoftextureandtaste,asensorypanel(N=15)wastrainedtouseanadaptationoftheSequentialProfiling.Individualdatarevealthatforhalfoftheconsumers,perceivedcomplexityalonecouldexplaindifferencesinliking.Moreover,foraquarterofconsumers,wefoundaninvertedU-curverelationshipbetweenperceivedcomplexityandliking.Eventually,perceivedcomplexitymaybecombinedwithsensorycharacteristicstomodelpreferencesforgourmetdairydessertswithmoreaccuracy.

Keywords

ComplexityDessertsPreferencesSequentialProfilingCLT

P2_144 Generatingconsumerterminologytodescribeemotionsinpetownersandtheirpets

WeilunTsai,MartinTalavera,KadriKoppelKansasStateUniversity,USA

Abstract

Emotionsareoneofthefactorsthataffectconsumers’choicesandbehaviorstowardproducts.However,therehavebeenlimitedstudiesdiscussingtheemotionsofpetownersandpets(asperceivedbytheirowners).Thepurposeofthisstudywastogenerateemotionsterminologyfrombothpetsandpetownerstohelpfurtherunderstandtheiracceptanceandrejectionbehaviors.Fourfocusgroupsessionswereconducted.Twofocusgroupsweredesignedfordogownersandtwoforcatowners.Duringeachsession,theparticipantswereaskedtoprovidesomeofthefun/positiveactivitiesthattheyandtheirpetsdotogether;andalso,someofthelessfunactivitiesthatmaynotbeasenjoyable.Next,theparticipantsvotedtwopositiveandtwonegativeactivitiestoserveassituationalbackgroundsforprovidinghowtheyandtheirpetsfeelwhensharingspecificactivities.Thesecollectedemotionsweresortedandclassifiedtoformlistsofemotionsterminology.Listsof45and64emotiontermsweregeneratedfordogsandcats,respectively.Inaddition,listsof35and70emotiontermswerecreatedfordogownersandcatowners,respectively.Examplesofemotiontermsfordogsincludedexcited,happy,anxiousandembarrassed.Andforcats,calm,happy,angry,andfearfulweresomeexamplesoftheemotionterms.Furtherstudieswillbeconductedtovalidatethegeneratedlistsofemotionsandtoexplorethesewordsintermsofpetfoodconsumptionandduringothersituationstounderstandacceptance/rejectionbehaviors.Theterminologygeneratedinthisresearchcouldprovideproductdevelopersabetterunderstandingofpetfoodconsumers,andthuspropelthepetfoodproductdevelopment.

Keywords

emotionpetconsumer

P2_145 EffectsofmashbillandagingtimeonthesensoryprofileofAmericanwhiskeys

KatherinePhetxumphou1,GregMiller2,JacobLahne11VirginiaTech,USA.2UniversityofCalifornia-Davis,USA

Abstract

Americanwhiskeysareeconomicallyandculturallysignificantbeverageswithcomplexsensoryprofiles.However,howthearomasandflavorsofAmericanwhiskeysarelinkedtomashbill(fermentedwashrecipe)and/oragingtimeinnew,charredoakbarrelshasnotbeendetermined.Toaccomplishthisgoal,aDescriptiveAnalysis(DA)wasconductedtoevaluateAmericanbourbonandryewhiskeys(K=24)distilledfromcontrolledmashbillrecipes(bourbon1:70%corn,20%rye,10%malt;bourbon2:55%corn,35%rye,10%malt.rye1:35%corn,55%rye,10%malt;rye2:20%corn,70%rye,10%malt),andaged(withdrawnat4-monthintervalsover2years)innew,charredoakbarrelsfromsamecooperageandstavelot.ADApanel(N=11)wastrainedfor11hourstosmell/tasteallwhiskeysamples,anddevelopaconsensusattributelist.Panelists(N=10,onewithdrawal)thenratedsamplesintriplicateon15-ptscales,usingaWilliamsLatinSquareDesignspreadover12sessionstoreducepresentationordereffects.DatawereanalyzedusingM/ANOVA,CanonicalVariateAnalysis(CVA),andPrincipalComponentAnalysis(PCA).Theconsensuslexiconcomprised21orthonasalaroma,5flavor,3taste,and6mouthfeelattributes.MANOVA(3-way:sample,judge,replicate)demonstratedsignificantsensoryvariationbetweensamples(Wilk’sΛ805,7442=0.041,p<0.05).PseudomixedunivariateANOVAidentified17attributesthatdifferedsignificantlybetweensamples.Further1-wayMANOVArevealedthatsensoryattributesofwhiskeysamplesvariedsignificantlybymashbillrecipe(Wilk’sΛ105,2043=0.78,p<0.05),agingtime(Wilk’sΛ175,3378=0.54,p<0.05),andwhiskeytype(bourbonvs.rye,Wilk’sΛ35,684=0.92,p<0.05).CVAandPCAplotsrevealedthatfavorablewhiskeyattributes(e.g.,vanilla,cinnamon)arelinkedtoincreasedagingtimeswhereasotherattributes(e.g.,vegetalandhay/grassy)arecorrelatedtoshorteragingtimes.Increasedryegraincontentmayalsoinfluencethevegetal,bready,andhay/grassyattributes.

Keywords

DescriptiveAnalysisWhiskeySensoryFermentedBeveragesLexicon

P2_146 ProjectiveMapping:VariationsofthemethodinaCPGenvironment

JulieAdams1,KatieE.Osdoba2,AnnlyseRetiveauKrogmann2,ClareDus2,AndrewLivermore31TheKelloggCompany,USA.2SensorySpectrum,Inc.,USA.3TheKellogg.Company,USA

Abstract

Projectivemappinghasreceivedmuchinterestwithinthesensoryandconsumerinsightscommunityinthepastfewdecadesforitsrapidnatureandpotentialconsumer-relevance,ascomparedtotraditionaldescriptiveanalysismethods.Inthefoodindustry,themethodhasyettobeexploredonalargescale.Inthisresearch,theusesofprojectivemappingtechniquesareassessedwithinaCPGenvironment,andwiththefollowingpurpose:todeterminetheobjectivesforwhichthemethodismostappropriateandtoidentifybestpracticesforimplementation.Thesequestionsareaddressedbycomparingresultsfromstudiesusing1)trainedvs.semi-trainedpanelsvaryinginsize,2)individualvs.consensusdatacollection,and3)withreferencevs.withoutreference.Asecondaryobjectiveistoexplorethevalidityofprojectivemappingthroughcomparisonwithtraditionaldescriptiveanalysis.Adiscussionoutlinestherisksandbenefitsofeachvariationofthemethodandidentifiesappropriateapplications.

Keywords

projectivemappingdescriptiveanalysis

P2_147 Myclothesareclean,butstillsmellbad—What’sgoingon?Anewmethodformeasuringchronicodortreatmentonclothes

KellyVanHarenProcter&Gamble,USA

Abstract

Inthelaundrybusiness,thescentofwashedfabricsisaleadingsignalofcleaningefficacyaswellasabenefitinandofitself.Whilealotofpastlaunchesinthelaundrydetergentindustryhavefocusedonaddingpleasantscenttomaskodors,amorerecentphenomenondrivenbyconsumerhabitsandtextiletrendshasledtoafocusonpreventingbadodors(malodors)whicharepersistentonclothes.Thispresentationwilldiscusssomeofthereasonswhywehaveseenanuptickinodorissues,laundrydetergenttechnologiesthatcanhelppreventmalodorsonclothes,andabiologicallyrelevantsensorymethoddevelopedtoholisticallymeasuresolutionstothisproblem.

Keywords

MalodorLaundryDescriptiveAnalysisConsumerInsights

P2_148 Sensoryscienceinthefragranceindustry

KrystynaRankinInternationalFlavors&FragrancesInc,USA

Abstract

TheSensorycommunityhasmostlyfocuseditsworkonfood/flavorandfood-relatedproducts.Conferencepresentations,publications,researchpapersandbooksarewrittenwiththefood/flavorindustryinmind.Newmethodsaredevelopedforevaluationoffoodsandflavors.Datacollectionsoftwareandstatisticalmethodsaremostlytargetingthefood/flavorindustryaswell.Butovertheyearssensorymethodshavebeenincreasingusedinnon-foodareasandtheSensorycommunityneedstocatchup.InthispresentationIwillprovideanoverviewofhowSensorySciencehasbeenappliedinthefragranceindustry,compareandcontrasthowvarioustoolsareused,provideexamplesofthetypeofchallengeswefaceandtypesofquestionsweareaskedtoaddress.Forexample,oneofourchallengesisunderstandingtherelationshipbetweenthesensorymeasurementoffragrancedeliverytechnologyvs.consumerexperienceinapplicationssuchasfabricorunderarmproducts.IwouldliketochallengetheSensoryandStatisticalcommunitiesaswellasDataCollectionSoftwaredeveloperstolearnmoreaboutthetypeofworkthatfragranceandothernon-foodproductsdoandadapt/developmethodsandsoftwarethatmaybebettersuitedtothoseneeds.

Keywords

fragranceindustryconsumerproducts

ECR_V_08/P2_149 Individualdifferencesinpreferredcontexttohaveacocktail:amultidimensionalapproach

LapoPierguidi1,SaraSpinelli1,CaterinaDinnella1,SabrinaTatti2,MarioGregori2,ErminioMonteleone11DAGRI-UniversityofFlorence,Italy.2DavideCampariMilanoS.p.A.,SestoSanGiovanni(MI),Italy

Abstract

Alcoholiccocktailsareconsumedinverydifferentsituationsanditiscommonforindividualstohavetheirfavouritecontexttodrinkacocktail.Thisstudywasaimedatinvestigatingwhetherthepreferenceforaspecificcontextforhavingcocktailwasrelatedtoindividualdifferences,representedbyvariationsinpsychologicaltraits,incocktailinvolvementandintakeandinlikingforbitter-basedcocktails.159regularcocktailconsumers(53%females,18-40yrs)wereaskedtofreelydescribetheirmostpreferredsituationforconsumingacocktailandthentotasteinblindconditions,andratethelikingofsixalcoholiccocktailspreparedwithbitter.Theresponsestotheopen-endedquestionswereanalysedcouplingsemioticsandstatisticalanalysis(Spinellietal.2017).Threeclustersofconsumers(A,B,C)differinginpreferredcontextwereidentifiedusingaPrincipalDirectionDivisivePartitioning.ClusterApreferredarelaxingcontexttohaveacocktail.TheseconsumersweremoreinvolvedwithcocktailsbutexpressedalowerlikingforthesixevaluatedsamplesthanthoseinClustersC.ConsumersbelongingtoclusterBfocusedonsocialaspectswhiledescribingtheirfavouritecontext;theyreportedahigherintakeofspiritsthanclusterA,alowerinvolvementincocktailsandwerefoundtobemoreuninhibitedandmoreimpulsivethantheotherclusters.ClusterCdescribedtheirfavouritecontextasa“beforedinner”situation(aperitivo).Thisclusterincludedahighernumberoffemalesandwascharacterizedbyalowerconsumptionofspirits.Consumersbeingpartofthisclusterreportedhigherlikingscoresforthesixbitter-basedcocktailscomparedtoClusterA.Thestudyshowedthatopen-endedquestionscanbeusefultoidentifyconsumerclusterswhichdifferinpreferredcontexttohavealcoholiccocktailsandthattheseareassociatedwithindividualdifferencesinpsychologicaltraits,involvement,alcoholintakeandlikingforcocktails.

Keywords

open-endedquestionssemioticsinvolvementpersonalitytraits

P2_150 Areimplicittestsreliable?Testingtherepeatabilityofasemanticprimingmethod

LaurenHenry1,AndyDean2,TraceyHollowood3,1,TraceySanderson11SensoryDimensions,UnitedKingdom.2System1Insights,UnitedKingdom.3THConsulting,UnitedKingdom

Abstract

Traditionalmarketresearchmethodsoftenrelyonexplicitfeedbackfromrespondents.Thesequestionnairesaskdirectquestions,andtapintoSystem2thinking,whichisrelativelyslow,logicalanddeliberate.Despiteproductsperformingwellinexplicitmarketresearch,however,theyoftendon’tsucceedinthemarket;bringingintoquestionthevalidityofexplicitmethodsinpredictingconsumerbehaviour.Morerecently,interestinusingimplicittestsinmarketresearchhasincreased.Implicittestsaredesignedtotapintofaster,instinctive,subconsciousprocessing,withoutdirectlyaskingthequestionbeinginvestigated.Thisimplicitresponseisgivenunconsciouslyandsoislessbiasedorinfluencedbysocialnorms.Inthisway,implicitmethodsmaybebetterpredictorsofreal-worldbehavioursand,therefore,betterpredictorsoftheperformanceofproductsinthemarketthanexplicitmethods.Aswithallnewmethodologies,thereareconcernsregardingthevalidityandreliabilityofthedata;theaimofthisresearchwastotesttherepeatabilityofanimplicittest.Thequestionnaire,designedusingasemanticprimingparadigm,capturedemotionsevokedbyfourchocolatesamples(white,dark,milkandmilkwithinclusions)tocreateanemotionalprofileforeachproduct.Thesame105respondentscompletedidenticalteststwoweeksapart.Differentemotionswereevokedbyeachofthechocolates.Afterconsumingwhitechocolate,respondentsfeltcomforted,excited,amusedandpeaceful.Aftereatingmilkchocolaterespondentsfelthappy,adventurousandenergetic.Milkchocolatewithinclusionsmadethemfeelhappy,friendlyandspecial.Whiledarkchocolateevokedthefeelingoffree-spiritedness,confidenceandpride.Thereplicatesforthreeofthefoursamplesresultedinthesameemotionalprofile,suggestingthatthistestwasrepeatableand,therefore,areliabletoolforfoodandbeverageproductresearch.Resultsforonesampleweredependentonthereplicate;therelevanceofthiswillbediscussed.

Keywords

ImplicitEmotionRepeatabilityFoodSemanticpriming

P2_151 Developmentofauser-friendlysensorytooltakingintoaccountsemanticproximitiesbetweenattributes.Applicationonsensorialcharacterizationofwines.

LéaKoenig1,CécileCoulon-Leroy1,RonanSymoneaux1,VéroniqueCariou2,EvelyneVigneau31Univ.BretagneLoire,France.2StatSC,ONIRIS,INRA,,France.3StatSC,ONIRIS,INRA,France

Abstract

Aromaticcharacterizationusuallyturnstobeacomplextaskevenforwell-trainedassessors,duetoindividualsensitivityandlargenumberofattributes.Togainineaseofsensoryevaluation,anarrangementofaromatermshasbeenproposedbymeansofaromaswheels,mostlyonthebasisofempiricalknowledge.Theaimofthisstudyistoproposeanewtoolbuiltwiththestructurationofaromaticlexiconbasedonsemanticrepresentations.Itreliesonahierarchicalstructureencompassinggenericandspecifictermsandwasobtainedfromasemi-taxonomicexperimentcarriedoutonalargesetofodorterms.Odorsfortheexperimentwereselectedbasedonwineliterature.Among300papers,35wereretainedand604attributeswereidentified.Afterananalysisofthecitationfrequencies,96attributeswereselected.156subjects,involvingbothexpertandnon-expertsubjects,wererecruited.Theyallperformafreesortingtasktodeterminethesimilaritiesanddissimilaritiesamongthe96attributesofodors.Theyhadtheinstructiontocategorizeodorsbasedontheirolfactoryproximity.Oncetheyperformedthisfirsttask,theygroupedtheircategoriesasmanytimesastheywant,untiltheydonotconsideranyolfactoryproximitybetweentheremaininggroups.Finally,theywereaskedtonametheirgroups.Thereafter,statisticalanalyseswerecarriedouttoproduceaglobalhierarchicalrepresentationofwineodorattributes.Finally,asoftwaretoolwasimplementedonthebasisofwineodorattributeshierarchicalrepresentation.Itprovidesaneasynavigationthroughtheattributes.Thissoftwareisthefirststeptowardasensorytoolforwinecharacterizationaimingatsimplifyingandstandardizingtheprocessofdescribingwineodors,fromgenerictomorespecificattributes.Theobjectiveofthisimprovementistofacilitatethedataacquisitionandtakingintoaccounttheproximitybetweenattributesduringthedatatreatment.

Keywords

aromaticcharacterizationsensorytoolsemanticrepresentationwine

P2_152 ResearchintothepsychophysicalbasisforthedeterminationofpungencyintensityevokedbyChinesepepper(Zanthoxylumbungeanum)

Lu-luZhang1,Bo-linShi1,KuiZhong1,Hou-yinWang2,Long-yunLiu1,RanXie1,Tian-pengHe1,LeiZhao11ChinaNationalInstituteofStandardization,China.2FoodandAgricultureStandardizationInstitute,ChinaNationalInstituteofStandardization,China

Abstract

PungencysensationisatypicalcharacteristicofChinesepepper,anditisalsoacriticalindicatorofpepperquality.TheUPLC-MS/MSmethodwasusedforthequalitativeandquantitativeanalysisofthemaincontributortothepungencysensationof17Chinesepeppersfromdifferentgeographicalregions.Theresultsindicatedthatthepresenceofconsiderablediversityregardingtypeandalkylamidecontentamongsamples.Moreover,eightprimarycompoundsdenotingpungencywereconfirmed,accountingformorethan97.31%ofthetotalalkylamidecontent.Furthermore,2-AFC,AnotAtestandmagnitudeestimatemethodwereusedforthedeterminationofpungencythresholdsandintensity.TheresultspresentedthatthecalculatedWeberfractionwasstableat0.15forthelowphysicalconcentrationwhiletheexponentofpungencywas0.71.Besides,theJNDwascalculatedtobe25andthesensorydifferentiationas12.Moreover,themodifiedScovillemethodwasusedtodeterminethepungencyintensityof17samplesandtheirintensitywasfoundtobebetween30,000and560,000.However,theabovementionedresultsimpliedthattherewasnoconsistentrelationshipbetweenthetotalalkylamidecontentandthepungencyintensity.Thus,principalcomponentregression,ridgeregressionandpartialleastsquaresregression(PLSR)wereusedtoanalyzetheirrelationship.TheresultsindicatedthatthemodelobtainedviaPLSRwassignificant(p<0.05),demonstratingitsefficacy.Moreover,theRMSEC(4.70E+04),RMSEP(1.17E+05),R1(0.94)andR2(0.62)valuesallexceededthoseofthefirsttwomodels.Inthisstudy,theresearchintothepsychophysicalbasisofthepungencysensationcreatesascientificfoundationforstandardizingtheprocessofdeterminingpungencyintensityandsensoryqualitycontrolofpungentfoodsandcuisines.Furthermore,itcanbehelpfulinelucidatingthemechanismofthesensoryinteractionbetweenpungencyandothersensationsrelatedtohumanhealthandnutritionalbenefits.

Keywords

pungencyintensityChinesepepperpsychophysicalbasisUPLC-MS/MSpartialleastsquaresregression(PLSR)

P2_153 Acomparisonbetweenaroma-activecompoundsandthesensorycharacteristicsofChinesepepper(Zanthoxylumbungeanum)fromdifferentgeographicalregionsusinggas-chromatography-olfactometry-massspectrometryandrankingdescriptiveanalysismethod

Si-siWang1,Lu-luZhang1,KuiZhong1,Hou-yinWang2,Bo-linShi1,Long-yunLiu1,RanXie1,Tian-pengHe1,LeiZhao11ChinaNationalInstituteofStandardization,China.2FoodandAgricultureStandardizationInstitute,ChinaNationalInstituteofStandardization,China

Abstract

Chinesepepper,knownforitsuniquearomaandpungencyproperty,canbeusedtoprovidefoodwithdistinctiveflavor.ConsideringthatthechemicalcompositionandsensoryprofileofthepeppersvaryamongdifferentgeographicalregionsofChina,thisstudyexaminedthechemicalcompositionandaromacharacteristicsofthesepeppers.GC-MSwasusedtoanalyzethechemicalcompositionsfromthevariousoriginsourcesand65volatilecompounds,withthecontentrangingfrom17.36-190.87mg/g,weredetectedandidentified.Besides,eachsamplehad33compoundsincommon.GC-Ocombinedwitharoma extract dilution analysis(AEDA)wasthenemployedfordeterminationofthecomponentsthataffectedthearoma.Seventeencomponentswereidentifiedasaroma-activecompounds,eightofwhichwerevitalelements(FD≥128)includingsabinene,D-limonene,β-ocimene,linalool,trans-sabinenehydrate,citronellal,terpinen-4-olandα-terpineol,respectively.However,thecontentofaroma-activecompoundsexhibitedsignificantdifference(P＜0.05)amongthesamples.Theoriessuggestthatthestimuluscontentisnotcorrespondencenecessarilytothesensorycharacteristics.Therefore,rankingdescriptiveanalysiswasconductedandthearomaticcharacteristicscouldbedescribedascontainingscentsofmint,lemon,greenery,woody,citrus,pineandpepper.Moreover,thesamplescanbedividedintothreecategoriesusingtheGeneralizedProcrustesAnalysis(GPA)method.TheLaiwuandKunmingsamplesweregroupedwiththelemonyandmintyflavor.TheHancheng,Handan,HanyuanandBaojisamplesbelongedtothesamegroupastheflavorexhibitingwoodyandgreenproperties.Finally,thesamplesfromLinxiaandYunchengdenotedanintensepepperflavor.Theresearchregardingthecomparisonbetweenaroma-activecompoundsandthesensorycharacteristicsofChinesepepperwillmakeapositivecontributiontotheevaluationoffoodflavor,featurequantificationandflavordesign.

Keywords

sensorycharacteristicsChinesepepperGas-Chromatography-Olfactometry-MassSpectrometryRankingDescriptiveAnalysisdifferentgeographicalregions

P2_154 Howdoconsumerlikingratingschangeinimmersiveandstructuredcontextswhenproductsarepresentedblindedorbranded?Experiencingbeerinataproomversuscentrallocationtestfacilities(CLT).

LeighEnderle1,DarlaHall2,CindyWard11SensationResearch,USA.2ResearchVibe,USA

Abstract

ContexteffectsofratingisarecenttopicinSensoryConsumerResearch.Multiplecontextshavebeenstudiedsuchasmock-upimmersivesituationswithaudio-visualstimuli,CLTimmersiveset-ups,orHUTswhicharecomparedtoCLTstudies.ThisstudyutilizesanoperationalbreweryTaproomsituationversusCLTsituationstoestablishenvironmentalcontextdifferences.Thefollowingcontextswerestudied:1)“TaproomBranded”–Breweryinterceptedconsumers(n=98),brandedglassware,marketedcans;2)“TaproomBlinded”–Breweryinterceptedconsumers(n=100),unbrandedglassware;3)“CLTBranded”-CLTusingpre-recruitedcraftbeerconsumers(n=98),brandedglassware,marketedcans;and4)“CLTBlinded”-CLTusingpre-recruitedcraftbeerconsumers(n=97),unbrandedglassware.Twoouncesof4differentstylesofbeerwereevaluated.Aflightwasservedcold(37-40°F)andevaluatedinsequentialmonadic,rotatedandbalanceddesign.TheTaproomsituationwasafullbrandedbreweryexperiencewithmusic,sportsprogramsontelevision,andtaproompatronsmeetingfriends,orderingbeerandfood,andhangingout.TaproomandCLTBrandedweresignificantlyhigherthanTaproomBlindedandCLTBlinded(p-value0.0001).AveragehedonicscoreswerehigherinBrandedthaninBlindedscenarios(0.9Taproomand0.6CLT).TheTaproomsweretheleastsensitivecontextsforfindingproductlikingdifferences(p-valueTaprooms=0.20,Branded=0.004andBlinded=0.013).TheBreweryhas2coreproducts(AmberandIPA)thatperformdifferentlyincontext.TheAmberscoreshighinallcontexts,however,IPAlikingdroppedfromTaproomtoCLTscenariosespeciallyinBlindedCLT.WepresumethatconsumersaremorefamiliarwithIPAintheTaproom.Contextimpactsproductlikingscores,order,andsensitivity.BrandingshouldbeconsideredtobringcontexttoblindedproducttestsinCLTorfullcontextscenario.Productstestedblindarelikelytoscorelowerthaninabrandedscenarioregardlessofthecontext.

Keywords

ContextBrandingConsumerImmersive

P2_155 Whatinteractionsaffectconsumerpurchasedecisions?Selectingabeerinataproom.

LeighEnderle,CindyWardSensationResearch,USA

Abstract

Whenconsumersvisitaretailer,theymayhaveaspecificpurchaseinmind.However,severaldecisioninteractionsmaybepresentedthatcouldinfluenceapurchase.Context,brand,websitesandadvertisingcuesmayinitiallyaffectapurchase.Additionally,iftheconsumertastesandinteractswiththeproduct,orifthereisaninteractionwithexpertsorfriends,theirchoicemayoncemorebeinfluencedorchanged.Thisstudywasdesignedtoinvestigatedecisionsmadebytaproompatronswithanintenttopurchase.Interceptedconsumers(N=138)documentedthebeertheyplannedtoorder(“Initial”choice-freecomment).Consumersthenevaluated5brewerycorebeers(blind,2oz,37-40°F).Aftertasting,blindedsamples(Core)wererevealed.Alistwaspresented(includingname,%ABV,styleofbeer)of25limitedtimeoffered(LTO)tapbeersplusthe5Corebeers.Fromthe30totalbeers,consumersindicatedtheirselectedbeer(“Taste”choice).Consumersthenorderedabeerfromthebartenderwithoutrestrictions(“Final”choice).Interceptedconsumerssplitinto2groupsbasedon“Initial”selectionwhere30%chose“Core”and70%chose“LTO”.Consumersswitchedtheir“Initial”choicethrough“Final”choicesimilarlyacross“Core”and“LTO”atapproximately50%.Aftertastingproducts,“Core”(47%)switchedmarginallymorethan“LTO”(41%).From“Taste”to“Final”,bothgroupsswitchedabout25%ofthetime.Mostrespondentsconsideredthemselvesadventurousandlikedtotrynewthings(91%).Thereareseveraldecisionpointsforapatronwhenorderingabeerinataproom.Mostswitchesoccurredafterinteractingwiththebrand,productinformation,andtasting(InitialtoTaste,p=0.002).Interactionwiththebartenderorfriendshadlessofaneffect(TastetoFinal).Productchoicemaybecomecertainformanyconsumerstowardtheendofthepurchaseprocess,butchoicecontinuestobeimpressionablethroughoutforothers.

Keywords

ConsumerDecisionInfluenceIntent

P2_156 Usingprojectivemappingbasedonchoicetountangleconsumerattitudestounfamiliarredwinetypes.

EleanorBilogrevic,DamianEspinaseNandorfy,PatriciaOsidaczWilliamson,LeighFrancisTheAustralianWineResearchInstitute,Australia

Abstract

Therecentlyintroducedmethodofprojectivemappingbasedonchoiceorpreferencewasinvestigatedtofindwhethergreaterdetailmightbeuncoveredregardingconsumerresponsestounfamiliargrapevarieties.Asacomplexproductcategorywithmanyvariationsavailableonthemarket,winecanbemadefromalargenumberofdifferentgrapevarieties,andgrapessourcedfromamultitudeofregionsworld-wide.Theprojectivemethodwasassessedwith56regularredwinedrinkersunderthreeconditions:tastingblind;notastingbutassessingthelabelwithgrapevarietydisclosed;andtastingwiththelabel/grapevarietypresented.Blindlikingdatausingthenine-pointhedonicscalewasalsoobtained.Theassessmentsweremadeoverthreesessionsatacentrallocation.Asetofeightredwines,includingthewell-knownvarietyShirazandlesswell-knownvarietiestoAustralianconsumerssuchasSaperavi,wereevaluated.Thesensorypropertiesofthewineswerealsocharacterisedusingaseparatetrainedsensorydescriptiveanalysispanel.Themethodwasfairlysimpletoadminister,althoughrequiringcarefulbriefingoftheconsumers,andsomesubjectiveinterpretationoftherawdatawasrequired.Theresultsprovidedtheabilitytounderstandtherelativeimportanceofsensorypropertiescomparedtodegreeoffamiliaritywiththegrapevariety,aswellasappropriatenessofthewinesfordifferentoccasions.Notably,blindprojectivemappingwithchoicegaveimproveddiscriminationcomparedtoconventionalhedonicscoring.

Keywords

consumerdescriptiveanalysisprojectivemappingwine

P2_157 Industrialproductionoflactose-freemilk:evaluationofthechemicalandsensorychangesduringstorageemployingdifferentcommerciallactasepreparations

RiccardoBottiroli1,2,EugenioAprea1,EmanuelaBetta1,FlaviaGasperi1,LeonardoMenghi1,IsabellaEndrizzi11FondazioneEdmundMach,Italy.2UniversitàdegliStudidiNapoliFedericoII,Italy

Abstract

Asaresultoftheworldwideincreasingawarenessforlactoseintolerance,lactose-freeUHTmilk(LF)isincreasinginpopularity.ManufacturingofLFisnottrivialanditposesseveraltechnologicalissuesalongproductionandshelf-life.Acrucialstepisthechoiceofthelactasepreparationasthepresenceofunwantedarylsulfataseandproteolyticsideactivitiesmightleadtooff-flavordevelopment,compromisingthequalityofthefinalproduct.Inthisframe,theaimofthestudywastoevaluatetheadditionofdifferentcommerciallactasepreparationsonthesensorypropertiesofLFduringshelf-life.Threecommerciallactases(E1,E2,andE3)wereusedtoproducetheLFindustriallyanda120daysstorageat20°Cwasthenperformed.SensorypropertieswereassessedviaQuantitativeDescriptiveAnalysis(QDA)byatrainedpanelat30,75,and120daysofstorage.TheemploymentofdifferentlactasesdidnotendupinadiversedescriptionoftheLFsbythepanel,eventhoughanoveralldecreaseofsomeattributesassociatedwithmilkcolorintensitywasdetected.ThedecreaseshouldbeconsideredasatypicaltrendofUHTmilkduringaging.Colorandvolatilesanalysiswereperformedinsupportofthesensorydata.Regardlessthecommerciallactaseemployed,colorofLFchangedovertimeduetoanincreaseofthea*CIELabparameter.Eventually,atotalof27volatileswereidentifiedand,besidesatemporalevolutionofthecompounds,theprofileoftheLFpreparedwithE3tendedtodifferslightlyfromtheLFaddedwiththeothercommerciallactases.

Keywords

lactose-freemilkshelf-lifeVolatileorganiccompoundsQuantitativeDescriptiveAnalysis

P2_158 Precisioninvocabularygenerationandlearningeffectsforproductspecificattributes:applicationsinbeerprofiling

LineE.Nielsen1,LineA.Mielby1,DerekV.Byrne1,2,HildegardeHeymann3,21AarhusUniversity,Denmark.2Contributedequallyasauthorsandsupervisorsofthiswork,Denmark.3UniversityofCalifornia,Davis,USA

Abstract

Whenperformingdescriptiveanalysis,trainedsubjectsarereportedlymoreefficientandpreciseinvocabularygenerationcomparedtountrainedsubjects.However,whateffectdoesproductinvolvementhaveonattributelearningandvocabularygeneration?Thecurrentstudyaimedtoelucidatethis,bycomparingsemi-trainedgroupswithlowandhighbeerproductinvolvement.

Thestudyconsistoffoursteps:1)ascreeningtoclassifyconsumersbasedonbeerconsumptionpatterns(craft-stylevs.non-drinkers),2)beervocabularygenerationandattributeidentificationtests,3)fourone-hourtrainingsessions,and4)attributeidentificationtests.

Thesamplesusedwerepilsnerbeer(control),spikedwithflavorcompoundsintwolevels(low/high)ofeitherbitter,malty,fruity,sulfurorhoppy.Duringvocabularygeneration(step2),participantswereinstructedtoprovidethesinglebestwordtodescribethesensorycharacteristicsofthesamples.Intheattributeidentificationtest(step2and4)theparticipantswereaskedtochoosethebestdescribingwordfromalistoffixedattributes.

Wordcloudsandcorrespondenceanalysisbasedonthevocabularygenerations(step2),showedaclearseparationbetweenthetwogroupswerethecraft-styledrinkersgeneratedamorepositive,specificanddescribingvocabulary,comparedtothenon-drinkers.Theresultsoftheattributeidentificationtestforbothpanelsbefore(step2)andafter(step4)trainingindicatesthat,bothgroupshaddifficultiesidentifyingtheattributesbeforethetrainingsession.However,thecraft-stylegroupwasoverallbetteratidentifyingtheattributescomparedtothenon-drinkers,despiteimprovementinbothgroupsaftertraining.

Toconclude,ahigherproductinvolvementresultedinamoreprecisevocabularyandahigherattributeidentificationrate.However,thecraft-stylegroupstruggledtoidentifythehoppyattributebeforetrainingandimprovedmarkedlyaftertraining,indicatingthathighproductinvolvementalonedoesnotteachthegrouptoidentifytheattributes.

Keywords

VocabularygenerationBeerProductspecificattributesProductinvolvementLearningeffect

P2_159 RelationshipbetweenrheologicaltestsandCATAanalysison“SweetPekeetah”asianplum

LoretoContador1,CarolinaKusch1,KarenMesa2,RodrigoInfante11UniversidaddeChile,Chile.2UniversidaddeO'Higgins,Chile

Abstract

Oneofthemainconcernsofthefreshfruitindustryistoincreasethequalityoftheproductinordertomeetthegrowingexpectationsofconsumers.Texture,togetherwithappearanceandtasteareimportantcomponentsofqualitythatdeterminetheacceptabilityoffreshfruit.TheAsianplum(Prunussalicina)isaclassicfreshfruitinthemarket,inwhichduringthecommercialphaseundergoesaseriesofchangesthatwilldeterminethequality.Amongthese,themodificationinthestructureanddynamicsofthecellwallwilldefineitstexture."SweetPekeetah"isanewplumdevelopedbytheUniversityofChile,characterizedbecauseitkeepsahighfirmnessofitspulpmorethanotherplums,andpresentsacrispytexture.Theinformationprovidedbythesensoryanalysiscanbeusedtopositionaproductinthemarket,asaqualitycontrolmeasure;tounderstandthepreferencesofconsumers,andtocorrelatethisdatawithinstrumentalmeasurements.TheCATAconsumer-basedsensoryanalysismethodology(Checkallthatapply)allowstoobtainveryusefulinformationofthequalityofaproduct,andnotonlyitsacceptability.ThemainfocusofthisresearchwastofindrelationshipbetweeninstrumentaltestsandCATAanalysis."SweetPekeetah"plumwassubjectedtocoldstoragefor49daysat0°C,andthenkeptinaripeningchamberforother8days.Aninstrumentalandsensoryanalysiswasalsoapplied.TheTA-XTplustexturometerwasusedtomeasuretherheologicalvariablesandalsothesolublesolidconcentrationandthetitratableaciditywasmeasured.Inaddition,aCATAanalysiswascarriedouton100consumers.Theresultsindicatethattherearerelationshipsbetweenconsumercharacterizationandinstrumentalanalysis."SweetPekeetah"plumwasdefinedbyconsumersasacrispyplum.

Keywords

FruitTextureplumCATA

P2_160 UsingRelativePreferenceMapping(RPM)todeterminelikingforplantmilksindifferentconsumptionlocations

AmaOduro,MaameYaakwaahBlayAdjeiUniversityofGhana,Ghana

Abstract

RapidprofilingmethodslikeCATA,projectivemapping,flashprofilingandpolarizedsensorypositioninghavebeenintroducedtoreducethetimeandcostinvolvedinprofilingproductsduringproductdevelopment.RelativePreferenceMapping(RPM)wasdevelopedbasedontheprincipleofprojectivemapping.ThedifferencebetweenprojectivemappingandRPMisthatRPMusesareferencesampleandhastwoaxes,adifferenceandalikingaxes.Plantmilkhasalotofhealthbenefitsbutitsconsumptionislimitedbyitspoorsensoryprofile.Centrallocationtestsarenotareflectionofthenormalconsumptionsettingofplantmilkbeverages.ConsumertestsweredoneusingRPMinbothalaboratoryandsocialsettingusingconsumersofplantmilk.90consumerswereusedineachsetting.Adairymilksamplewasusedasthereferenceandacommercialplantmilkbeveragewasaddedtothetestproductstoseehowlaboratoryformulatedplantmilkswillperformcomparedtothisproduct.Thecommercialplantmilkproductwaslikedmorethanthelaboratoryformulatedplantmilks.Thelikingscoresforthesocialsettingwerehigherthanthatforthelaboratorysetting.Thecommercialplantmilkbeverageandtwoofthelaboratorymademilkswereloadedinto“anareaofinnovation”(i.e.theareabetweentheaxesfor"likedmorethanreferenceanddifferentfromreference"ontheconsensus2Dmap).UsingRelativeReferenceMappingenabledplantmilksamplestobevisualizedonatwodimensionalmapbasedonhowmuchtheywerelikedandhowdifferenttheywerefromadairymilksample.

Keywords

ProjectiveMappingConsumerPreferenceMilk

P2_161 The“IDo’s”ofpanelistengagement

MackenzieHannum1,RichardPopper2,ChristopherT.Simons11TheOhioStateUniversity,USA.2P&KResearch,USA

Abstract

Lackofpanelistengagementcontributestounreliablesensorytestresults.Apreliminaryassessmenttool(questionnaire,EQ)composedof16itemswascreatedtoassesslevelsofengagementbutrequiresvalidationinsensoryapplications.Priorresearchsuggeststhatmonotonyofataskmaydecreaseengagement,therefore,theoverallobjectiveofthisstudywasto(1)condenseittodecreasepotentialmonotonyofrespondingtoEQitemsand(2)furthervalidatetheEQ.Inthisstudy,theEQwasdistributedfollowingnumerousconsumersensorytests.Theconsumersensorytestsspannedavarietyoffoodandbeverageproducts,testlengths,andnumberandtypesofquestions.Exploratoryfactoranalyses(EFA)wereconductedondatacollectedfromtendifferentconsumersensorytests(N=774)toevaluatethepsychometricpropertiesoftheEQandcondensethequestionnaire.Thisresultedinathree-factor,10-itemmodelwithgoodreliability(α=0.856).Sixoftheoriginalitemswereremovedduetohavinglowitem-totalcorrelations(below0.4),possessingcross-loadingsgreaterthan0.4onmultiplefactors,notloadinggreaterthan0.4onanyfactorand/oralackofrelevanceinsensorytestingapplication.Resultsindicatethethreeemergingfactorsthatconstituteengagementinsensoryapplicationsareactiveinvolvement,purposefulintent,andaffectivevalue.Thenew3-factor10-itemmodelwassubsequentlyvalidatedthroughtwoadditionalconsumersensorystudies(N=416andN=456).BothvalidationstudiesproducedacceptabletogoodmodelfitindiceswithanRMSEAbelow0.07,SRMRbelow0.04,bothCFIandTLIabove0.95andgoodreliability(α>0.850).Furtherinvestigationtoconfirminstrumenteffectivenessisongoing.Suchaninstrumentallowsforadeeperunderstandingofpanelistengagementanditsimpactondataquality,enablingthedesignofsensorytestscapableofgeneratingmorereliabledatabothwithinthefieldoffoodscienceandbeyond.

Keywords

panelistengagementpsychometricsscaledevelopmentconsumertesting

P2_162 Howtorebuildaconsumptionepisode?Animmersive“breakfast”

Maelle-AhouGouton1,2,DavidBlumenthal1,CatherineDacremont31UniversitéParis-Saclay,France.2UniversitéBourgogneFranche,France.3UniversitéBourgogne,France

Abstract

Rebuiltenvironmentsaimtoconsidercontextduringfoodevaluation,whilekeepingundercontroltestingconditions.Whetherimmersiveroomsorvirtualreality,thedifficultyistoevokeaconsumptionepisode,notonlyaplace.AccordingtoBisogni(2007),eightinterconnectingdimensionscharacterizeaconsumptionepisode:foodanddrink,location,time,recurrence,activities,socialsetting,mentalprocesses,andphysicalcondition.Ifallthosedimensionsarepartofconsumptionepisodes,itseemsnecessarytoevoketheminsidetherebuiltenvironmentwhereonly“location”and“foodanddrinks”areactuallyprovidedtoparticipants.Inthepresentstudy,theconsumptionepisodeis“havingaweek-daybreakfast”.Theobjectiveistoidentifythekeyfeatureseffectivetoevokeaconsumptionepisodefromcuesintroducedinthephysicalenvironmenti.e.,akitchen.Atfirst,theconsumptionepisodewascharacterizedwithasemanticassociationtask.135participantspromptedbythequestion“whatcomestoyourmindwhenItellyou:breakfast?”provided1to5words.Themostcitedwordsrefereedto“foodanddrinks”(e.g.“coffee”,“croissants”)andthesecondmoreciteddimensionwas“time”(e.g.“morning”).Then,40participantsperformedarecall-taskwithphotoelicitationtoidentifywhatinthekitchenprovidecuesofthesixotherdimensions(time,activity,etc.).Thedayoftheinterview,participantstookpicturesoftheirkitchenshowingthearrangementoftheirbreakfast.Throughasemi-directiveinterview,theydescribedtheeightdimensionsoftheirbreakfastandshowedinthepicturescluesofwhattheymentioned.Forexample,aclockonthewallisagoodwaytosignaltimeandevokethemorning.Thisapproach,combiningpsychologyandanthropologymethodologies,allowstheidentificationofsalientelementstoevoke“aweek-daybreakfast”episode.Thenextstepistoimplementthesecluesinanimmersivecontextandvalidateitsevocationpotential.

Keywords

contextconsumptionepisodebreakfastimmersivedevices

P2_163 Sensoryprofileoftheconsumer’sidealyogurtobtainedbycheck-all-that-applyquestionsandexternalpreferencemapping

MarceloMiraballes,NataliaHodos,GonzaloDaRosa,AdrianaGámbaroUniversidaddelaRepública,Uruguay

Abstract

Check-all-that-applyquestions(CATA)isasensorytechniquethathasbeenusedtoobtainrapidproductprofilesfromconsumers.Thismethodologyisalsousefultoobtainthesensoryprofileoftheconsumer’sidealproduct(CATA+I).Anotherapproachtoobtainingthiskindofinformationisusingexternalpreferencemapping(EPM).Theobjectiveofthisworkwastocomparethesensoryprofilesoftheconsumer’sidealdrinkableyogurtobtainedbyCATA+IandEPM.Sixcommerciallyavailablesampleswereselectedfromlocalsupermarketsfortesting.Inaddition,120consumerswereaskedtoevaluatetheiroveralllikingofeachsampleonanine-pointhedonicscale.Foreachsample,consumersalsohadtoansweraCATAquestioncomposedof24descriptiveterms.Afterassessingthesixsamples,consumerswereaskedtodescribetheiridealyogurtwiththesameCATAterms.Thedatawereanalysedusinganalysisofvariance,correspondenceanalysis,clusteranalysisandEPMusingRsoftware.Theresultsshowedtheexistenceoftwogroupsofconsumerswithdifferentpreferencepatterns.Foronegroup,theoutcomesofthetwomethodologieswerehighlysimilarinidentifyingtheidealproductswithsimilarsensorycharacteristics.However,theresultsfromthesecondgroupweredifferent.TheEPMmethodidentifiedtwoidealproductswithdifferentsensorycharacteristics,whereasCATA+Iwasabletoidentifyonlyone.Toconclude,EPMandCATA+IareshowntobecomplementarymethodologiesbecauseEPMisabletoidentifyseveralidealproducts,whereasCATA+Iisabletoidentifyonlyoneofthem.

Keywords

externalpreferencemappingconsumerCheck-all-that-applyquestionsidealyogurt

P2_164 Exploringtheuseofthepivotprofiletechniqueinsensoryshelf-lifeestimation

MarceloMiraballes,AnaLeiza,MarianaMartínez,NataliaHodos,AdrianaGámbaroUniversidaddelaRepública,Uruguay

Abstract

Duringthedevelopmentofafoodproduct,theapplicationofrapiddescriptivesensorymethodologiesisveryusefulfordeterminingtheinfluenceofdifferentvariablesonthesensorycharacteristicsoftheproduct.Thepivotprofile(PP)isarapiddescriptivemethodologytoobtaindescriptiveinformationbasedonthefreedescriptiontechnique.Thismethodologyisbasedonthecomparisonwithreferenceproducts.Thischaracteristicofthemethodologymightbeapplicabletosensoryshelf-lifeestimation.ThisworkaimedtoexploretheemploymentofthePPonthesensoryshelflifeestimationinduringthedevelopmentofafreshcutcarrotsnackwithediblecoatingtechnology.Threedifferentformulationsofafreshcutcarrotsnackwereproducedwithvaryingediblecoatings.Moreover,asamplecontrolwithoutcoatingwasalsoutilised.Samplesweremaintainedunderrefrigerationduringthestudy.Asemi-trainedsensorypanelcomposedof10assessorsevaluatedthesamplesusingPPwithtwo,sixandninedaysofstorage.Theselectedreferencefortheproductcomparisonwasfreshcutcarrotswithoutcoating.ThedatawereanalysedbycorrespondenceanalysisviaRsoftware.TheresultsshowedthatthePPwasabletodiscriminatesampleswithdifferentdaysofstorageandformulations.Inaddition,theachievedeffectivenessofthecoatingsvaried.Thesamplethatexhibitedthebestperformanceduringthestudymaintainedthesensorycharacteristicsofthefreshproductforatleastforsixdays.Inconclusion,thePPhadvalueintermsofselectingthemoreeffectiveediblecoatingandestimatingthesensoryshelflifeofaproductunderdevelopment.

Keywords

pivotprofileshelflifeediblecoatingcarrotsemi-trainedassessors

P2_165 Combiningconsumerandexpertsensoryresearch:thebestapproach?Comparisonofthesensoryresultsofexpertversusconsumerpanelsinflavorandtextureprofiling

MargreetRippen1,SachaA.F.T.vanHijum2,CatrienusdeJong11NIZO,Netherlands.2DataScienceForYou,Netherlands

Abstract

Theworldismovingfasttowardsmorehealthyandcomplexfoodswhilemaintaininganexcellentflavorandtextureperception.Abetterunderstandingofhowtodevelopnewfoodstowardsthelikingofconsumersiscriticalinthesuccessofthesenewproducts.Ultimately,thisunderstandingwillfacilitatethefoodindustryinsteeringtheirproductdevelopmenttothemostpreferredproduct.Nowadays,itisseenthatconsumerpanelsonly,andnotexpertpanels,areusedmoreandmoretosupplytheseanswersforthefoodindustry.Inthisposterpresentationacomparisonofthesensoryresultsobtainedbyanexpertpanel(n=12)andaconsumerpanel(n=110)isshown.Asetof6productswaspresentedtotheexpertaswellastheconsumerpanelresultinginasensoryprofileoftheproductsinindividualcharacterizationsdefiningtheflavorandtextureproperties.Nexttoquestionsonsensoryattributestheconsumerpanelwasalsoaskedtoindicatewhichofthe6productswasthemostpreferredproduct.Multivariatedataanalysesofbothdatasets(expertandconsumerpanel)whereplottedseparatelyinPCAplots.Thetwoplotsshowedverylargedifferencesindistinguishingthe6products.Indevelopingnewproductsthereisaneedforuniquemarketpositioningofonesproducts.Moreover,tangibleleadstosteerproductdevelopmenttomeetthepreferencesofconsumersistheultimategoal.Conductingsensoryresearchbyusingconsumerandexpertpanelsisameantoachievethisgoal.Thedescribedstudyshowedthatbasedonthesensoryprofilingdatafromtheconsumerpanelalonethisgoalwasnotmetanddidnotdeliverconcretemeasurestoenableproductdevelopmentengineeringandsteering.Expertpaneldataontheotherhand,combinedwiththelikingscorefromconsumers,diddeliveronthisgoal.

Keywords

ExpertpanelConsumerpanelNPDDatacomparisonSensoryprofiling

P2_166 Instrumentalanalysestounderstandunderlyingmechanismsofperception

ElsdeHoog,EstherFloris,HaroldBult,MargreetRippenNIZO,Netherlands

Abstract

Theapplicationoftribologyinfoodresearchhasrevealedimportantcorrelationsbetweenlubricationpropertiesandperceptionoffoods.Instrumentalanalysescansupporttheinterpretationofsensorydatatounderstandthemechanismbehindperception.Inafullfactorialdesign8milk-basedproductsvaryinginpH,sugarcontentandfatcontentwerestudied.ThesensoryassessmentofthesampleswasdonewithaQDApanel.TheoralcoatingwasdeterminedbyFT-IRanalysisoftonguescrapings.Thelubricationbehaviourofthemilksampleswasdeterminedbytribology.Anincreasedamountofsucroseaffectedsignificantlythelubrication.Intheoralcoatingscrapedofthetongueitwasfoundthatanincreasedamountofsucrosewasdepositedonthetongueatthehighersucroseconcentration.Thedifferenceinsucroseconcentrationwassensed,thescoringsoftheattributes‘Thick’,‘Cream’and‘Dry’wereaffected.Thisimpliesthatthedifferencewasnotonlysensedbythedifferenceinsweetnesslevel,butalsobymechanicalreceptors.Theattribute‘Dry’ismostlikelyconnectedtotheeffectofanoraldeposition.Thevariationinfattesteddidnotaffectthescoringsofthesensoryattributes.Thisimpliesthatthisdifferenceinfatconcentrationistoosmalltorecordbythesensorypanel.Intheoraldepositionmorefatwasfoundforthesampleswithhigherfatconcentration.Moreover,inthetribologicalmeasurementsaclearimpactofthefatcontentvariationinthisrangewasfound.Thisgivesinformationaboutthethresholdvaluesoftheperception.NoeffectofpHvariationwasfound.ItwasexpectedthatalowerpHwouldresultinaninteractionoftheproteinsofthemucouslayerandproteinaggregatesformation.However,thedifferentmethodsgaveconsistentresultsinthesensethatnoparameterwasaffectedbypH.

Keywords

oralcoatinglubrication

P2_167 Developmentofsensorydevicesfortrainingapanelforsensoryevaluationofoliveoil

MiguelLopes1,AnaMatias2,SandraSilva2,MariaR.Bronze1,21FaculdadedeFarmáciadaUniversidadedeLisboa(FFUL),Portugal.2InstitutodeBiologiaExperimentalTecnológica(iBET),Portugal

Abstract

Sensoryevaluationofoliveoil(OO)leadstotheclassificationofOOasextravirginoliveoil(EVOO),virginoliveoil(VOO)orlampanteoliveoil.Howeverthisorganolepticassessment,definedontheRegulation(EC)640/2008oftheEuropeanCommission,doesnotalwaysallowacleardiscriminationbetweenthedifferentgradesofoliveoil.Theabilitytodescribetheodourinanobjectivewayiscriticalasthereisalackofodourreferencestandardsinthefieldofsensorytesting.TheaimofourworkwastodevelopodourstandardscorrespondingtothedefectsandcharacteristicscentstypicalofOO.TheformulationoftheseodourstandardswillbeofgreatconvenienceintrainingandmonitoringofsensoryanalysispanelsinclassificationofOO.Inthisscopewecharacterizedodoursinsamplesofoliveoil(n=34),withoutandwithsensorydefects(n=13).WeusedsolidphasemicroextractioncoupledwithGC-MS,usingcolumnswithdifferentpolarities,andidentifiedinsamplestheodourcompoundsresponsibleforflavorandoff-flavour.Optimizationofprocedurestoextractandfractionatethekeyodourcompoundsofselectedsamplesisongoinginordertocapturethosecompoundsbycondensationoradsorptiononsolidexcipients.SupercriticalfluidextractionusingCO2,S-LSoxhletextractionandmembraneseparationwillalsoappliedinordertoselectthebestextraction/fractionationprocedurefortheodourcompounds.

Keywords

sensorydevicesodouroliveoilGC-MS

P2_168 TāStation®:anewhighthroughputtechnologyforprecisemeasurementofhumantaste.

MariahStewart,KylePalmerOpertechBio,Inc,USA

Abstract

WehaveinventedanddevelopedafullyautomatedhighthroughputtechnologyforhumantastemeasurementcalledtheTāStation®.Thesystemiscomprisedofanautomatedsampledeliverymechanismandatouch-sensitivedisplay(TSD)whichbothguidessubjectsthroughtheirtestsandservesasthemediumforrecordingtheirresponses.Subjectsaretrainedbyaninteractivegame-likealgorithmtoassociatethetastesofcontrolstandardswithspecificcoordinatesontheTSD.Tastantsolutionsaredispensedina96-wellplateplacedonanx-ymotiontablebeneathanelectronicpipettemountedonaz-axisgantry.Oneachtrial,asmallvolume(0.2ml)isdrawnfromasingle,randomlyselectedwell.Thepipettethenispresentedtothesubject,whointurnmanuallyadministersthesampletothetongue.Oncontroltrials,responsesmadebytouchingtheTSDareoccasionedbyapositiveornegativeconsequence—ifthetouchismadewithintheappropriatetargetcoordinatesavirtualpokerchip(withremunerativevalue)appears,andifoutsidethetargetapoint-reduction/time-outpenaltyoccurs.Allresponsesontrialspresentingnoveltastestimuliarerewardedregardlessofthelocation.Atrialisthusdefinedbythesequenceofsamplepresentation,tasting,TSDresponse,andconsequence.Subjectscompletea96-trialsessionin~40minuteswithhighperformanceaccuracyandtest-to-testreproducibility.Thesoftwareisdesignedtoexploittheexperimentalflexibilityinherentinthe8x12matrixofthe96-wellplatesothatalargearrayoftestprotocolscanbeoperatedundertheinteractivealgorithms.TheTāStation®hasbeenusedsuccessfullytoconductrapidscreeningoftastantlibraries,performconcentration-responseanalysisofmultipletastantssimultaneously,anddeterminethresholdsensitivitiesandtastephenotypesofindividualsubjectswithunprecedentedprecision.TheTāStation®thereforerepresentsabreakthroughtechnologywithmanyapplicationsforsensoryscience.

Keywords

tastediscriminationhighthroughputhuman

P2_169 MeasuringthevisualpropertiesoffermentedfreshdairyproductsinavisualsensoryevaluationandbyinstrumentalanalysisofSub-SurfaceLaserScattering(VideometerSLS)

MartinaSokolowsky,PatriziaBuldo,ElenaHernándezDeDiego,ZahraaAliKadhum,SofiaVictoriaMatildaPrebner,VeroniqueDouchin,ChristianGilleladen,DitteMarieFolkenbergChr.HansenA/S,Denmark

Abstract

Thevisualpropertiesoffoodproductsareofhighimportancefortheconsumers’qualityperception.Forfermenteddairyproducts,theappearanceisoftenanalyzedinthecontextofadescriptiveanalysisalsoincludingsmell,tasteandmouthfeelattributes.Moreover,insteadofprovidingadescriptionoftheuntouchedsurfaceoftheproducts,theyoftendescribethereactiontodestroyingthesurfacewithaspoon(e.g.cleancut,ropiness).Recently,theinterestinthevisualpropertiesofyoghurtsandotherdairyproductshasbeenincreasing.Therefore,thegoalofthisstudywastoestablishasensoryevaluationprotocolforthevisualpropertiesoffermenteddairyproductsandcompareittoinstrumentalanalysiswithavideometerSLS.Inafirststudytoestablishaprotocol,asetof11commercialfermentedproductsspanningfrombuttermilktocreamcheesewasevaluated.Theninetrainedpanelistsestablishedalistofeightattributesonlydescribingtheuntouchedsurfaceoftheproductspresentedinpetri-dishesonablackpaperprovidingahighcontrastbackground.Eightofthenineattributesweresignificantlydifferentamongthesamplesandhighpanelalignmentcouldbeseen.Thesameprocedurewasthenappliedby8panelisttoevaluatetheeffectofstarterculturesonvisualpropertiesinsixambientyoghurtswiththesamecomposition.Theambientyoghurtscouldalsobeshowntosignificantlydifferinsevenattributes.TheinstrumentalanalysisoftheproductsfrombothstudiesinregardstothevisualpropertieswereanalyzedbyvideometerSLS.Basedonthemicrostructureoftheproducts,differentmeasurementsfromtheVideometerSLScouldberelatedtodifferentvisualattributes,suchasshininess,visualtextureandgraininess.Theproposedprotocolforsensoryanalysisandtheinstrumentalmeasurementcanthereforebeconsideredasausefulapproachtounderstandandquantifythevisualpropertiesoffermenteddairyproducts.

Keywords

visualpropertiesdairyyoghurt

P2_170 Developmentofpredictivesensorymodelstoscreentexturalattributesofnewselectionsfromanapplebreedingprogram

MasoumehBejaei,MargaretCliff,KareenStanichAgricultureandAgri-FoodCanada,Canada

Abstract

Sensoryattributesofappletexturearekeyfactorsaffectingthefruitqualityperceptionandconsumers’acceptance.Researchersinapplebreedingprogramsscreensensorycharacteristicsofhundredsofapplecultivarsannuallytoselectcultivarswithsuperiorqualities.Itisanextremelylabourintensivepractice,andlimitednumberoffruitsareavailableatearlierstagesofselection.Thedevelopmentofpredictivesensorymodelsusinginstrumentalmeasurementscouldmaximizetheuseofresourcesandprovideapreliminarypredictionofsensorycharacteristicswhichwouldbeveryvaluableinscreeningnewselections.Twoexperimentswereconductedtodevelopcross-validatedsensorymodelstopredicttexturalattributesofappleusinginstrumentalmeasurements.Semi-trainedsensorypanels(n = 10)evaluatedfourtexturalattributes(crispness,hardness,juiciness,skintoughness)intwoexperiments.Inthefirstexperiment,firmnessdeterminationsfromthreeinstruments(SinclairiQ™FirmnessTester,AwetaAcousticFirmnessSensor,MohrDigi-Test-2)andcompositionalanalyses(titratableacidity,solublesolidsconcentration,absorbedjuice)wereperformedonnineapplecultivars.Datawerecollectedintwoyears.Linearandnon-linearmultipleregressionmodelsweredevelopedtopredictthetexturalattributesusingdatafromthesecondyear,andcross-validatedusingdatafromthefirstyear.Inthesecondexperiment,firmnessdeterminationsfromtheTextureAnalyzer(TA.XTPlus)andcompositionalanalyses,wereperformedon12applecultivars.Assessmentswererepeatedtwice,sothatthepredictionpowerofthedevelopedmodelscouldbecross-validated.Themodelsforhardnessandcrispnessweresimple(1-and2-variables)andaccountedforahighproportionofvariance(R2=85-91%),whilethoseforjuicinessandskintoughnessweremorecomplex.Cross-validationsofthehardnessandcrispnessmodelsweresuccessful(R2=79-89%)andprovidedtexturalestimateswithsmallstandarderrors.Thismeantthatthemodelswerepractical/appropriateforidentifyingfruitwithsuperiortexturalattributesasofanapplebreedingprogram.

Keywords

AppletextureSensoryevaluationCross-validatedpredictivemodelsApplebreedingFirmnessinstrumentalmeasurements

P2_171 FlashProfile:Adaptationofthemethodtodefineandmeasurefreedomofmovementinthecaseofsportiveproducts

MathildeCharles,ClaireGrzelakowskiDecathlonSportsLab,France

Abstract

Sensorymethodsaregenerallynotwelladaptedtostudynon-foodproductsandparticularlysportiveproducts.Moreover,testingsportproductsduringpracticelimitsthenumberofproductsthatcanbetested,reducesattentiongiventosensationsandgeneratesphysicalfatigue.FlashProfileseemstomatchwithseveralofourneeds:rapidity,easetouseandflexibility.Thegoalsofthisworkisfirsttoevaluatethepotentialitiesofthemethodandsecondlytogaininsightsonthesensationof‘freedomofmovement’ofvarioussportswear.Threecasestudiesappliedtodifferentsports(yoga-pilates,soccerandgolf)arepresented.

Threedifferentsensorypanels,composedbyaround20subjectsexperiencedineachsport,werecarriedout.Ineachcase,sevenproductsweretested.Subjectstestedeachproductduringasequenceofmovement,representativeofthesportandcomprisingcriticalmovementswiththehighestangularamplitude.FlashProfilewasadaptedbydoinganattributegenerationinasequentialmanner:1/identificationofkeybodyzones,2/descriptionofsensationsforeachzone.Thenproductswereevaluatedcomparativelyforallcombinaisonszone-sensations.Datawereanalysedindividuallythengloballyatapanellevel.

FlashProfileallowedtoidentifythekeybodyzonesforeachpracticeintermsof‘freedomofmovementandtocharacteriseproductsduringthepracticebythesensationsgenerated.Theseresultsareinterestinginputsforfutureproductconception.Nevertheless,somelimitscanbeunderlinedsuchasthegreaterdifficultyforpanelliststoberepeatableintheirjudgementwhileperformingsportandtheinterpretationofresultswhichareveryrich.

Theperspectivesofthisworkaretoquantifytheinfluenceofthetypeoftextile,shapeandseamontheperceptionoffreedomofmovementbytestingprototypes.Attheend,conceptionruleswillbeobtained.

Keywords

FlashProfileFreedomofmovementSportwear

P2_172 Combiningpolarizedsensorypositioningandpivotprofile©:whatcanweexpectforwines?

MévenOtheguy1,2,BertrandChatelet2,NathaliePouzalgues3,DominiqueValentin1,CaroleHonoré-Chedozeau21UniversitéBourgogneFrancheComté,France.2IFV-SICAREXBeaujolais,France.3CentreduRosé,France

Abstract

Overthelast50years,vineresearchershavedevelopedinnovativegrapevarietieswithresistancetodiseaseinourenvironmentalcontext.Althoughthesegrapevarietiesarealreadymarketed,thereisstilllittleinformationaboutthesensoryprofileofthewinesproduced.TheaimofthisstudywastodeveloparapidandefficientmethodtopositionandcharacterizeresistantgrapevarietalwinesbydirectcomparisonwithFrenchwell-knowngrapevarietalwines.

Wecombinedtworeference-basedmethods.FirstaPolarizedSensoryPositioning(PSP)wasperformed,with13wineexperts(winemakers,oenologists),onasetof17wineswiththreegroupsofvarietalwinesaspoles(Chardonnay,Riesling,andSauvignon).DatawereanalyzedusingMFAcoupledtoHACforPSP.Secondly,PivotProfiles©(PP)werecarriedoutseparatelyforeachgroupemergingfromtheHCA,with10wineexperts.Thepivotineachgroupwasthepoleclosesttothegroup.PPDatawereanalyzedwithaCorrespondenceAnalysis.

PSPresultsrevealedtheexistenceofthreegroupscorrespondingtothethreestylesillustratedbythepoles.PPdataprovidedaprecisesensorydescriptionofthewinesineachgroupandhighlightedthediversityofresistantgrapevarietalwineswithineachstyle.Thischaracterizationpermittedtocompletethesensoryproximitydataandbuildsaglobalsensoryimageofresistantgrapevarietalwines.

Combiningthosetwomethodsprovidedabetterunderstandingamongresistantgrapevarietalwineswithinreasonabletimecomparedtoclassicalmethods.Itrepresentsapromisingtoolforfuturewineindustryquestions.

Keywords

WinePolarizedSensoryPositioningPivotProfileExpert

P2_173 CombinationofashortCATAlistwithopenendedquestionstoevaluateconsumersperceptionofdarkchocolates

MíriamTorres-Moreno1,BelchinKostov2,MonicaBecue31UniversityofCatalonia(UVic-UCC),Spain.2TransverseGroupforResearchinPrimaryCare,Spain.3UniversitatPolitècnicadeCatalunya,Spain

Abstract

Traditionally,trainedpanelsassessedfoodsqualitythroughsensorydescriptiveanalysis.Duetotheknownlimitationsofthemethod,nowadays,itiscommontousemethodologiesbasedontheperceptionofconsumerstoprovideinformationonthesensoryfoodcharacteristics.Thisapproachprovidesadditionalandspontaneousinformationonproductsthatwouldnotbeemphasizedbyusingconventionalsensoryprofilingmethods.Moreover,enablingconsumerstofreelydescribeaproduct,ortheiracceptabilitycanprovidevaluableinsightsintoconsumervocabularyandalsogivethemthechancetofocusontheattributesthatareimportanttothem,withoutforcingtheirattentiontoattributespreviouslyselected.WeproposeheretocombineaCATAlistwithopenendedquestionstoevaluateconsumerschocolateperception.110regulardarkchocolateconsumersevaluated7chocolatesfromthreebrandswithdifferentcocoapercentage.Thetwomethodsdiscriminatedthesamplesandshowedsimilarmaps,whichindicatedtheirhighconcordance.Perceiveddifferencesinthesensorycharacteristicsofthesampleswereexplainedbydifferencesintheirformulationandbrand,whichsuggestthevalidityofthesensoryprofilesgivenbyconsumers.ResultsindicatethatthejointanalysisofbothmethodsprovidesmoreaccurateinformationabouttheproductsthantheonlyanalysisofeitherCATAorfreedescriptions.CATAquestionsobligesthepanelliststoadoptamoreanalyticapproachtotheirperception,leadingtobettercapturethesimilaritiesamongtheproductswhileopen-endedquestionsfavoursaspontaneousattitude,leadingtopointouttheproductwhichhasamarkedfeaturebutalsotomaskthelighterdifferencesamongproducts.CATAbringsastrongestandmorestablestructureofproducts’sensorymap,whiletheopen-endedquestionsallowsfortakingintoaccountfeaturesthatcannotbeincludedinCATAforbeingaprioriunknown.Thejointanalysisofmethodsinheritsthevirtuesofthemwhilerestrictingtheirdefects.

Keywords

Check-all-thatapply(CATA)Open-endedquestionsCorrespondenceanalysisMultiplefactoranalysisforcontingencytablesConsensualwords

P2_174 Novelintegrationofconsumerbehaviorandanalyticalsensorytoidentifyconsumptionmomentswithinjuiceandjuicedrinks

NadiaByrnes1,GregStucky2,AlyssaBakke3,TiffanyMurray31OceanSprayCranberries,USA.2InsightsNow,Inc.,USA.3PennState,USA

Abstract

Throughoutthecourseofadayaconsumerwillexperiencemultipleopportunitiestoengagewithaproductorbrandandcanexperienceanynumberofdifferentmotivations,needs,andcontextsthatmayinfluencetheirultimateproductselection.Here,wecoupleabehavioraldiarywithdescriptiveanalysistounderstandconsumptionbehaviorandidealproductcharacteristicswithinjuiceandjuicedrinkproducts.Additionally,weexploredwhethersegmentationbydemographiccharacteristics,suchasageandethnicity,wouldbemoreorlessrepresentativethansegmentationbymoments,asdefinedbycharacteristicssuchasneeds,motivations,andcontext.Whilethereweresometrendsobservedbydemographiccharacteristics,suchasthevaryingacceptanceofdifferentsweetenersbyagegroups,overall,thesegmentationofmomentsratherthanpeopleprovedtobemorepredictiveofidealproductprofile.Fourkeymoments,occurringthroughouttheday,wereidentified.Thesebehavioralmomentsdifferednotonlyintheactivitiesconsumerweredoingbutalsoonconsumerneeds,motivations,andproductcharacteristics.Interestingly,twoofthemomentsdidshowlargeoverlapintheidealsensoryprofile,howevertheseproductswereselectedinthemomentsbydifferentindividuals,indifferentpackagingconfigurations,andtomeetdifferentneeds.Whileroughly75%ofthebehaviorinthecategoryismotivatedbyflavorandisrepresentedbytwomoments,thischaracteristiciscoupledwithotherkeyproductcharacteristics,suchaspackagingsizeorpurchaselocationtodifferentiatethemomentsfromoneanother.Importantly,whilewestillseesomedemographicgroupsoverindexslightlyincertainmomentsmoresoversusothers,individualsfromeachdemographicgroup(specificallyageandrace/ethnicity)arepresentineachofthemoments.Thisresearchhighlightstheimportanceofunderstandingconsumerbehaviorthroughsegmentationofconsumptionmomentsinadditiontosegmentationbydemographiccharacteristicswhendeterminingidealproductcharacteristics.

Keywords

segmentationconsumptionmomentjuice

P2_175 Theinfluenceofinnermaterialsofcushionfoundationsontheirmake-upperformances

NanamiMizutaniL’OréalResearchandInnovation,Japan

Abstract

CushionfoundationisbecomingpopularinAsianmarket.Recently,newpackagessuchasnewmaterialofpuffs,innercushions,andnewshapesofpackageshavebeenmarketed.However,itseemslikelythatthesepackagesmayimpacttheirperformances,asmake-upresults,thesehavenotbeenevaluatedyet.

Theobjectiveofthisstudywastoidentifytheeffectofinnermaterialofcushionfoundationsontheirperformances,usinganAsiandescriptivepanel.Inthisstudy,2to3differentmaterialsofinnercushionweretestedcontaining2differenttypesofliquids.Thedescriptivepanelevaluatedcushionhardness,duringapplicationsensations,darkspotcoverageandshinyskinaftermake-up.Asaresult,innercushionmaterialswerefoundinfluencingthemake-upperformanceparticularlyforspotcoverage,forwhichtheirinherentsoftnesswasfoundaskeyfactor.

Keywords

cosmeticsdescriptivepanelcushionfoundationpackageeffect

P2_176 Isafullportionnecessarytomeasurethedevelopmentofthesensorypropertiesovertimewhenusingthesequentialprofilingtechnique?

NancyHolthuysen,JanetOttens,MarjoleinRouwhof,YvonneKerkvliet,SarahLindeman,JonathanRasonFrieslandCampina,Netherlands

Abstract

Eatinganddrinkingaretemporalprocesses.Foodpropertieschangecontinuouslyduringconsumption.Thishasresultedinanincreasedinterestindevelopingtemporalsensorymethods.Sequentialprofiling(SP)wasdevelopedwiththeaimtoovercomelimitationsofsomeothertemporalmethods.SPallowscharacterizationofmultipleattributesatonceincludingtheirintensity(Methvenetal.,2010;Withersetal.,2014).InSPmultiplesipsareevaluatedovertime,theamountofproductusedinpreviousstudiesvariesfrom40mltoafullportion.Ideallyafullportionshouldbemeasuredtomimicreallifeconsumerbehavior.However,researchsuggeststhatonlyoneproductperdaycanbeassessedwhenusingasatiatingproduct(e.g.oralnutritionsupplement),leadingtoatimeconsumingdatacollection.Inadditionitisnotalwayspossibletohavealargevolumeofaproductavailable.Forresearchwithinthefoodindustrytheseconstraintsarealimitationduringearlystagesofproductdevelopmentsincemultipleprototypesneedtobescreened.Theaimofthisstudyistofindifasmallerportionsizecanreliablyproducethesamesensoryoutputasafullportion.Atrainedpanelof15adults(14female,1male;agebetween44and65years),screenedfortheirsensorysensitivity,assessed2differentcategoriesofliquiddairyproductsinduplicateusingtheSPtechnique.Thepanelevaluatedafullportionofalltheproductsonmaximum8sensoryattributes,generatedduringanattribute-generationsessionfollowedbyagroup-discussionandtraining.FordataanalysistheresultsofeachseparatemeasuringpointarecomparedwiththeresultsofthefullportionusingamultifactorANOVA.Resultsanddiscussionwillbeshownduringthesymposium.

Keywords

TemporalMethodsSequentialProfilingAgile

P2_177 Consumerperceptionofbeefqualityandsteakcookingbehaviour:aconsumptionbasedfocusgroupstudy

NaomiKang,LucaPanzone,SharronKuznesofNewcastleUniversity,UnitedKingdom

Abstract

Understandingthepersonal-andcontext-specificinfluencesonconsumerqualityperceptionsisimportantinensuringthemeatindustrydesignsanddevelopsconsumer-ledproducts.Thisresearchpresentstheresultsofaseriesoffocusgroupsthataimedatinvestigatingconsumerperceptionofbeefsteakqualityduringconsumption.Morespecifically,weexplored:howconsumersusethequalitycuesandtheirpriorknowledgetochoosebeefsteaks;theimplicationsofconsumers’ownsteakcookingtechniquesontheexperiencequalityatconsumption;andinrelationtotheirinitialqualityexpectations.Intotal,36untrainedconsumers(19-60yearsold)participatedinsixfocusgroups.Threesteakqualitylevels(dryagedfor30,21,and14days)wererandomlyprovidedforeachgroup.Withinthegroup,steakswerefromthesamebeefcarcasses,withthesameweightandthickness,andbasicinformationwasprovided.Participantswereaskedtocookthesteaksbythemselveswithageneralkitchensetupwhilebeingvideorecorded.Participantsscoredthesteakqualityonoverallliking,flavour,tenderness,juicinessandperceivedprice,focusgroupdiscussionheldwhiletheywereeatingthesteak.Preliminaryresultsindicatethatconsumercandistinguishthequalitydifferenceamongthethreevarieties,whileperceivedpriceissignificanthigherthantheactualprice.Thisinnovativequalitativeresearchisexpectedtoprovideamoreholisticunderstandingofconsumers,helpingthemeatindustrycompeteinaverydynamicandchangingmarket.

Keywords

FocusGroupsQualityPerceptionBeefqualityCooking

P2_178 DescriptionofmandarinsusingtheRATAtechniquewithasemi-trainedassessor

NataliaHodos,AdrianaGámbaroFacultaddeQuimica,Uruguay

Abstract

TheRate-All-That-Apply(RATA)methodologyisavariantoftheCheck-All-That-Apply(CATA)methodology,allowingassessors(consumersorsemi-trainedpanelists)toratetheintensityofselectedattributes.Foreachterm,thepanelistsfirstindicatedifthetermappliedtodescribingthesample,andthenrateditsintensitywithastructuredscaleofninepoints.Theobjectiveofthisworkwastoinvestigatethesensoryprofilesof13mandarinvarietieswith30semi-trainedassessors,usingtheRATAmethodologythatwascomposedof28terms(12odours,4texturesand12flavours).Mandarinsegmentswereevaluatedinmonadicformoverthecourseof4months,accordingtotheoptimummomentofharvestforeachvariety.Thedatawereanalysedusingtwodifferentapproaches:a)RATA-frequency:thedatawereanalysedconsideringthefrequencywithwhichthetermswerementioned,bymeansofCochranQ,theMcNemartestandCorrespondenceAnalysis(CA)b)RATA-intensity:thedatawereanalysedconsideringthetermsnotselectedasintensity0,bymeansofAnalysisofVariance,theTukeytestandPrincipalComponentsAnalysis(PCA).AnalyzingtheRATA-frequencydata’sfourattributes(juiciness,fibrousness,chewinessandacidity)didnotallowdiscriminationbetweenthesamplesaccordingtothefrequencywithwhichtheywerementioned(higherthan87%),astheywereattributesselectedfordescribingmostofthemandarinsevaluated.TheCAexplained51.9%ofthevariabilitybetweenthesamples.However,theRATA-intensityresultsallowedagreaterdiscriminationbetweenthesamples,findingasignificantdifference(p<0.05)amongalltheevaluatedattributes.ThePCAexplained73.2%ofthevariabilityamongthesamples.RATAmethodologyisausefultoolforobtainingsensoryprofiles,withtheRATA-intensityapproachbeingmoreeffectivefordiscriminatingbetweenthesamplesstudied.

Keywords

MandarinsChemistryUruguaySensory

P2_179 Dairyornot?Mappingconsumer’semotionstowardsdairyandnondairyyoghurtdessertsusingvisualquestionnaires.

NikosPagidas,KateBailey,CaoimheO'SullivanKerryEuropeRussia,Ireland

Abstract

Emotionsareafundamentaldimensionofproductexperienceandyettheyhavebeenlargelyignoredbyproductdevelopersmainlyduetothelackofquantitativeandobjectivetoolstoassesstheemotionalresponse.Extractingemotionaldescriptorsoftheexperienceofproductusebyconsumers,relatingthemtoproductcharacteristicsandinferrelevantconclusionstotheproductdesignisanemergingareaofwork.PioneeringworkappliedtonewproductdevelopmentbeganinJapanknownasKanseiEngineering.TypicalKanseistudiesutiliseverbalquestionnaires.Withinthisresearch,theuseofvisualquestionnairesisproposedasanalternativemethodforestablishingtheinfluenceofdesignfactorsofdifferenttypesofyoghurtdessertsinconsumerperception,expressedintermsoffeelingsandemotionsassociatedwiththeconsumer’sexperience.Sixdairyandnon-dairyyoghurtdessertswereselectedrepresentingvariousdesignoptionsoftheproductscurrentlyonoffer.Twofocusgroupsessionswithconsumersrevealedthatthemainemotionsassociatedwiththeyoghurtsampleswerefoundtoberelatedwiththeireaseofuse,flavour,theirtexture,thepotentialhealthbenefitsandtheiroverallappeal.Sixtyconsumersevaluatedthesampleswithavisualquestionnaire,consistingoffivepairsofimagesplacedonasevenpointsemanticdifferentialscale.Attheendoftheassessmenttheywereaskedtoratetheirlikingoneachproductandpreference.Theoutputprovidedinsightson:-Emotionalprofilingofthedifferentsamplesandinfluenceoftheproductmatrixonthem.-Correlationsbetweentheemotionalresponse(asquantifiedbytheemotionalprofiling)andconsumercharacteristics.-Correlationbetweentheemotionalprofilingandtheconsumer’svalueresponse(rationalpreference).

Keywords

EmotionalresearchKanseiengineeringConsumerresearchVisualquestionnaires

ECR_V_06/P2_180 Storypriming-thecontrollingfactor?

OliviaWright-Jones,LouiseHewson,MatthewCullingworthPepsiCo,UnitedKingdom

Abstract

IntroductionTheconsumptioncontexthasbeenshowntoinfluenceconsumerliking,perceptionandchoiceofproduct,thereforeunderstandingandaccountingforcontextinfluencesiskey.Whilstmanyconsumertestsareconductedinacontrolledenvironment,e.g.centrallocationtest(CLT),thismaynotaccuratelyrepresentthetrue‘reallife’contextthatproductsarenaturallyconsumedinandmayinfluenceconsumerperception.PublishedstudiessuggesttheadditionofawrittenscenariotoaCLTmaybeaneffectivemethodtoevokememoryofappropriateconsumptioncontext,increasingecologicalvalidity.Thisstudyaimedtoassesstheuseandinfluenceofwrittencontexts,investigatingareasofgreatestinfluence;hedonicorfunctionalproductaspects?

MethodsFig1:Testdesign,products,keymetricsandwrittenscenariosUncaptionedvisual

ResultsEachscenarioresultedinthesamehedonicproductorder;twoproductsperformedatparitywhilsttheotherwaslikedsignificantlymore.Themostlikedproductdemonstrateddifferencesinhedonicscoresduetocontext,performingsignificantlybetterintheexercisecontextthanbreakfast.Differentscenariosledconsumerstoviewproductsasprovidingdifferentfunctionalneeds.Themostlikedproducttendedtoscorehigheroverallonfunctionalneedswiththelinktoincreasingvitaminintakeandaddingproteindifferingsignificantlyacrossthescenarios.

ConclusionsProvidingawrittenscenariodidnotchangethehedonicrankorderorprovidegreaterdiscriminationbetweenproducts.Evokingcontextdidimpacthedonicscoresforthemostlikedproduct,although,thisaspectwasn’tconsistentacrossproductsandthereforejustifiesfurtherinvestigation.Contextmodifiedconsumerperceptionoffunctionalneedstovaryingdegrees,suggestingwhenproductsarelinkedtonutritionaland/orfunctionalelements,consumersmayadjustjudgementsbasedoncontextualcues.Concept/packagingprovideadditionallayersofinformationwarrantingexpansionofthesestudies,comparingblindvsconceptledpresentation,toexploreifsuchinfluencesremain.

Keywords

contextscenariojuiceconsumer

P2_181 Fromstatictodynamicpreferencemapping:takingproductoptimizationtoabetterlevelbyconsideringtheentireconsumptionexperience

OlivierGautreau1,MaryemBensaid2,HadrienCadiou1,MartinKern3,Jean-MarcLeGall1,PaoloManfredi4,SongShen51EurofinsSAMSensoryAndMarketing,France.2EurofinsSAMSensoryAndMarketing,Morocco.3EurofinsSAMSensoryAndMarketing,Germany.4EurofinsSAMSensoryAndMarketing,Italy.5EurofinsSAMSensoryAndMarketing,China

Abstract

PreferenceMappingcombinesclassicalDescriptiveAnalysis(e.g.QDA)withConsumers’OverallAcceptanceandisausefulandpowerfulapproachforproductoptimisation.Itis,however,relativelystatic:itdoesnotconsideranydifferencesinperformanceorperceptionsacrosstheentireconsumptionexperience.Chewinggumandcandieschangesignificantlyduringconsumption,asdomanyotherconsumables.AclassicstaticPreferenceMappingdeliversIdealSensoryProfile(s)drivenbyasinglelikingscore(fromconsumers)andlargelynon-temporalsensoryevaluations(by‘thepanel’).Thisgivesusonesetofanswers,but,insomecategoriestheseanswersareblindtoanydifferencesinperformance/perceptionsacrosstheentireexperience.AclassicPrefMapinthissenseislikeasinglepicture,asnap-shot.Astepfurtherbeyondtheclassicsnap-shotistotake‘multipleimages’tounderstandwhathappensateachsiporpuff:viaSequentialProfiling(DescriptiveAnalysisperbiteorpersip)&SequentialAcceptance(consumerlikingperbiteorpersip)SequentialPreferenceMappingcanbeperformed.TheoutputofthisisanIdealConsumptionSequence:anidealisgeneratedateachbiteorsip.GeneratinganIdealSensoryTrajectory(IST)goesafurtherstepbeyondthissequentialpictureofperformanceviaTDS(i.e.TemporalDominanceofSensation,adescriptiveprofilingtool,performedbyatrainedpanel)andaspecificTemporalLikingquestionnairewithconsumers(inwhichTDSisusedasastimulatingtoolforthemtoexpressachangeintheirliking):•APrefmapcanbeperformedateachsecondoftheconsumptionexperience•AllowinganidealTDScurve,theidealprofilewithinabiteorasip,tobegenerated.Thisdeliversaunique&trulyprecisesetofproductoptimisationguidelines.

Keywords

ProductOptimizationPreferenceMappingTemporalityIdealDynamicProfile

P2_182 BoostingtheproductdevelopmentprocesswithProductLab-Anagileandhybridapproach

OlivierGautreau1,ThomasAlex2,PatriciaSilva3,MartinKern41EurofinsSAMSensoryAndMarketing,France.2EurofinsSAMSensoryAndMarketing,Switzerland.3EurofinsSAMSensoryAndMarketing,Spain.4EurofinsSAMSensoryAndMarketing,Germany

Abstract

ProductLabisanAgileandHybridmethodemployedtorapidlytranslateconsumers’expectationsandexperiencesintorealityofformula/pack.Weintegrateclientsandconsumersinarapiddevelopmentprocessviaiterativequalitativeconsumerinteractions(e.g.FocusGroups,ConsumerDiaries),withtheadditionaloptionofasmall-scalequantitativecomponent.Therearemultipleoptionsintermsofthetestproductset,thedesign,theconsumerinteraction,andthesedecisionsaredeterminedaccordingtothestudyobjectives:

Manytestproducts,includingBenchmarks,canbeevaluatedwithinashorttimeAsensorymatrixcanbeusedtodevelopthetestproduct-set,allowingspecificattributestobeexamined,viaahighlystructureddesign.Benchmarksmayormaynotbeincluded.Consumersfromearlysessionscanbereconvenedtoexperiencestimulimanipulatedin-situImmediatesmall-scalequantitativecanbeusedtogivedirectionalfeedbackontherelativeperformanceofemergent‘liked’products.

Consumerresponsesiscapturedinrealtime,thegenerationoflearningsiscontinuous,anddebatesanddecisionsaremadein-betweenconsumersessions:thisavoidsdelays,lossofmomentumandpotentiallossofrichnesswhilstwaitingforamarket-researchreport.KeyStakeholders,includingR&DandInnovationteamsspecifically,areintegraltothemethodandtheygain,firsthand,consumerresponsestomultipletestproductsoveraconsiderableperiod.Theywillexperienceconsumerinconsistencies,contradictionsandwillunderstandwhatdriveslikes/dislikesinaveryvividandimmediateway.Itispossibletobuildandidentifyseveralprototypeswithhighpotentialamongstconsumerswithin3-5days,narrowingdownthesensoryareaswithmostpotentialwithhybridandvividlearningfrombothdescriptive,qualitativeandquantitativeinsights.Aninnovative,agile,hybridandrobustapproachspeedinguptheproductdevelopmentprocess!

Keywords

AgileapproachHybridmethodProductdevelopmentInnovative

P2_183 Goingdeeperintosensoryattributestobetterunderstandconsumersperception

PatriciaYuasaNiizu1,ClaudineyNeto2,ClareteBarboza11Brf,Brazil.2Evokeresearchandsensoryanalysis,Brazil

Abstract

Consumersknowwhattheylikeandwhattheywant,butrarelyknowhowtoexpressthemselvessensorywise.Fordevelopingnewproducts,understandingthemainproductattributestoconsumerscanmakedevelopmentsharpandsuccessful.PreferenceMapping,amongotherobjectives,isusedtounderstandthesekeyattributes.Descriptiondatacancomefromconsumers,usingCATAandcanbecomposedofwordsorsentences.Usingasinglewordcanleaveagapformorethanoneinterpretation,andusingsentence,dependingontheobjective,canhelptodescribesensoryexperienceinmoredetails,leadingtoadeeperdescription.Thepresentworkaimedatuncoveringthesensoryattributesthatraiseconsumerspreferenceinchickennuggets.ItwasusedpreferencemappingandtheuseofsentencesinCATAallowedtogoonemorelevelonthesensoryattributes.Beyondthelevelcrispness,itwasresearchedthesecondlevelofcrispness(shortorlong;hardorsoft).Thesamewithmeattexture(hardorsoft,springyoucrumbly)andjuiciness(releasingwateratfirstbiteorduringmastication).Thestepofraisingthesentencesisacriticalpoint,asitisveryimportanttogaranteetherepresentativenessoftheconsumerlanguageandthesensoryexperiencesweareresearching.ThesentenceswerebuiltbasedontheQualitativeresearchthatwascarriedoutwith8focusgroupdiscussionwithasensorymoderatorpresentingsampleswhichwerebuiltwiththesensoryattributesrelatedtotheresearch,aimingtostimulatesensorywise.ThesentenceswereusedonCATAforthePeferenceMapping.Theuseofthesentencesleadedtoabetterunderstandingoftheattributeandputconsumersinthecontextofthesensoryexperience.Theresultsshowedconsistenceandallowedabetterunderstandingofthesensoryattributesinordertodevelopachickennuggetsthatispreferredbyconsumers.

Keywords

CATAConsumerDevelopmentSensoryQualitative

P2_184 Doconsumerspairbreadtypeswithmealoccasions?

RachelKelly1,2,MichelleKearns1,ColinBurke1,NabilHasshim1,AmaliaScannell1,21UniversityCollegeDublin,Ireland.2SensoryFoodNetworkIreland,Ireland

Abstract

Foodpairing,particularlyfoodandbeveragepairingisawidespreadcustominthewesterncultureanexamplebeingwineandcheese.However,fewresearchpapershavebeenpublishedinthisareaandevenfewerfoodandfoodpairingpapers.ThisstudyaimstodeterminewhetherIrishconsumerstendtopairbreadcategorieswithselectedmeal/foodoccasion.Asurveyof750Irishbread-eatingconsumerswascompletedwitheachparticipantaskedquestionstodeterminewhichbreadswerebestpairedwith8breadproductsand12mealcontexts.Also,preliminaryworkinvestigatedwhetheruseofeyetrackerdevicesaddfurtherinsighttoconsumerchoicewasalsoundertakenwithafocusgroupof27adultsrecruitedfromtheUCDcampus.Participants’binoculareyemovementswererecordedusingaTobiiProX3-120eye-tracker,samplingat120Hz.Areasofinterest,fixationcount,visitcountandtotalvisitdurationwererecorded.Surveyresultsindicatedconsumerspairedscrambledegg(34%),fry-up(28%)andboiledegg(27%)withtoast.Slicedbrownbread(27%)andslicedwhitebread(22%)pairedwithsandwiches.Sodabread(17%)pairedwithsoup.Foodsthatdidnotpairwithbreadinclude,IceCream(78%)Curry(67%),Roastdinner(67%).Zeroparticipantsfixatedonthenegativecontrols(icecreamandroastdinner)intheeyetrackerstudy.Sandwiches,whichwereapositivecontrol,hadthehighestvisitcountbyparticipantswith33%fixatingandvisitingmultipletimes.Brownrollswerefixatedonby33%ofthefocusgroupwhereasonly3.7%fixatedonwhiterolls.Thisstudyshowsthattoastpairs(significantlyP

Keywords

FoodpairingBreadIrishEyeTracker

P2_185 Applyingmachinelearningtechniquesinpredictingconsumerspreference.Casestudy:WaterfordBlaa.

EvelynNomayo1,RachelKelly2,3,4,AmaliaScannell2,3,4,CatherineMooney11UCDSchoolofComputerScience,UniversityCollegeDublin,Ireland.2UCDSchoolofAgricultureandFoodScience,UniversityCollegeDublin,Ireland.3UCDInstituteofFoodandHealth,UniversityCollegeDublin,Ireland.4SensoryFoodNetworkIreland,Ireland

Abstract

Predictiveanalyticsisthemodernmantraforachievingsuccessinbusinessandyetveryfewbusinesspeopletakeadvantageofthesepowerfultools.Itisenvisagedthatthesetoolswillbecomemainstreamandindeedafundamentalrequirementinbusiness.Therefore,itisimperativeforallbusinessstakeholderstounderstandtheimportanceofapplyingpredictivetoolsinrunningtheiroperationstostaycompetitive.ThisstudyaimstoinvestigatethedevelopmentofanefficientclassifierbasedonWaterfordBlaadatasetsincludingsensorydatafromtrainedandconsumerpanels,proximateanalysisandinstrumentaltexture,colour,volatileanalysisandflourdustingquantity.Thelikingdataforarangeofsensoryattributesof3varietiesofWaterfordBlaawereprovidedby235consumersacrossIrelandandtheUnitedKingdom,tounderstandconsumerspreferencesforBlaas.Thesensorydriversofconsumerlikingwereusedasexplanatoryvariablesonfourmachinelearningalgorithms,namely:decisiontree,randomforest,supportvectormachine(SVM)andartificialneuralnetworks(ANN).ToobtainhighaccuracyinpredictingtheoveralllikingofBlaa,featurescaling,featureselectionandprincipalcomponentanalysiswereperformedonthedatasets.GridsearchCVwasusedtofurtherenhancethepredictivepowerofthemodelsbytuningtheparametersofthealgorithms.Amongstthefourmachinelearningalgorithmsused,ANNachievedthehighestaccuracyof85%accuracy,90%precision,78%recalland84%F1scoreontheHickeyssamplesbasedonfeaturesselectedwiththecollinearitytechnique.ThisindicatesthattheANNapproachpromisestobeaneffectivemodellingtoolforpredictingconsumerspreferences,particularlyforBlaas.

Keywords

WaterfordBlaaPGIMachineLearningConsumer

P2_186 Impactofdemographicandpsychographicconsumerscreeningmethodsonconcepttestingresultsandrecommendations

RachelLiggett,AmandaNugent,PamHartwigNestle,USA

Abstract

Traditionally,recruitmentforconsumertestingisbasedonproductusageanddemographics(e.g.,gender,age).Yet,consumerswithsimilarproductusagepatternsanddemographicscanhavewidelyvaryingpsychographics(e.g.,lifestyles,interests)andmotivationsforusingtheproduct.Thesepsychographicdifferencescaninfluenceaconsumers’reactiontoaproductorstimulus(e.g.,concept)andtheimpactisnotalwaysconsideredinconceptandproductdevelopment.Inthisstudy,theobjectivewastocompareconsumertestresultsoftwoconsumerscreeningmethods(demographicandpsychographic)todetermineiftheresultingrecommendationsforconceptand/orproductdevelopmentwoulddiffer.

Twodifferentscreeningmethodswereemployedtorecruitconsumersforconcepttesting.Onescreeningmethodwasbasedondemographicsandfrequencyofproductconsumption,andtheotherscreeningmethodwasbasedonpsychographics(e.g.,productcategoryengagement)andmotivationsforproductconsumption.Aconjointexperimentwasconductedtoscreendifferentproductattributes,featuresandclaimsusinganunderlyingdesignofexperimentsinordertodeterminewhichcombination(s)resonatedmostwitheachconsumergrouprecruitedviathetwodifferentscreeningmethods.Bestpracticeswerethenestablishedtoeffectivelyrecruitconsumersforfutureconceptresearch.Furtherworkisneededtounderstandifthebestpracticescanorshouldbeextendedtoproducttesting.

Keywords

consumerrecruitmentdemographicspsychographicsconceptproduct

P2_187 Foodperceptionandemotionmeasuredovertimein-labandin-home

RenedeWijk1,DaisukeKaneko2,GarmtDijksterhuis1,ManoukVanZoggel1,IreneSchiona1,MichelVisalli3,LiesbethZandstra41WageningenUniversityandResearch,Netherlands.2KikkomanEuropeR&DLaboratory,Netherlands.3InstitutNationaldelaRechercheAgronomique,France.4UnileverR&DVlaardingen,Netherlands

Abstract

Background:Thecontextinwhichconsumerseattheirfoodsinfluencestheacceptanceoftheconsumedfoods.Consequently,consumers’hedonicandsensoryratingselicitedinanaturalconsumptioncontextwilldifferfromthoseelicitedundercontrolledsensorylaboratoryconditions.Moreover,foodsarerarelyconsumedononesingleoccasionbutaretypicallyconsumedrepeatedlyandratingsmaychangeoverrepeatedconsumptionsaswell.Often,consumeracceptanceistestedexplicitly,forexamplewithlikingratings,especiallywhenthetestingisdoneoutsidethelaboratory.Implicittestssuchasfacialexpressionsandphysiologicalmeasurementsoftheautonomicnervoussystemcanprovideadditionalinformationonconsumeracceptance.Method:EighteenhealthyDutchconsumers(18-65yearsofage)testedfourtestfoodsplusawarm-upsampletentimesonconsecutiveweekdaysandonsimilarhoursusingtheirownlaptopandwebcam.Testlocationsalternatedbetweenthesensorylaboratoryandtheparticipant’sownhome.Explicitmeasuresincludedlikingscoresandscoresontensensorytaste/flavour/textureattributes,andimplicitmeasuresincludedfacialexpressions,heartrateandconsumptiondurationusingFaceReaderTM.Results:Thelikingscoresandsensoryprofilesvariedbetweentestfoods(p<0.05),butnotbetweentestlocationsandonlysomespecificsensoryattributesshowedsystematicvariationoverrepeatedconsumption.Incontrast,implicitmeasuresshowedsystematiceffectsoftestfoods,testlocations,andrepeatedconsumptions(p<0.05).Comparedtoconsumptioninthelaboratory,consumptionathomewasfaster,triggeredhigherheartrates,andtriggeredmoreintensefacialexpressionsofhappiness,contempt,disgustandboredom.Conclusions:Implicittestsweremoresensitivetoeffectsoftestlocationandrepeatedconsumptionthanexplicittests.Additionalresearchisrequiredtoinvestigatetherelevanceofthesemeasurestolongtermconsumeracceptanceoffoodproducts.

Keywords

foodperceptioncontextheartratefacialexpressionsconumptionduration

P2_188 StandardizationandcharacterizationoftraditionalBasothobreadpreparedaccordingtotheculinarypracticesinruralandurbanareasofLesotho

PulaneNkhabutlane1,HenriëtteL.deKock2,GerrieEduRand21TheNationalUniversityofLesotho,Lesotho.2UniversityofPretoria,SouthAfrica

Abstract

BreadformsanimportantpartofBasothodiet.Lesotho,likemanydevelopingcountries,isexperiencingdifficultieswithchangesinfoodhabitsduetointroductionofmodernfoodsbroughtbywesternizationandurbanization.LiteratureonculinarypracticesrelatedtotraditionalbreadinLesothoisverylimited.ThepresentstudywasconductedtodocumentculinarypracticesregardingbreadinruralandurbanareasofLesotho.Mixedmethodologyusingbothqualitativeandquantitativetechniqueswasemployed.Atotalof253femalerespondentsfrom5districtsofLesothocompletedaquestionnaireonknowledge,preparationandconsumptionfrequency.Breadswerestandardizedandprofiledusingdescriptivesensoryevaluation.Flourparticlesizes,sourdoughproperties,colour,volumeandtextureofthebreadswerealsocharacterised.Recipesfor10traditionalBasothobreadspreparedfromwheat,maizeandsorghumwereobtainedfromfocusgroupsessions.Thefocusgroupsrevealeddifferencesinthetypeofingredientsusedinruralandurbanareas.Theruralparticipantsusedflourmilledfromcultivatedgrains,sourdough,traditionalbeerandsourporridgesupernatantwhileurbanparticipantsusedcommercialflourandyeastforpreparingbreads.Thetypeofcerealandmillingpropertiesoftheflourusedhasmajoreffectsonthephysicalandsensorypropertiesofthebread.Steamedwheatbreadshavelargervolume,softercrumbandmoreblandflavourcomparedtosorghumandmaizebreads.Bothsorghumandmaizesteamedbreadsarecharacterisedbylowloafvolume,densercrumb,heavy,chewy,dry,fibrous,brittletextureandmorecomplex,strongflavoursandaroma.Theknowledgeontheculinarypracticesandsensorycharacteristicsfromthisstudycouldbeconsideredwhenpromotinghealth,nutritionalactivitiesandsustainablefoodsecurityinLesotho.Furtherresearchisneededtoimprovethecharacteristicsofmaizeandsorghumbreadsinordertoencouragetheiracceptabilitytotheyoungergeneration.

Keywords

CharacterizationTraditionalBasothoBread

P2_189 Thedefinitionofdominance:DoconsumersdifferentiatebetweenattentionalcaptureandintensityinTemporalDominanceofSensations(TDS)?

RoelienvanBommel1,2,MarkusStieger1,3,BetinaPiquerasFiszman2,GerryJager1,31TIFoodandNutrition,Netherlands.2WageningenUniversity,Netherlands.3DivisionofHumanNutrition,Netherlands

Abstract

TemporalDominanceofSensations(TDS)isbasedontheconceptofdominance.Overtheyears,differentdefinitionsfordominancehavebeenprovidedtoparticipants,suchas‘thenewsensationpoppingup’,‘thesensationcatchingtheattention’,‘theonethattriggersthemostattention’,and‘themostintensesensation’.Fromaconceptualpointofview,itisinterestingtoinvestigatewhethersimilardynamicsensoryprofilesareobtainedwhendominanceisdefinedasattentionalcaptureorintensity.Currentlyconsumersmightinterpretdominanceindivergingways,whichmightdecreasetherepeatabilitywithinandbetweensubjects.Therefore,thisstudyaims(i)tocomparedynamicsensoryprofilesobtainedwithdifferenttaskinstructions(i.e.attentionalcapturevs.intensity)inanexampleproductcategoryusingabetweensubjectsdesign,and(ii)toinvestigatetest-retestrepeatabilityacrossandwithinconsumers.Thisstudyevaluatesfoursamplesofthesameproductcategory,induplicatewith7daysbetweenfirstandsecondevaluation,employingTemporalDominanceofSensations(TDS,i.e.selectionofthesensationcatchingmostoftheattention)andaso-calledTemporalIntensityofSensations(TIS,i.e.selectionofthemostintensesensationateachmomentintime).Wehypothesizethattheselectionofthemostintenseattributeateachmomentintimewillleadtobetterreproducibledynamicsensoryprofilescomparedtothedynamicsensoryprofilesobtainedwithdominancedefinedasattentionalcapture.Datacollectioniscurrentlyongoingbutfullresultswillbediscussedattheconference.

Keywords

TemporalDominanceofSensations(TDS)ConceptofDominanceAttentionalcaptureIntensity

P2_190 Fromtheinsideout:Howfood-evokedemotionsunfoldduringconsumptionofmultiplebitesemployingimplicitandexplicitemotionmeasures.

RoelienvanBommel1,2,MarkusStieger1,3,MichelVisalli4,RenedeWijk2,GerryJager1,21TIFoodandNutrition,Netherlands.2WageningenUniversity,Netherlands.3DivisionofHumanNutrition,Netherlands.4UnivBourgogneFranche-Comté,France

Abstract

Theevaluationoffood-evokedemotionsistypicallybasedonsinglebites.However,singlebiteassessmentsdonotrepresentnormaleatingbehaviourasconsumerseatfullportionswithmultiplebites.Commonlyusedmethodstomeasurefood-evokedemotionsconsistofautonomicresponses,observationalmeasuresandself-reportquestionnaires.Thereisanongoingdiscussiononhowtobestassessemotionresponsesovertime.Theaimofthisstudywastoinvestigatethetemporalevolvementoffood-evokedemotionsduringconsumptionofmultiplebitesemployingimplicit(facialexpressions)andexplicit(TDE)food-evokedemotionmeasures.Fifty-sixconsumersevaluatedsixyogurtswithaddedgranolapiecesvaryinginsize,hardnessandconcentration,usingmultiplebiteassessments(fivebites)employingTemporalDominanceofEmotions(TDE)andfacialexpressions(FaceReaderTM).Happy,interested,disgustedandboredwereoverlappingdescriptorsmeasuredexplicitlyandimplicitly.Resultsshowedthatmasticationdurationssignificantlyincreasedwhenanexplicittask(TDE)wasperformedcomparedtowhenanimplicittask(FaceReaderTM)wasperformed.Negativefacialexpressionssignificantlydecreasedinintensityfromthebeginningtotheendofabite.However,facialexpressionsdidnotchangeconsistentlyfromfirsttofifthbiteofconsumptionforanyoftheyogurts.Self-reporteddominancedurationsofinterestedfeelingsdecreasedfromthebeginningtotheendofthefirstbite.Interestedfeelingsdisappearedfromthefirsttowardsthefifthbiteofconsumptioninallsamples.MFAplotsshowedthatproductsweredifferentlydiscriminatedbyFaceReaderTMandTDE.Weconcludethatfood-evokedemotionresponseswerefairlystablefromfirsttolastbiteandonlyverylimitedchangeswereobservedusingimplicitorexplicitmeasures.Moreover,dynamicchangesinemotionsobtainedwithself-reportmeasure(TDE)andfacialexpressions(FaceReaderTM)showlittleoverlap.

Keywords

TemporalDominanceofEmotionsFacialexpressionsMultiplebiteassessmentsFaceReader

P2_191 Improvementsoftime-discreteTCATAforexploringtemporaleffectsfromflavorenhancersinyogurt

EduardDerks,RudivanDoorn,MariekeNijmeijer,MarcovandenBergDSMBiotechnologyCenter,Netherlands

Abstract

TCATA(TemporalCheck-All-That-Apply)[1]hasfoundalotofsuccessfulapplicationswithinthesensoryandconsumersciences[2,3]andhasdemonstratedtobeavaluabletoolfordescribingdynamicsensoryproductproperties.Atthesametime,ithasrepeatedlybeenobservedthatTCATAprofilesexhibitunexpectedvariability-especiallyinsmallpanels-whichiseventuallysmoothedwithmethodsthatviolatethetruebinarynatureofthedata,leadingtobiasedTCATAresultsandflaweddecisionmaking.Thisposteraddresseshowsmoothingcanbeappliedbydecreasingtemporalresolutionand/orbyPoissonregressionleadingtosmoothTCATAprofileswithconfidenceintervals.Thechoiceforsacrificingtimeresolutionwasmotivatedbythefactthesamplingfrequencyof1Hzdoesnotmatchwiththeabilityofhumanassessorstoperceiveandrespondtosensorystimuli[4].PenalizedPoissonregressionwasappliedtoobtainsmoothTCATAprofiles,includingconfidenceintervals.

TheimprovedTCATAdataanalysistoolwasimplementedasanR-packageandappliedtoflavoredlow-fatyogurtssamplestoassesssensoryspecificity(targetedattributes)andsensitivity(counts)asevokedbyflavorenhancingformulations,bothforinitialandlongterm(aftertaste&lingering)effects.TheTCATAdatawereobtainedwithaprofessionallytrainedandexperienceddairypanel,consistingof14panelistsusingreplicatesforeachsample.Thedataweregeneratedaccordingtoanexperimentaldesignthatwasoptimizedforbalancingproductorderandcarry-overeffects.

Thenewtoolboxclearlydemonstratedanincreasedabilitytodetectandvisualizesmalltemporaldifferencesbetweenthedifferentyogurtflavorenhancers.Moreover,thereisaconvincingstatisticalargumentfortheuseofPoissonstatisticsformodelingdiscretetime-resolvecountdata,opposedtotheuseofsplineorpolynomialcurvefittingmodelswhichcompletelyignorethebinarynatureofthedataandgenerallytendtooverfit.

Keywords

TCATAR-packagePoissonstatisticsflavorenhancersyogurt

P2_192 Descriptivedegreeofdifference:apowerfultoolguidingflavordevelopmentformatchingprojects

SallyYueShenFirmenichInc.,USA

Abstract

DescriptiveAnalysis(DA)isapowerfulmethodinidentifyingproductcharacteristicgaps.Manytimeshowever,organizationsfacethechallengesofnothavingenoughresourceortimetocompletetheintensivetrainingorevaluationsessionsDAcallsfor.Whatoptionsdowehavewhenthecreationteamisunderpressuretomatchaspecifictargetintwoweeks?WelookedatcombiningthepowerofDAandDegreeofDifference(DOD)usingamodifiedapproach.ThemethodservesasanalternativetechniquetoDAprovidingdirectionsonhowtobridgeprofilegaps.InthedescriptiveDOD,sixtoeighttechnicalteammembersaretrainedasexpertpanellists.TheyaretrainedusingFirmenichglobalflavourlexiconAromaSphere®torecognizedescriptorspertainingtotheproductcategoryofinterest.Theexpertpanellistsarealsotrainedonhowtousea6-pointDODscale.Duringtheevaluation,atargetlabelledasREF,ablindcontrolexactlysameasREF,anduptotwocandidatesformatchingarepresentedinasequentiallmonadicmanner.PanelistsfirstevaluateeachsampleagainstREFindividuallyusingtheDODscale.PaneliststhendiscussasagroupdescribingdifferencesobservedbetweeneachsampleandREF,usingdescriptorsidentifiedfromAromaSphere®lexicon.AverageDODscoresandcommentsarecollectedandreported.Magnitudeofdifferencevs.targetisdemonstratedbenchmarkingagainsttheblindcontrol.Thekeytosuccessistohavecreators(flavoristorproductdeveloper)observethesessions,listentothediscussionandunderstandprofilegaps.BenefitsofapplyingthedescriptiveDODaretwofolds:1)substantiallylessresourceisinvolvedcomparedtothetraditionalDA.2)improvedeffectivecommunicationsofresultsandrecommendations.DescriptiveDODhasthepotentialtobeapowerfultoolguidingflavourdevelopmentformatchingprojects.

Keywords

DescriptiveDegreeofDifferenceLexicon

P2_193 UnderstandingtheimpactofstarchesonBiscuittextures:ComparingProjectiveMappingandTraditionalDescriptiveAnalysis

AnikaGronmeyer,SandraDawyniakIngredionGermanyGmbH,Germany

Abstract

Sensoryevaluationtechniquesarewidelyusedtodescribethebenefitsoffoodingredientsinnumerousfoodapplications.Inthiswork,selectedIngredionstarch-basedtexturizerswereidentifiedtocreateaTextureKitforBiscuitsinordertodemonstratetheirstructuringcapability.Thesensoryprofilingmethod,ProjectiveMapping,wascomparedtothetraditionalDescriptiveProfiling.TheprincipalobjectiveofvalidatingtheuseofProjectiveMappingistoensurefasterprojectturnaroundandareliablesensoryoutputforbiscuittexturecharacterization.Thisworkwilloutlinein-depthstatisticalprofilesfrombothmethods.TheoutputofthisstudyresultedinthedevelopmentofTextureKitsforproductivecustomerinteractionbytheIngredionSalesandTechnicalteams.

Keywords

ProjectiveMappingTextureBiscuitsdescriptiveprofiling

P2_194 Consumerevaluationofnon-alcoholicbeersinvirtualrealitysimulatedandtemperaturecontrolleddrinkingsituations

SandraS.Waehrens1,AlexandraA.Kraus2,NelliLeonhardt2,LauraG.Narganes1,NataliaP.A.Zepeda1,WenderL.P.Bredie11UniversityofCopenhagen-DepartmentofFoodScience,Denmark.2isiGmbH,Germany

Abstract

Non-alcoholic(NA)beershavebecomeincreasinglypopularinEurope.OptimisingconsumerpreferencesforflavourandrefreshingcharacteristicsofNAbeersrequiresanunderstandingoftherelationshipsbetweendrinkingsituationsandconsumerexperiences.ThisstudyaimedtoevaluateconsumerexperienceswithNAbeersundercontrolledsimulateddrinkingsituationsclosetoreal-life.Wecreatedtwomultisensoryexperiences;360˚VRparkand360˚VRbar.Tosimulateaparkexperience,theconsumerswereseatedinaroomat30˚Cinagardenchairwhileimmersedintoapublicparkonasunnydaywithpeoplesocialising.Forthebarsimulation,theconsumerswereseatedinaroomat20˚Cinabarchairwhileimmersedintoatypicalbarwithlittlelightandalmostempty.Audiowasenabled.Bothsimulatedcontextswerecomparedtotwolabconditionsvaryinginroomtemperatureonly(20˚Cand30˚C).Intotal,70consumers(66%women,76%non-usersofNAbeers,meanage=35years)attendedoneVRandonelabconditionperdayacrosstwodays.Eachtimetheytastedthesame4NAbeers.Thesimulatedcontextsmadeproducttestingmoreengaginganddifferenceswerefoundbetweenconditions.TheNAbeersweremorelikedinthemultisensorycontexts(parkandbar)andconsumersfoundthemmorerefreshingcomparedtolabconditions.Consumersevaluatedthebeersmorerefreshinginboth30˚Cconditions(vs.20˚C).Eventhoughthe4evaluatedbeersweresignificantlydifferentinliking,nointeractioneffectsofbeervariantandroomtemperature,context,usertypeorgenderwerefound.VRcreatedmorerealisticandengagingtestenvironmentsinfluencingtheconsumerevaluations.However,thechoiceofVRcontextiscriticalfortheoutcomeastheVRcontextmightberelatedtoreal-lifebutnottotheconsumerspreferredconsumptioncontext.

Keywords

VRConsumerevaluationNon-alcoholicbeers

P2_195 Situationalappropriatenessineatinganddrinking:Consumersegmentationandrelationshipwithstatedliking

SaraJaeger1,DavideGiacalone21UniversityofSouthernDenmark,NewZealand.2UniversityofSouthernDenmark,Denmark

Abstract

Situationalappropriatenessisofparamountimportanceindailyfoodchoicedecisions.Socialandculturalnormslargelyshapeperceptionsaboutwhatisappropriatetoeatindifferentsituations,andwhatisnot,overandbeyondindividualpreferences(e.g.,mostpeoplelikeicecream,butfeweatitforbreakfast).Adegreeofinter-individualheterogeneityinperceivedsituationalappropriatenessisexpectedtheoretically,butlacksempiricalconfirmation.Thepresentresearch,involvingstudieswith>1000AustralianandNewZealandconsumersissituatedinthisgap.Consumersegmentswereestablished,andconsistentwithexpectationsfoundtobemoresimilarthandifferent,withagreementonthemostappropriateandinappropriateitemsforbreakfast,lunchanddinner.Where“adaptive”consumersdifferedfrom“conforming”consumerswasinthenumberoffoodandbeverageitemsconsideredappropriateforacertainmealoccasion,withthisnumberbeingsmallerinthesegmentsthatseemedtomorestronglyconformtocommonnormsaboutwhatisappropriatetoeatanddrinkatmealtimes.Theappropriateness-basedconsumersegmentswereextensivelyprofiled.Effortstoexplainsegmentdifferenceswereonlypartiallysuccessfulbutpointedtoacombinedinfluenceofdemographic,socio-economic,behaviouralandpsychographicvariables.Forexample,“adaptive”consumerstendedtowardsbeingyounger,bettereducated,moreinvolvedinfoodshoppingandplacinggreaterimportanceonmoodasafoodchoicefactor.Theresearchalsocontributedtoreconciliationofpastfindingsregardingtherelationshipbetweensituationalappropriatenessandproductliking.Therewasapositiverelationshipbetweenperceivedappropriatenessandstatedproductliking,andgenerallylesslikedfoods/beverageswereregardedaslessappropriate.However,therewasalsoevidenceofnon-linearityinthisrelationshipsuchthatsomehighlylikedfoodswereinappropriateforafocalmealoccasion(e.g.,cereal/mueslifordinner).Thisresultinformsresearchersabouttheneed,ornot,toco-elicithedonicandappropriatenessresponses.

Keywords

contextusesituationsfoodchoicemealsconsumerresearch

P2_196 WhencanyoutrusttheimplicitnatureofCATA?

SarahKirkmeyer,GregStuckyInsightsNow,Inc.,USA

Abstract

Incheckallthatapply(CATA),weaimtounderstandwhatpercentofthepopulationhaveacertainbelieforperception,andsimultaneouslypreventalengthyquestionnaire.Typically,weexpectconsumerstoquicklyanswerCATAquestionsandrespondusingsystem1fastthinking.However,inCATAthereisnowaytomeasureresponsetimeandunderstandifCATAresponsesarecapturingconsumerimplicitbehavior.Therefore,wecomparedCATAtotimedyes/noresponsesforthesamesetofingredientsinseparatesurveysofCleanLabelEnthusiastTMconsumers.Consumerswereprovidedacontext,forexampleyogurtaspartofhealthybreakfast,andthenshowningredientsandaskedwhichtheywouldbeokseeingontheingredientstatement.IntheCATAstudy,consumerswereshown51ingredientsacross3contextswith2CATAquestionsineachandaskedtoselectallingredientsthattheywereokseeingonthelabel.Forthetimedyes/nostudy,ineachcontext,theywereshowningredientsoneatatimeandaskediftheywereokortheywouldavoidthem.Forthetimedyes/nosurvey,wealsoincludedapre-testforeachpersontodeterminewhatspeedconstitutedanimplicitfastresponseandwhichwereanexplicitslowresponse.Resultsshowedahighernumberofyesresponsesinthetimedyes/nosurveythanCATAforallingredientsindicatingthatprovidingaforcedyes/noresponsewillprovidehighernumberof“yes”thanwithCATA.Additionally,wefoundmuchhighercorrelationbetweenCATAandimplicitresponsesthanCATAandexplicitresponses.ThisindicatesthatfortheseCATAlists,itisbeingusedmoretoselectimplicitreactionsthanexplicitreactions.ThisresearchformsafoundationtoassessCATAmorebehaviorallyandidentifiestheadvantagesofatimedyes/nosurveyforexplicitreactions.

Keywords

ImplicitSystem1ThinkingExplicitSystem2ThinkingCheckAllthatApplyCATATimedResponses

P2_198 Talkingquestionnaire:Unlockingbarriersindatacollection

ShaileshPateriya,AkhileshDubeyPepsiCoIndiaHoldingsPvt.Ltd,India

Abstract

Background:

ConsumertestinIndiaareconductedusingFacetoFacemethodwhereaninterviewerasksthequestionsandrecordstheresponsesfromrespondents.Thismethodhasthedrawbackofinconsistencyasinterviewerstendtoreadquestionsdifferentlyleadingtobias.Additionally,respondentstendtoavoiduseofextremeendsofthehedonicscaleinpresenceoftheinterviewer.

Approach:

ApossiblesolutiontotheproblemiscomputeraidedSelf-AdministeredQuestionnaireusedindevelopedcountries.However,thisisnotwelladoptedinIndiaduetolackofinterestamongconsumerstoreadseriesofquestionsandrespondtothem.ApilotstudywasconductedusingSelf-AdministeredQuestionnairewithvoiceoverfeature.Thisenabledrespondentstolistenpre-recordedquestionsintheirlanguageandselectresponsesonthescreenfreelywithoutinterviewer’sguidance.

Results:

ImprovementindataspreadwasobservedcomparedtotraditionalFacetoFacemethod.Increaseinthetopandbottomboxscoreswereobservedacrossattributeswithreductioninuseofmiddlepartofthescale.Respondentswerefoundtobedecisiveandevaluatedtheproductsmorecritically.

StudyParticulars:Studytype–BlindProductTestinCLTMethod–SequentialMonadicfollowedbyforcedpreferenceLocations–Delhi,Ludhiana,Mumbai,BangaloreTotalSampleSize–1600Noofproductstested-2

Keywords

TalkingQuestionnaire-SelfAdministeredQuestionnairewithVoiceOverInterviewerledConsumerResearchInterviewerbiasness&differentwaysofadministeringquestionnaireRespondentsmoredecisive&evaluatingmorecritically

P2_199 Discerningwineastringencysub-qualities–Whatistheroleofsaliva?

ShaoyangWang1,HeatherSmyth1,SandraOlarteMantilla1,JasonStokes1,1,PaulSmith21TheUniversityofQueensland,Australia.2WineAustralia,Australia

Abstract

Astringencyisanimportantindicatorofwinesensoryquality.Itsmechanismshavebeenextensivelyinvestigatedinrecentyears.Chemicalassays,sensoryevaluationandphysicalassessmentshavebeenappliedinanefforttoquantifyastringencythustolinkthesemeasurestosensorilyperceivedastringency.Thewinematrixitselfpresentschallengesduetoitscomplexity.Asidefromtannin,othermatrixcomponents(acid,polysaccharides,etc.)alsoplayaroleinvaryingthetypesofastringencyperceived(termedsub-qualities).Chemicalmeasuresaloneareunabletodirectlyreflectthesensorilyperceivedastringencyofthiscomplexsystem.Recently,anincreasingamountofliteratureindicatesthatrheologyandtribologymightbepromisingphysicalmeasurestounderstandmouthfeelperceptionduringfoodoralprocessing.Togetherwithconsideringthesalivarylubricationbehaviour,thesetoolscouldprovidedirectevidenceofhowastringency(sub-qualities)isproducedandperceived.Currently,therearelimitedapplicationsinthestudyofwineastringency.Tobetterunderstandwineastringencyfromaphysical-mechanismperspective,andwithviewtoexplainsensorilyperceivedastringencysub-qualities,weconductedourstudyinamodelsystemwithdefinedlevelsoftannin,acidityandpolysaccharide.Variousrheologicalandtribologicalprotocolswerealsodeveloped.Basedonourfindings,thechemically‘equalised’astringencywasnotnecessarilysensorilyorphysicallymeasuredthesame–astringencysub-qualitieschangedwithmatrix.Withoutsalivaadulteration,modelwinesampleswereindiscernibleinphysicaltesting.However,whenmixedwithsalivacleardifferencesemerged.Sub-quality‘drying’accompaniedahigherboundaryfriction,while‘pucker’resultedfromhighaciditywithaquickersalivapelliclecollapse.Polysaccharidesmoothedtheastringencyinalow-tannin-high-aciditymatrix.Theseresultsindicatethatastringencysub-qualitiesmighthavedifferentperceptivemechanisms.Ourstudyisthefirsttodemonstratephysicalmeasuresofsensorilyperceivedwineastringencysub-qualities,andhintsatthepossibilityofmanagingthewinematrixandresultingastringencybyemployingphysicalmeasures.

Keywords

WineastringencyAstringencysub-qualitiesSalivaRheologyTribology

P2_200 Discerningwineastringencysub-qualities–whatistheroleofsaliva?

ShaoyangWang1,HeatherSmyth1,SandraOlarteMantilla1,JasonStokes1,PaulSmith21TheUniversityofQueensland,Australia.2WineAustralia,Australia

Abstract

Astringencyisanimportantsensoryindicatorofwinequality.Astringencyisdefinedasacomplexofsensationsduetoshrinking,drawing,orpuckeringoftheepithelium.Historically,astringencyhasbeenconsideredtoarisefromtheinteractionofsalivaryproteinswithastringentcompounds,whichcausesanincreaseinfrictionduetoalossofthelubricatingsalivaryfilm.Assuch,variouschemicalapproacheshavebeendevelopedtomeasureinteractivityofastringents-proteinsinanefforttoquantifyastringency.Typically,theseanalysesdonotcapturehowothercomponentswithinthewinematrixaffectastringency.Inaddition,themechanismsunderlyingtheastringencyperceptisnotsimplyassociatedwithanincreaseinfrictionduetoalossofsalivarylubrication(Rossettiet.al.,2008).Investigationonthiscomplexsensationneedstobebrokendownintovarious‘sub-qualities’(drying,rough,pucker,etc.).Ouraimistodevelopappropriatephysicalandchemicaltechniques,whichconsidersaliva-interactions,thatallowforthedriversofthesesub-qualitiestobedetermined.Usingmodelwinewithdefinedlevelsoftannin,acidityandpolysaccharide,wefindthatwineswithequivalentresponsesinchemicalassayforastringencyexhibitvaryingastringencysub-qualities.Differentprotocolstocapturethewinematrix’sinfluenceonsaliva-lubricationhavebeendeveloped,whichprovideinsightsintowhytheirsub-qualitiesaredifferent.Inparticular,thesub-quality‘drying’wasfoundtocorrespondtosamplesexhibitingahigherboundaryfrictionduetoalossofsalivarypellicleintribologicalcontact.The‘puckering’sensationwasindependentof‘drying’,anditwasassociatedwiththehigh-acidityofthematrixandagreaterrate-of-increaseinfriction.Polysaccharidereducedthe‘drying’inalow-tannin-high-aciditymatrix.Thisisthefirststudydemonstratingthatastringencysub-qualitiesarelikelytohavedifferentperceptivemechanisms.Thesephysicalmeasurescouldbepossibletoolshelpmanagethewinematrixtoattainthepreferableastringencylevel.

Keywords

wineastringencyastringencysub-qualitiessalivatribology

P2_201 Revealingnewproductinsightsthroughacombinationoftemporalmethods

SimonHails,JaneRandall,TraceySanderson,OlivierLescop,SilviaPeleteiroSensoryDimensions,UnitedKingdom

Abstract

Sensoryperceptionwhileeatinganyfoodis,byitsverynature,adynamicprocess.Overrecentyears,severaldifferenttechniqueshavebeendevelopedtounderstandandmeasuretheevolutionofsensorypropertiesoffoods.

Thisresearchsetouttocollectdataonthesamefoodsusingthreetemporalmethods,alongsideaconventionalQuantitativeDescriptiveAnalysis(QDA)approach.Theprincipalobjectiveoftheworkwastogainanunderstandingoftheoutputsfromeach,therebyenablingarecommendationastohowandwhenthesedifferenttoolscanbeusedwithinsensoryresearchplans,withaviewtoprovidingclearguidancetotheindustryastothetypeofresearchquestionsthataremosteffectivelyansweredusingeachofthedifferentapproaches.

Thepanelinitiallygeneratedastandardsensoryprofileoftendifferentbiscuits.ThesametenbiscuitswerethenassessedusingTemporalDominanceofSensations(TDS),TimeIntensity(TI)andTemporalCheckAllThatApply(TCATA)methods.Eachapproachprovidesvaluetotheuser,butanswersdifferentresearchquestions.

QDAdeliveredacomprehensivedescriptionofeveryaspectofconsumption,butasitiswaslimitedtomeasuringrelativeintensity,complexinterrelationshipsbetweentextureandflavourdeliverywerenotrecovered.TimeIntensityidentifiedsubtlenuancesinflavourreleasebetweenostensiblysimilarproducts.Bycapturingwhichattributeisdominantatanygiventime,TDSallowedforanexplorationofcausalrelationshipsbetweentexturalbreakdownandflavourdelivery.TCATAfurtherbuiltupontheadvancesofTDS,allowingforamorecompletecomparisonoftheflavourandtextureofdifferentbiscuits.

Eachapproachofferstheproductdeveloperadifferentinsightintotheeatingexperience.Takentogether,thesedifferentmethodsprovidedacomplementarydatasetthatreallydoesbringtolifetheflavoursandtexturesexperiencedinthemomentthattheconsumerbitesintothebiscuit.

Keywords

TemporalMethodsSensoryEvaluation

P2_203 Methodforassessingsensoryqualityofproductsfortechnicalrelease.

StephanieWilliams,DoloresOreskovichNestleHealthScience,USA

Abstract

Allconsumerproductsareassessedfornumerousqualitycharacteristicsbeforebeingreleasedforsale.Formostconsumergoods,asensorycomponentisrequiredtoconfirmtheproductmeetsthesequalitycharacteristics.Suchprogramsareagreatwaytoensurethatproductssentoutintothemarketplacearenotonlysafe,butalsomeetconsumers’expectations.Thesimplestmodeofsensoryreleaseistohavetrainedpanelistsevaluatetheproductusingwrittendescriptionsofthedifferentmodalitiesand/orareferenceproductcomparisontogiveaninoroutassessment.Anewlydevelopedmethodisbeingpilotedthatfocusesonmakingproductreleasedecisionsbasedonintensityrangesforsensorycharacteristicsthatarethemostimportanttoconsumers,asdeterminedthroughpreferencemapping,consumercomplaintdata,oryearsofexperienceunderstandingconsumerproductcategorylikesanddislikes.Thisnewapproachaddressesmanyoftheissuespresentinthestandardin/outmethod.Theseissuesinclude:1)acceptabilitylimitsareleftuptothediscretionofeachevaluatorresultinginuncleardecisioncriteria;2)theneedforareferenceproduct(whichisbydefinitionolderthanthetestsample);3)equalweightingofallsensorymodalities;and4)unclearactionplanstobeimplementedwhenaproductisgivenan‘out’assessment.Anumberofconsiderationswereaddressedregardingtheimplementationofthismethod.Theseinclude:1)amountofpanelisttraining;2)numberofscalestandardsrequiredforpreparationatthefactory;3)amountandtypeofinformationavailabletosetintensityranges;and4)rolesandresponsibilitiesofR&Dandfactorypersonnelinestablishingtheinitialsensoryprofiles.Thisnewmethodallowssensoryproductreleasedecisionstobeunambiguousbecausetheyaredefinedbythecharacteristicsandtheirintensitiesonwhichconsumersbasetheir‘accept’or‘reject’decision.

Keywords

methodsqualitytechnicalrelease

P2_204 Assessmentofthesensorychaterizationofteagrades:differentiationinflavour,aroma,appearance&colourvsperceptionofrichquality.

SumedhaAlahakoon,BandaraWanninayakeUniversityofKelaniya,SriLanka

Abstract

Demandforqualityteasisincreasingworldwide.Teaisdividedintovariedgrades,suchasBOP,FBOP,PEKOEetc.Althoughthepricecarriesavastrangeofdifferentiationamongthegrades,inrealitydifferentgradesareamereindicationofsizeorappearanceoffinalproductofthesameprocess.Ceylonteahasavarietyofteasfromlowgrowntohighgrown,uniquetoeachotherinrichness&taste.ThemainaimofthispaperwastoidentifythesensoryscientificcharacterizationofgradesofteaVstheperceptionofitsrichquality.Henceonevariety,i.e.lowgrowntea,wasselectedforsensorycharacterizationinfivedifferentgradesfromthelowesttoapremium.Teasampleswerecollectedfromthesamebatchofsingleorigintea.SampleswereevaluatedandratedintheorderofQualitybymeansof,(1)expertreportsoffiveprofessionalteatasters,and(2)hedonicandsensoryevaluationbyconsumers(N=100)usingaCheck-All-That-Apply(CATA)questionnaire.Althoughthetestreportsoftheprofessionalteatastersweregenerallysimilar,results(generatedusingSPSS21)ofCATAquestionnairewerevaried;howeversimilaritieswereobservedinage&nationalitycategories.Inoverall,theresultsdepictasolidbaseforteamarketerstofocusontheperceivedqualityaswell,intargetsegmentation.Itisconcludedthatsensorypreferencesmaychangefromonesegmenttotheother.Futureresearchopportunityavailswiththesamebasisofhedonicandsensoryevaluationusingdifferentcombinationsofteagrades&segmentsofconsumers.

Keywords

sensorycharacterizationteagradesexpertsvsconsumerssensorypreferences

P2_205 UnderstandingthedissociationbetweenexplicitandimplicitconsumerassociationswithisiImplicitTestingatthecentre:anonlineexperimentongender-targetedpackaging.

MaxMatt,SvenHenneberg,AlexandraKraus,FrankOhrenschall,MichaStrackisiGmbH,Germany

Abstract

Background:Implicitmeasurespromisetodeliverafast,uncontrolledandthusunbiasedassessmentofspontaneousconsumerassociationsbettersuitedtopredictimpulsebuyinginFMCG.Frompsychologicalscience,indirectRTmeasuresfromdual-taskswithcongruentandincongruenttrials,e.g.IAT,EAST,andGNATareprominent.Buttheyintenttoassessasingleevaluativedimension(good–bad)andfocusonindividualdifferences.Participantsexperiencethetaskasartificialandannoying.Avarietyofsimpler,straightforward,productfocussedimplicitprocedureswereandarecurrentlydeveloped,amongthemtheisiImplicitTesting(applicationspresentedat2017,2015,and2013PangbornSymposia).WithavalidationpurposewecontrastisiImplicitTestingwithaslightlyadapteddualtaskprocedure(EAST,DeHouwer,2014)andaconventionalexplicitratingtask.Procedure:Fiveproductcategorieswithtwogender-targetedpackageseachwereanalysed(malevariantsalwaysdarker,twolabelthetarget:NiveaMen,YogiMen’sTea).Theexperimentaldesignpresentedtwooftheseproductpairs(4visuals)perparticipant,tasksvariedwithinsubject.Results:Datafrom254participants(commercialonline-panel)revealanintelligibledissociationbetweenexplicitandimplicitgenderdiscriminationofpackages:Explicitly,genderlabelsdrivediscrimination,bute.g.zeroandlightCokewereleastdiscriminated.Implicitly(EAST),lightCokewasdiscriminatedonthesecondrank,Niveaonthelast.isiImplicitTestinglocatesatamiddleposition.Conclusions:Methodologically,isiImplicitTestingisclearlymoreunbiasedthanexplicitratingsare.Substantially,labellingthetargetfailedimplicitly.Thelattersuggestscheckingotherbenefitsusuallyclaimedverbally.

Keywords

ImplicitassessmentConsumerassociations

P2_206 DesignDecoding–fromshapes,colors&materialstoconsumerassociations…

NadineBischof1,StephanieGlassl1,JoachimHaag2,AnneHoffmann2,AndreasScharf1,2,SvenHenneberg21NordhausenUniversityofAppliedSciences,Germany.2isiGmbH,Germany

Abstract

Productdesignisoneofthemostpowerfulmeanstobringbrandstrategytolife,i.e.tomakethebrandtangible.Basedontheirvisual,hapticandacousticimpressions,consumerspermanentlydecidewhetherproductsaddressmotivesthatarerelevanttothem,ifproductssuitthemornot.Withoutcognitiveeffortandwithoutanyconsciouscontrol,consumersmakesenseofwhattheysee,feel,andhear.Thisleadstotheconclusionthatgoodproductdesignismuchmorethanjustbeingaesthetic–itisacarrierofmeaning.Againstthisbackground,designersandproductdevelopersfaceaseverechallenge:Theyhaveacompletelydifferentperspectiveondesignthanconsumers.Whileconsumerscareaboutsubjectiveassociationsandconveyedbenefits,designerscanonlycontrolobjectivecharacteristics,e.g.shapes,colors,materialsandfinishes.Aneedfortranslationbecomesevident.Designdecodingisahighlyinnovativemethodthatforthefirsttimeapproachesthisneedfortranslation.Itrevealsthesecretrelationshipsbetweendesignattributesandthemeaningconsumersmakeoftheseattributesandtheiroverallcomposition(‘Gestalt’).Toanalyzetheserelationships,subjectiveconsumerdata(likingandinstantassociations)arelinkedtoobjectivedesigndescriptionsfromatrainedsensoryexpertpanel.Inacasestudyonelectrichomeappliances,15kettledesignsweresystematicallydecoded:TriggeredconsumerassociationsweremeasuredinaquantitativeCLTviaforced-choicetasksundertimepressure.Kettledesignswereobjectivelydescribedusingmorethan60attributes.Finally,aPLSregressionmodelrevealedclearrelationshipsbetweendesignparametersandthepsychologicalmotivestheproductsaddress.Theresultsgiveguidancetodesignerswhentranslatingbrandpositioningintoindustrialdesign.Toolslike‘DesignCodeFrameworks’and‘SensoryTargetZones’facilitatedesign-relateddiscussionsincross-functionalteams(e.g.,betweenbrandmanagement,marketing,designersandengineers)andhelptooptimallyaligndesigndevelopmentwithbrandstrategy.

Keywords

DesignDecodingNewMethodsInstantAssociationsIndustrialDesignPackaging

P2_207 Penalty2.0:comparingasquareddriveranalysisfromconsumerdescriptionswithconventionalpenaltyanalysisfromJARevaluations.

ManuelRost,SvenHenneberg,MichaStrackisiGmbH,Germany

Abstract

Background:AnalysesofJARquestionssufferfromtheirintensity/hedonichybridcharacter,usuallyresolvedbycategoricalreduction(i.e.,sharesoftoolessandtoointense).Penaltyanalysisneedsamulti-stepprocedure(i.e.acutforthesharesofnot-JAR;twot-tests)andastrictbivariatehandling.Valence-correlateditems(e.g.,full,fresh,orchemical,rancid)arenotappropriateasJARquestions.Proposal:WithdescriptiveconsumerratingsinsteadoftheJARadriveranalysiscanexplaindislikingofcertainproducts.Theequation(within-subjectdatatransformation,linearandsquaredslope)allowsthedefinitionofanidealintensityinconsumerlanguage.ImportanceofDOLareevaluatedbyrwa(Johnson2000)andbysummingtheshareoflinearandsquaredslopes.Importancetogetherwiththeslopesofthesquaredunivariateequationsallowdefiningtoleranceversuspenaltyregions.WeliketocallthisapproachPenalty2.0anddemonstrateitwithaprojectonchocolatebars.Application:InablindedCLT(n=500)50%ofparticipantswereasked9JARquestions,50%9descriptionswithparallelwording(perceivedintensities,5-pointscale:1notatall/5extremely,construedasscaled,reducedtowithin-subjectvariance).Additionally,descriptiveanalysiswasconducted.ResultsofconventionalJARshowHaloeffects(thebestproductisJARonalmostallitems),andcounterintuitiveresultsatvalence-correlatedJAR.Penalty2.0workedwell(descriptorswithvalencecorrelatedwordingbehaveproperlyandallsignsofsquaredtermsarenegative).Differentdriverimportancefromrwaallowtodefinenarrowertoleranceintervalsforimportantandwideronesforlessimportantdescriptors.Conclusion:AdvantagesofthePenalty2.0approachincludethevisualisationoftheoptimalcurves,anidealpointandatoleranceintervalforeachdescriptor.IssueswithconventionalPenaltyAnalysisareprevented.TranslationofconsumerlanguageandpanellanguageviaDescriptiveanalysisisstraightforward.

Keywords

penaltyanalysisconsumerdescriptionsoptimalpointcurves

P2_208 Usingopenendedquestionsfortheevaluationofunfamiliarproductconcepts

ThemistoklisAltintzoglouNofima,Norway

Abstract

Whenproductconceptsareunfamiliartoconsumers,qualitativestudieswithsmallsamplesareusedtoreachconsumerinsightsanddevelophypothesesforsurveysandexperiments.But,usingopenendedquestions(OEQs)insurveyscanleadtodirectquantitativeresults.Thisstudyfocusedonconsumerreactionstoinformationaboutproductswithingredientsfromaproductionthatmakesuseofthewholerawmaterialofcrab,shrimpsandmussels.AconsumersurveyintheUK(n=1800)followeda3x3designtoidentifymaineffectsandinteractionsbetween:a)by-productcommunication(health,environment,control)andb)productcategories(processedfood,nutritionsupplements,cosmetics).ConsumerresponsestoOEQswerecategorisedandthosethatcountedmorethanfivetimesinoneexperimentalcellwereanalysedusingCorrespondenceanalysis.Wastereductioncommunicationledtoassociationsrelatedtotheenvironmentandwastereductionforbothprocessedfoodandnutritionsupplements.Thiscommunicationfittedthelattertwoproducttypesinawaythatitledtomorepositiveassociationssuchas“nutritious”,“good”and“sustainable”.Nutritionsupplementsandprocessedfoodhadthetendencytobeassociatedwithhealthiness,whenthepublichealthdefinitionwasused.Thecontroldefinitionsofnutritionsupplementsandprocessedfoodwerelocatedinthemiddleoftheplotandshiftedtowardsthereducedwasteandpublichealthareaswhencombinedwiththeirrespectivedefinitions.Thecontroldefinitionofthecosmeticproductcategoryledtonegativeassociationslinkedtodisgust.Thisslightlyshiftedtowardsthecentreoftheplotwhenthepublichealthdefinitionwasused,thoughstillwithintheareaofnegativeassociations.Thereducedwastedefinitionseemedtohaveastrongereffectonassociationsrelatedtocosmeticproducts,shiftingithigherandclosertotheareaofenvironmentalconcernandwastereduction.OEQsareusefulfortheevaluationofunfamiliarconcepts.

Keywords

ConsumersOpenendedquestionsExperimentBy-productcommunicationQuestionnaire

P2_209 Rapiddescriptivetechniqueswithtrainedanduntrainedassessors:challengeforfoodindustry

valentinabergamaschi,GiuliaZazzali,AlessandraBallario,AntonucciMarcoSoremartecsrl,Italy

Abstract

Inthelastdecadesastrongdebatebetweenexpertandnaivesensorypanelshasbeenongoing.Descriptiveprofilinghavetraditionallybeenperformedwithexpertassessors,trainedtoevaluateproductcharacteristicswithspecificcriteriaandonthebaseoftheirsensoryacuity.Onthecontrary,consumershavebeenregardedasnotcapableofperforminganalyticaltasksandevaluatingattributesinareliableway.Nowadays,producingfoodcompanies,facingwithveryfastchangingindevelopmentofproducts,donotalwayshavethepossibilitytotrainpanelists.Thus,theneedforlesstimeconsuminghavesupportedconsumersinvolvingandtheapplicationofmoredynamicdescriptivetechniques.Recently,severalstudiesclaimedthattrainedanduntrainedassessorsprovidesimilarresultswithrapidmethodologies.Theimportanceofshortfamiliarizationstepsonperformanceimprovingoftheformerwasalsodemonstrated.Thus,itisnecessarytoinvestigatethesefindingsalsointhefoodindustrypracticalcontext.Inthepresentstudy,twodifferentpanels,onewithtrainedassessorsandonewithnaïveassessors,weresetupinordertocomparetheefficiencyofFlashProfilecombinedwithapreviousattributegenerationstepofCATA.ResultsoftheFlashProfiletestswerecomparablebetweenthetwogroups.Bothtrainedandconsumerassessorsrevealedahighagreementintermsofperceivedproductdifferences.ProposingprioralistofattributestoassociatetotheproductswithCATAhadapositiveeffectonfamiliarizationwithproductandseemstobeagoodstepforthecommonvocabulary,settingalimitationoftheattributesnumberintheproductranking.Currently,thenewchallengesfacingthefoodindustryareprogressivelytransformingsensorytoamoreproactiverole.Sensoryanalysismustinvestigateonthemostrelevantissuesofdifferentpanelsinvolvingandmustunderstandwhetherconsumersorexpertsareappropriateforspecificfoodapplicationandobjectives.

Keywords

rapidmethodstrainingconsumerfoodcompany

ECR_V_03/P2_210 Fastprofilingofpotatochips-sortingwithexpertsvs.catawithconsumers

ValerieRuppert1,2,Lisa-MariaOberrauter1,MarleneSvensson1,MihaelaMihnea11RISE,Sweden.2TUGraz,Austria

Abstract

TheaimoftheprojectwastocompareFreeSortingandCATA(”Check-all-that-apply”)fortheprofilingofpotatochips.Atotalofeightsampleswereevaluated:fivedifferentcommercialsourcream-onionpotatochipsandthreereplicates.Anexpertpanel(21subjects)assessedthesamplesusingFreeSorting,meanwhileaconsumerpanel(37assessors)usedCATAfortheevaluation.Forbothmethods,halfofthepanelevaluatedthesamplesfocusingonlyontasteandsmellandtheotherhalfevaluatedtheoverallappearanceincludingcolourandtextureadditionallytoflavour.Resultsshowedthatgenerallysampleswerecharacterizedsimilarlybybothpanels.Intermsofevaluation,colourandtextureplayedahigherroleforexperts.Theattributes”salty”and”sour”werecommoninallmethodsandtasks.However,theexpertpanelwasabletodescribetheflavourmorepreciselybyusingdescriptorslike”vinegar”,”onion”,”parsley”etc.Theconsumerpanel(CATA)usedattributesthatweremoregeneral(”friedpotatoes”,”fatty/oily”,”sourcream”).Fortextureevaluation,theexpertpanelalsousedattributesthataddressedmorecomplexpropertieslike”melting”andnotonlythedescriptor”crispy”.Moreover,theexpertpanelwasmoreconsistentandhadbetterconsensuswhengroupinganddescribingthesamples.However,consumersfoundthattastingandevaluatingthedifferentsampleswasaverydifficulttask.Eventhoughthesizeofthepanelsinthisprojectwassmall,resultsgiveindicationthatbothapproachesmaybeusefultoolsforafastoverviewofaproductssensorypropertiesattheinitialstageofproductdevelopment.However,tobettercompareandunderstandthepowerofthesefastprofilingmethods,furtherworkshouldbedonewithlargerpanelsparticipatinginthesametasting/methods.

Keywords

fastprofilingprofilingpotatochipsconsumervs.expertssensorypotatochips

P2_211 Takingthedescriptivepaneloutofthelab:assessingcontexteffectsinreal-lifesettings

EllieKing,BethLogan,ValerieMialonMMRResearchWorldwide,Inc.,USA

Abstract

Contextisanimportantaspectofsensoryandconsumerresearch,inattemptingtopredictreallifebehavior.Researchhasshownthattheenvironmentinwhichproductsareassessedcandirectlyinfluenceperception.Moststudiestodatehavefocusedonconsumerlikinginreal-lifesettings.However,amoreinterestingquestioniswhetherthesensoryprofileofaproductchangeswhenitisassessedindifferentenvironments.Ie.Isthebutterinessofpopcornenhancedatamovietheatre?Descriptivesensorypanelistsarebestplacedtoanswerthisquestion,astheyaretrainedtocharacterizeandratethesensoryprofilesofproducts.Traditionallytrainedpanelshavealwaystakenplaceinstandardizedtestingfacilities,usingsensoryboothswithcontrolledtemperature,lightingandairflow.Thisallowsforstrictprotocolsonsamplepreparationandpreciseproductassessment,androbustmethodologiesanddatacollection.However,testinginanalyticalsettingsoftendoesnotallowthepaneltoassessproductsfortheiractualintendedenduse.Whereas,evaluatingproductsinreal-lifesettingsallowstrainedpaneliststoprovidein-depthsensorycharacteristicsofproductsinamorerealisticcontext.Italsoallowspaneliststoventurebeyondtheirusualobjectivemeasures,toincorporateperformanceorfunctionalitymetricsandpackageevaluations,whichcanprovideessentialproductinsights,andanunderstandingofhowproductsandpacksdeliveronbrandpromises.Inthispresentation,wewillcomparetrainedsensorypanelistsassessingproductsbothinstandardizedlaboratorysettingsandinreal-lifesettings,todeterminedifferencesinproductperceptionandtestingprotocolsbasedoncontext,onarangeofcategories(foodandnon-food).Thepresentationwillhighlightanumberofchallengestoassessingproductsoutsidethelaboratory,includinglogisticsofproduct/materialplacement,technologyrequiredfordatacollectionandpotentialdistractionsduringapplication/testingthatcanleadtomorevariabilityinthedataset.

Keywords

DescriptiveanalysisTrainedsensorypanelContextNon-food

P2_212 Aconsumerjourneybasedinnovationdesign,abetterwayofusingallofoursenses

VeronicaSymon1,AnaMalo1,ChristinaSipes1,TravisFunk1,MetrixLabMetrixLab21Diageo,USA.2MetrixLab,USA

Abstract

Arewetoofocusedontasteandforgetaboutotheramazingsenseswhenwedesignanewproduct?Thinkaboutaconsumerjourney,whenconsumersarebrowsingshelvesinastore,theymightbeattractedbyaspecificpackage,byitsgraphic,shapeorlabel,thentheywillpickupthepackageforacloserlook,touchandperhapssmell.Iftheyarestillattractedbytheproduct,theymaydecidetopurchasetheproductandtakeithome.Athome,theywillcontinuetoexam/manipulatetheproduct,choosetherightoccasiontoenjoyandfinallyopenthepackage,serveandtaste!Inthisresearchwearetryingtotakeamoreholisticapproach,followingaconsumer’sjourneytodesignanewproduct.Withconsumer’sexperienceandsenses(vision,touch,smell,tasteandhearing)inmindweintendtodesignandoptimizeanewbeverageproductfromvisual,textile,scent,tasteandsoundperspectives.Thisstudyinvestigatedeffectsofpackagingelementsofgraphics,finishes,scents,andproducttastequalityonconsumers’preferenceofacoconutflavoredalcoholbeverage.Aconjointanalysiswasusedtodesignandoptimizecombinationofallpackagingandliquidfeatures.Over100panelistsevaluatedvariousprototypesonappearanceonlyandappearancewithtastinginacentrallocationsetting.Preferenceandfittoconceptweremeasuredforeachdesigncombination.Forappearanceonly,thepackagingfinishelement(glossy,matteortactile)showedthemostimpactonconsumer’spreference.Aftertasting,tastequalitybecamethemostimpactfulfactoronpreference.Anoptimalproductdesigncombinationwaspredictedbasedontheconjointanalysis.Thisresearchexploreda“onestopshopping”approachforfutureinnovation.Pros,consandlessonslearnedfromthisexplorationwerediscussedintheresearch.

Keywords

ConjointanalysisSensesPackagingInnovationdesignConsumer

P2_213 DevelopmentofnewconsumertestmethodbasedonKanophilosophyforunderstandingtherelationshipbetweenconsumerexpectationandoverallexperiencesatisfactionofcommercialspreadproducts

Yeon-JooLee1,In-AhKim1,DaniellevanHout2,WilmadenHoed2,Hye-SeongLee11EwhaWomansUniversity,Korea,Republicof.2UnileverR&DVlaardingen,Netherlands

Abstract

Forsuccessfulproductdevelopmentandinnovation,itisimportanttounderstandtherelationshipbetweenconsumers’expectationsandtheiractualperceptionandsatisfactionwiththeproducts.TheKanomodelwasproposedtodiagnosethedifferentrelationshipswithsatisfactionofthevariousproductsandservicesduetothefactthatconsumers’expectationaffectedtheirproductperceptionandsatisfactionthroughmultipleinteractions.Yet,ithasbeenrarelyappliedtofoodproducts.Inthepresentstudy,extendingthephilosophyofKano,anewconsumertestmethodologywasdevelopedforbetterunderstandingthestructureofconsumers’sensorysatisfactionoffoodproducts.JustliketheKanomodel,thisnewmethodisdesignedtocategorizeproductattributes,butitdiffersinthatexpectation,perception,itsconsequentlikingandsatisfactionwereexplicitlyandquantitativelymeasured.Sixcommercialmayonnaiseproductswereevaluatedbyninetyconsumers,usingconsumer-relevantattributesincludingsensoryandfunctionalattributes,andproductbenefits.Consideringexpectationscores,attributesweresuccessfullyclassifiedintofivedifferentcategories‒Attractive(AT),One-dimensional(OD),ReversedOne-dimensional(ROD),Always-like(AL),andNice-to-have(NH).Amongthem,ROD,AL,andNHarenewlydefined:‘Salty’and‘Sour’ofRODcouldberegardedasdriversofdissatisfactionsinceitisoppositetoOD.Incaseof‘Sweet’,consumersdidnothaveanyexpectationonthisattributebutithadapositiveimpactonthesatisfaction,thusitwascategorizedintoNHbyadoptingaconceptofpenaltyanalysis.Byapplyingsimple(non-)linearandmultiplelinearregressionmodels,itwasconfirmedthateachcategoryhasdifferentequationofsatisfactionscoresexplainingwithhighR2greaterthan0.68,exceptforNH.Theresultsprovideinsightfulinformationtofocusproductinnovationbyidentifyingkeydirectionsforimprovingtheproducts,butstillitisnecessarytoconductfollow-upstudiesforfurthervalidationofmeasurementmethodsandattributecategorization.

Keywords

KanomodelConsumersatisfacationConsumerexpectationProductinnovationConsumertest

P2_214 ApplicationoftheQ-methodologyfortheevaluationofacomplexconceptforlipsticksusingphotos

YoungkyungKim,SooyeonShin,MinkyungShimAMOREPACIFICR&DCenter,Korea,Republicof

Abstract

Colorisoneofthemostimportantfactorswhenconsumerschooselipstickproduct.Oneofthecolorconceptsoflipstick,the"MLBB;Mylipbutbetter",isacolorthatlookslikemylips,butit'sacolorthatmakesmylipslookprettier.Althoughitisveryimportanttomaketheproduct'scharacteristicsfitintotheconcept,itisdifficulttoevaluatecomplexconceptssuchas"MLBB”.SotheQ-methodologywasintroducedtocharacterizethecolorconceptof"MLBB"ofthelipstickproductusingaphotoofawoman'sface.Thisparticularstudyaimstounderstandconsumers'perceptiononthecolorconceptofMLBBoflipstickandexaminetheacceptabilityoflipstickintermsoftheMLBBconcept.Additionally,thedifferencebetweentheconsumers'MLBBperceptionandtheiracceptabilitywasalsotakenintoaccountforfinalanalysis.Consumerswerecomposedof75women(meanage:33.81years;range:25~44years)whowerehighlyinvolvedinlipstick.InordertoapplyQ-methodology,consumerswereaskedtolookatthefortyphotosanddeterminewhetherornotitwassuitablefortheMLBBconceptinsteadofapplyingvariouslipstickdirectlytotheirlips.Overallacceptabilitywasalsoratedaftertheyfinishedtheevaluationofthecolorconcept.Duringtheevaluationofthecolorconceptof40photos,consumerseasilyunderstoodhowtoevaluatethemandfinisheditquickly.DatawereanalyzedbyMultipleFactorAnalysis(MFA)inordertounderstandthevariabilitybetweenthephotos.TheQ-methodologywassuccessfullyusedforthe“MLBB”conceptevaluationthroughasetofphotos(images).Theresultsalsorevealedthatthereweresomedifferencesbetweentheconsumers’perceptiononthecolorconceptandtheacceptabilityoflipsticksintermsofMLBB.

Keywords

Q-methodologylipstickcolorconceptcosmetics

P2_215 Accountingfortaste:Sensorycohesionandproductperception

MichelleNiedziela1,MichaelClark21HCDResearch,USA.2Sensanalysis,USA

Abstract

Theperceptive-hedonicexperienceofproducts,routinely,measuredwithlikingscores,canbeinvestigateddeeperbycollectingemotionalresponsesthatcancolorandeveninfluencetheexperience.Flavorperceptionandemotionalassociationcanbeabarriertoproductsuccess.Forexample,aflavorthatiswelllikedmaynotbebelievably“nutritious”;whileaflavorthatislesslikedmaynegativelyimpactcompliance.Additionally,negativeassociationsmaybeattributedtoaflavorbasedontheemotionsinwhichitisexperienced(e.g.unpleasanthospitalexperiences).Forthecurrentstudy,wewerechallengedtodetermineconsumeracceptanceofoptimalflavorofanutritionaldrink,maintainingcomplianceandconsumerreasontobelieveforintendedbenefits(supplementalnutrition).Usinga2-phaseapproachweexploredboththeexplicitandimplicitconsumerproductexperiencetodeterminewhichoffourstrawberryflavorswereabestfit-to-concept.Phase1utilizedimplicitreactiontestingforassociationoftestflavorsandkeyconcepts(ex:“healthy”,“wholesome”)andhowtheproductmadeparticipantsfeel(ex:“comforted”,“strong”).Phase2usedSensorialSessionsforindepthqualitativefeedbackontheparticipants’thoughts/emotionsfromindividualwrittenexercises.Resultsrevealedaclearwinneramongthetestsamplesforbothperceptiveandhedonicfittoconceptaswellasprovidedanindepthlookattheconsumeremotionalandnon-consciousdriverswhichcanultimatelyinfluenceboththeproductexperienceandconsumercompliance.

Keywords

implicitemotiontastesensory

P2_216 Thecaseforgivingconsumersanudge:Behavioraldesignandinnovation

MichelleNiedzielaHCDResearch,USA

Abstract

Behavioraleconomics,theintersectionofpsychologyandeconomics,isgaininggroundinconsumerresearch.Whatisbehavioraleconomicsandwhyisitimportantinproductdesignandinnovation?Wewillcoverhowbehavioraleconomicscanbeleveragedinconsumerresearchandwalkthroughexamplesonhowbrandscanusethesetoolsandheuristicstoinfluencetheconsumerexperience.Leveragingtheprinciplesofneuroscience,consumerpsychologyandbehavioraleconomicscanmeanthedifferencebetweenmediocreNPDandsuccessfulinnovation.Understandinghowhumansprocessinformation,howtheydecidetobuysomething(ornot),andhowtheyinteractwithproductshasmassiveimplicationsforROI.Manyconsumerproductcompaniesarebeginningtoinvestinanduseamyriadofexistingandemergingtechnologiestobetterunderstand,connectwith,andengagewithconsumers.Butwhilethisapproachcancreatecompellingnewopportunitiesformakersofconsumergoodsandcommunications,theyshouldnotbeappliedasmerelybellsandwhistles.Productresearchersanddeveloperscanmakesmartchoicesaboutwhereandhowtoimplementtheseinnovativemethodsbymoreaboutthem.

Keywords

behavioraldesignbehavioraleconomicsinnovationconsumermodels

P2_217 BrandHarmony:leveragingsensorytoensuretheproductmeetsthepromise

MichelleNiedzielaHCDResearch,USA

Abstract

Themostpowerfulcompetitiveadvantageabrandhasisitsuniquepersonality,settingitapartfromcompetitorsanddistinguishingproductstoconsumers.UnderstandingthesynergisticperceptionsofyourbrandANDyourproductscanprovideforbetterbusinessdecisionmakingwhenitcomestobothproductdesignandmessaging.ButmarketingandR&Dteamsoftenworkinsilos,contributingtoahighfailurerateofnewmarketintroductions,despiteinitialsuccessfultestingwithtraditionalconsumerresearch.Amismatchbetweenproductexperienceandbrandexpectationscanleadtochallengestoproductacceptabilityandliking,beggingthedevelopmentofnewapproachesandmethodologiesthatcanoffermoreinsightfulconsumerunderstandingofsynergisticeffects.Thispresentationwilloutlinethechallengeofbrandharmonizationinthesensoryworld,reviewthelatestresearchinthisareaanddiscussinnovativeresearchsolutions.

Keywords

brandharmonyperceptionconsumertestingbranding

P2_218 Makingclaimsthatstick:improvingclaimsusingconsumerneuroscience

MichelleNiedziela,BillThauHCDResearch,USA

Abstract

“Extraordinaryclaimsrequireextraordinaryevidence”(CarlSagan).Wemakethecaseforusingappliedconsumerneuroscienceonbothendsofclaimsresearch:substantiationandcommunicationtesting.Realestateonpackagingishighlyvaluableandisthefirstexplicitcommunicationthataproducthaswiththeconsumer.Thereforeitisveryimportanttounderstandhowproductlabelingandpackagingcommunicationsaffectconsumerperception.Uncoveringbenefitsandperceptionscanbeaccomplishedthroughspecializedconsumertesting.OneuniqueapproachistocombinethepowerofquantitativemethodologieslikeMaxDiff(touncoverconsumerneedsinaproductcategory)withimplicitmethodologieslikeIAT–implicitassociationtesting(touncoverconsumerperceptionsofbrands,andtherebyuncoveringneed-gapswithinacategory)tohelpfindwhichtypesofclaimwouldbestresonatewithconsumers.Tobackclaims,scientistsatpersonalcareproductmakersneedlabtoolsthatallowthemtoobjectifythedata.Consumerproductcompaniesincreasinglyrelyonsophisticatedtoolstohelpthemobjectivelyevaluatetheirproducts.Wesuggestusingconsumerneuroscienceasawaytodifferentiateproductexperiences,perceptionsandeffects.Provingaclaimcanbeacomplexoperation.Ifamethodologydoesn’texist,wedevelopcanone.Employingavarietyofmethodologies,especiallyimplicitones,canhelptocreateoptimizedanddifferentiatingclaimsandmessagesaswellassupplyobjectivesupportforclaims.

Keywords

claimsphysiologyneuroscienceconsumersensory

P2_219 Decisiontreespredictionoffoodselectionbyvisualattention

AttilaGere1,SándorKovács2,BarbaraBiró1,KárolyHéberger31SzentIstvánUniversity,Hungary.2UniversityofDebrecen,Hungary.3HungarianAcademyofSciences,Hungary

Abstract

Visualattentionhasbeenidentifiedasthefirststepofthefooddecision-makingprocess[1].Eye-trackingdataisfrequentlyusedtopredictfoodchoice,butathroughoutmodelvalidationandworkflowhasnotbeenpublishedyet.Thepresentedstudyaimstogiveacompleteoverlookofmultiplewidelyusedsensometricmethodstodefinethegroupofsuggestedmodelsandmodelparameters.WeusedaTobiiT60eye-trackertorecordthegazingbehaviorof110participantsduringmulti-alternativechoicetasks(2,4,6and8AFCs)inwhichpicturesofdifferentfoodproductswerepresented.EachAFCwasrepeatedwithdifferentfoodproductstoavoidproducteffect;hence,altogether17choicesetswerepresentedtotheparticipantsinarandomorder.Sensometricmodelswereusedtopredictfoodchoiceusingeye-movementdata.Themodelswereelaboratedtopredictthechoicebasedongazingparametersforeachproductgroupasaccuratelyaspossible.Qualityparametersofthedefinedmodelsincludederrorrates,cross-validation,predictionaccuracies,bootstrappederrorratesandresultsofleave-one-outcross-validations.Thecomputedqualityparameterswerethencomparedusingsumofrankingdifferencesmethod[2,3]todefinethemostsuggestedones.Logic-baseddecisiontreemethodsaresuggestedduetotheirhighaccuracy,precisionandexcellenttransparencyofclassification.References[1]Gere,A.,Danner,L.,deAntoni,N.,Kovács,S.,Dürrschmid,K.,andSipos,L.Visualattentionaccompanyingfooddecisionprocess:Analternativeapproachtochoosethebestmodels.FoodQualityandPreference,51,1–7(2016)[2]Héberger,K.Sumofrankingdifferencescomparesmethodsormodelsfairly,TRAC-TrendsinAnalyticalChemistry,29,101-109(2010)[3]Kollár-HunekK.,andHéberger,K.MethodandModelComparisonbySumofRankingdifferencesinCasesofRepeatedObservations(Ties)ChemometricsandIntelligentLaboratorySystems,127,139-146(2013)

Keywords

modelcomparisonclassificationmulticriteriaoptimisation

P2_220 Understandingtheworldofd’:howdiscriminationtestingcanberuninamoreefficientmanner

ChristaRunge,DariahLutschSymriseAG,Germany

Abstract

Itiscommonpracticeinthefoodindustrytooptimizeproductrecipesbychangingingredientswithoutcommunicatingthechangetotheconsumer.Inthosecasesithastobemadesurethattheconsumerswillnotdetectadifferencebetweentheoldandnewversionoftheproduct.Hence,similaritytestssuchastriangleortetradtestsaredonetomakesurethattheproductsareperceivedalike.WhenbasedontheThurstonianapproach,tocalculatetheneededsamplesize(n),youneedtodefinethemethod(e.g.triangle)theα,βandd‘.Whensettingacommonindustrystandardof1(Worch&Delcher2013)forthed’,atriangletestasmethodaswellase.g.α=0.1andapowerof90%itiseasytocalculatetheneededsamplesize(n).However,theavailabletoolsonthemarkettocalculaten(e.g.SensRsoftware)neverconsiderthepanelsensitivity.Furthermore,toourknowledgethereisnoresearchavailablethathelpsindustrytoincludethepanelsensitivityasafactorindefiningtestingconditions.Practicallyappliedthismeansthatthesameabsolutedifferencebetweentwoproductscanresultintodifferentd’s,e.g.ad’of1inatrainedconsumerpanelincontrasttoa1.3inanexpertpanel.Thisresultmightevenleadtowrongconclusions:whereasamongtheconsumerpanelsimilaritycouldbeproventhetestwouldfailamongexperts.Theobjectiveofthisstudywastounderstandthelevelofsensitivityofdifferentpanelistsindifferentpanelsinordertocreateapanelwithahighersensitivitylevelwhichallowsasmallersamplesize.Hence,100discriminationtestsraninthreecategories(sweet,dairy,snacks)wereanalyzedtogainbetterunderstandingonpanelistsensitivity&panelperformancetobetterguidethetestset-up.

Keywords

d'sensitivitydiscriminationtestsamplesizeThurstonianmodel

P2_221 Sensoryanalysischallengesforthe“ChorizoZamorano”drysausagequalityappellation

IsabelRevilla1,AnaMVivar-Quintana1,IvanMartínez-Martín1,InmaculadaGonzalez-Martín1,PedroHernández-Ramos1,LauraEsteban21UniversityofSalamanca,Spain.2AsociaciónparalaPromocióndelChorizoZamorano,Spain

Abstract

AccordingtotheRegulatoryBoardofthe“ChorizoZamorano”QualityAppellation,asensoryanalysisbyanexperiencedsensorypaneliscompulsoryinordertoobtainapositiveevaluationbytheCertificationEntitywhichauditsthequalitycontrolprocessaccordingtoEuropeanDirectiveEN745001.Sensoryevaluationisthereforeacornerstoneoftheevaluationprocesswhichisusedtodeterminewhetheramanufacturerof“ChorizoZamorano”drysausagemeetstherequiredstandardforappellationstatus.However,severalcriticalissuesrelatedtotheorganolepticassessmentofPDOproductshavebeenidentifiedsuchas:thedescriptionofthesensorycharacteristicsthattheproductmustpresentishighlygeneric,thereisnostatementonhowtocheckit,thecardsareverygeneric,orthereisalackofreferences.Thiscouldresultindifferencesbetweenpanelsorthroughouttheyearsowingtotheevaluationprocessinsteadoftheproductcharacteristics.InordertostudytheseaspectsthesensoryevaluationofdrysausagesfromeightmanufacturerswiththeQualityAppellationoverthelast10yearswasevaluated.DuringthisperiodtwodifferentpanelscarriedoutthesensoryqualitycontrolusingthecardproposedbytheRegulatoryBoard.Theanalysisoftheveredictofthepanelsshowsthatpanel1gavehighermarksforallparametersandthatthedifferenceswerestatisticallysignificantforthebindingofthemass,smellquality,chewiness,juiciness,andoverallscore.Thisresultisinaccordancewithpreviousreportswhichpointoutthatalackofharmonizationandstandardizedtrainingcouldresultinsomepanelsbeingstricterthanothers.Theanalysisoftheeffectofthemanufactureronthesensoryevaluationsrevealedthatthereweresignificantdifferencesonlyregardingjuicinessandtastequality;thisismainlyduetothelowerscoresobtainedbyoneofthemanufacturers.

Keywords

panelperformancePDOproductsdrysausages

P2_222 Improvingtheresultsofsortingstudiesbyreducingbetween-subjectheterogeneity:AcasestudywithAmericanhardciders

JacobLahneVirginiaTech,USA

Abstract

Inthelastdecade,“sortingtasks”havebecomepopularalternativestoconventionalDescriptiveAnalysisforproducingrapidprofilesandproductmaps.Inasortingtask,subjectssortproductsintodisjunctgroupsand—optionally—providedescriptionsofeachgroup,fromwhich“compromise”mapswithproductsthatareclosetoconventionalDAcanbeproduced.Sortingisrapidandeasytoconduct,butachallengeinapplyingsortingisidentifyingandaccountingforheterogeneityamongsubjects.Iftwo(ormore)subgroupsofsubjectssortaccordingtodifferentcriteria,theoverallconsensusmapwillnotrepresentactualproductdifferences.Inthisstudy,N=47subjectssortedK=18Americanhardcidersbyflavor.InitialanalysiswithDISTATISrevealedheterogeneityinsortingamongsubjects.Wecomparedtheefficacyofthreeapproachestoidentifysubgroupsofsubjects:groupingsubjectsaccordingtoapriorifactors(e.g.,gender,ciderconsumption),HierarchicalClusterAnalysis(HCA)onsimilarityofsorting(derivedfromtheRv-matrixinDISTATIS),andtheCLUSTATISalgorithm.Efficacywasevaluatedbywhethertheapproach(1)eliminatedheterogeneitydeterminedbyeigendecompositionoftheRv-matrices,(2)producedinterpretablecompromisesolutions,and(3)resultedinsufficientlylargesubgroupsforcompromisestability.Thethreestrategiesproduceddistinctresults.Groupingsubjectsbyaprioricategories(approach1)producedthelargestsubgroups,butdidnoteffectivelyeliminateheterogeneityorproduceimprovedcompromisesolutions.BothHCAontheRv-matrix(approach2)andCLUSTATIS(approach3)eliminatedheterogeneityfromallsubgroups;however,whileCLUSTATISwasmosteffectiveatmaximizinghomogeneitywithinsubgroups,itdidnotproducemoreinterpretablecompromisesolutions,whereastheHCAapproachdid.TheHCAapproachalsoproducedmoretractablesubgroupsthanCLUSTATIS(HCA:3groupssized11-22;CLUSTATIS:4groupssized6-16).Wediscusstheseresultsingreaterdetailandmakerecommendationsforanalyzingsortingtaskdata.

Keywords

sortingtaskclusteringsensometricsDISTATIScider

P2_223 Optimisationofachickenbouillonproduct:astudywiththeidealprofilemethodandpredictivemodelling

PeigenYu,RobertvanHoudt,SandraCorneauSymriseAsiaPacificPteLtd,Singapore

Abstract

Thesuccessofaproductcanbemeasuredthroughseveralmetrics,butofwhichthemostimportantisthelikingoftheproduct.Consumerlikingremainsakeyaspectinproductdevelopment,andproductshavetobedesignedwithconsumeracceptabilityandpreferenceinmind.TheIdealProfileMethod(IPM)isasensorymethodcombiningdescriptiveanalysis,idealattributesintensityandproductliking.Contrarytoconventionalmethodsofderivingsensorydriversofpreferences,bothsensoryperceptionandacceptancedataarecollecteddirectlyfromconsumers,resultingintheadvantageofaquickerdatacollectionprocessandareducedlengthoftheproductoptimisationprocess.Inthisstudy,achickenbouillonproductwasoptimisedbasedonanine-point,two-factorfullfactorialdesign.AcombinationoftheIPMoptimisationprocedureaswellaspredictivemodellingwasusedtoobtainanidealsamplethatiswell-likedbyconsumers.Althoughanalysisofvarianceofproductlikingindicatednosignificantdifferences,subsequentconsumersegmentationusingagglomerativehierarchicalclusteringresultedinfourdistinctconsumerclusters,eachwithdifferentpreferencesandproductideals.Regressionmodelswerethendevelopedforeachconsumercluster,withconsumerlikingasafunctionofbothfactors,andoptimumdosagesofbuildingblockscorrespondingtotheoptimumconsumerlikingwereobtained.This,inconjunctionwithproductidealsobtainedfromtheIPManalysis,allowedforanin-depthunderstandingoftheeffectsofbothformulationfactorsandtheirimpactsonconsumerlikingandpreference.

Keywords

IdealProfileMethodpredictivemodellingconsumerlikingproductoptimisation

P2_224 Influenceofthestalkinvinificationofredwine

PierrickRebenaque,BenoîtBach,LouisTrapetUniversityofAppliedSciencesandArts,Switzerland

Abstract

Consumerswanttotasteyoungandfreshredwineswhilekeepingapotentialforagingwithoutaddingnon-vineproducts.Theoenologistsmust,therefore,considerthismarketevolutionusingmorenaturalmethods.Thisstudyaimstomeasuresensoryandanalyticallytheimpactofstalkadditionduringvinificationofredwine.Fromascrapedvintage,variantshavebeencreatedwithadditionofdifferentpercentages,10%and20%,eitheroftheweightofstalkorofwholeharvest.Intermsoffermentativekinetics,fermentationtemperaturesandtotalpolyphenolconcentrations,theadditionofstalkdidnothaveanyinfluence.Theconcentrationsofacids(tartaric,malic,lactic,acetic)weresimilarbetweenthedifferentvariants.Afirsttriangulartestwascarriedoutbetweenthecontrolsandthevariantwithadditionof10%ofweightofstalk.Thistestwassignificant,productsweresensoriallydifferent.Asecondtriangulartestwascarriedoutbetweentheconditionswithadditionof20%ofweightofstalkand20%ofwholeharvest.Asignificantdifferencewasperceivedbetweenbothproducts.Afinaltriangulartestwascarriedoutbetweenthevariantswiththeadditionof10%ofweightofstalkand10%ofwholeharvest.Nosignificantdifferencewasperceivedbetweenbothproducts.Toobtainamoreprecisedescriptionofthevariants,aquantitativedescriptiveanalysiswascarriedouton12descriptorswiththirteentrainedpanelistsonthese6variants.Thecontrolvariantshavebeendescribedasthemostroastedandwithhardtannins.Productswithadditionof10%and20%ofweightofstalkwereperceivedasthemostintensefor"vegetal",aswellasonthebitterflavorandastringency.Interestingresult,thesetwomodalitieswerecharacterizedwithtanninsofhigherquality,iesoft,silky.Soinconclusion,itisapromisingmethodforthewinemaker.

Keywords

SensoryProfileStalkofwineAstringencyTriangulartestWholeharvest

P2_225 Thewineservice:lastactinfavoroftasting

PierrickRebenaque,BenoîtBach,ReynaldoFrevilleUniversityofAppliedSciencesandArts,Switzerland

Abstract

Thewineserviceisthelastacttoenhancewine.Thisistheinterfacebetweentheproductcreatedbythewinemakerandoenologistontheonehandandtheconsumerontheotherhand.Thisstudyaimstomakeaninventoryonthepracticeofwineservice.Afirstpartwasfocusedonthecarafageofwine.Basedonaquestionnairefilledbymorethan70sommeliers,differenttypesofredandwhitewineswerechosenandputincarafefor0hoursto24hours.Significantdifferenceswerefoundonseveraldescriptorsforthesamewinewithdifferentdurationsofcarafage.However,variationswereobservedbetweenthewines.Therewasnoconsensusbetweenthetypesofwine.Anotherstudywasconductedonthecarafageofwinesbutthistimewithstirringcarafes.Oxygenconsumptionkineticsweremeasured.Theshapeofthecarafeandthetypeofwinehaveasignificantimpactonoxygenconsumption.Sensorially,significantdifferenceswereobservedbetweenawinefromastirredcarafeandanunstirredwine.Afinalstudywasconcernedwiththeagitationnotofthecarafebutoftheglass.Theresultsshowedthataglassofstirredwinehasamuchhigherdissolvedoxygencontentthanunstirredglass.Significantdifferenceswereobservedinthesensoryprofileofseveraltypesofwineincludingwhitewines.Furtheranalysisonothermatricesofwinescouldconfirmtheseresultsbymodifyingthecarafetimeorbyconsideringtheshapeoftheglassorthecarafe.Afteralltheseexperiments,werealizethatwedonotcontrolallprinciplesofwineserviceyet,especiallywhilenewproductsarepresentonthemarket,suchaswineaeratorsorconnectedcarafes.

Keywords

SensoryProfileOxygenconsumptionShapeofglassCarafage

P2_226 Verifyingtheinteractiveeffectsoffragranceandcolorforimprovingvaluesofthefabricsoftener

RisakoHarada1,NobuyukiSakai21LIONcorporation,Japan.2TOHOKUUniversity,Japan

Abstract

INTRODUCTIONWeaimtodevelopproductsthatconsistofthecombinationoffragranceswithchemicalcomposition,communicativemessages,andpackagingtoincreasetheemotionalexperienceandthesubjectivevalueforconsumers.However,theconsumer'ssubjectivevalueofthecommodityproducts,combinationoffragrancewiththepackagingandthecolor,hasnotbeensufficientlystudiedwithscientificapproaches.Therefore,thisstudywasconducted.

METHODSInthisstudy,womenagedbetween25to54yearsoldparticipatedinahomeusecasetestoffabricsoftener.Theyusedthesampleoffabricsoftenerperfumedwithacitrusfloralfragrance(testproduct)eitherinacongruentcolorpackageoranincongruentcolorpackage.Thentheywereaskedtoratethesubjectivevaluesoftheproduct.

RESULTSAsaresult,theuseoffabricsoftenerwithacongruentcolorpackagereinforcedthedesignedimageofthefragrance,suchasrefreshing,watery,andfresh,comparedtoanincongruentpackagecolor.Itisalsofoundthatthecolorofthepackagesaffectonthecolorvisualizationaboutthefragranceofthetestproduct.

DISCUSSIONBasedontheseresults,itissuggestedthattheinteractionsofthefragranceandthecoloroftheproductshaveastrongimpactontheevokedolfactoryrepresentations.Also,thecolorvisualizationevokedbythefragrancewasaffectedbythepackagecolorpairedwiththefragrance.

Keywords

fragarncecolorsubjectivevalueemotionalexperiencefabricsoftener

P2_227 GonadalqualityintheenhancedandwildseaurchinParacentrotuslividus(Lamarck,1816):Textureansensoryproperties

N.Moreira1,AnaPombo1,AndreiaRaposo1,EllianaVenâncio1,P.Pinheiro1,S.M.F.Ferreira1,2,RuiGanhão11MARE,Portugal.2CFE–CentreforFunctionalEcology,Portugal

Abstract

Thehighcommercialvalueanddemandofseaurchingonadshaveresultedinover-exploitationofnaturalstocks.Aquacultureproductionand/orenhancementofseaurchin’sgonadshasbeenseenasasolution.Gonadsareratedfortheirsensorialattributes,therefore,itisimportanttoassessthegonadalqualityofseaurchins.TheprojectgoalwastocomparethegonadalqualityofenhancedandwildParacentrotuslividus.Enhancedtrialwasperformedduring12weeks,animalswerefedwithajellifieddietwithvegetablesandmaturationwashistologicallyevaluated.Hardnessandresilienceofgonadswereperformedwithtextureanalyserandcarotenoidsweremeasuredbyspectrophotometer.Thesensorytests(sensoryprofileandoverallevaluationona9-pointhedonicscale)wereconductedbyatrained-14-memberpanel.Enhancedgonadsinaquaculture(n=86)andfromwild(n=86)seaurchinswereevaluated.Enhancedgonadswerelessmature(10%)thanthegonadsofwildanimals(20%)andthedesirableprematurestageofgametogenesisweremainlyobservedinenhancedanimals(50%).Descriptivesensoryrevealedsignificantdifferencesacrossgroupsintermsofcolour,gloss,marineodour,bitterandresidualflavour.Gonadsofenhancedseaurchinswereratedsignificantlyhigherforthemostpositiveattribute,the“Orangecolour”.Althoughintermsoftotalcarotenoidscontentnosignificantdifferenceswasperceivedacrossgroups.Gonadsofwildseaurchinspresentsignificantlyhigherrateforgloss,marineodour,bitterandresidualflavour,thanenhanced)buttherewerenosignificantdifferencesinthescoresforsweet,umami,shape,graininess,firmnessbetweengroups.TheinstrumentalevaluationsofenhancedP.lividusshowedasignificantlyhardnessandresilience,higherthanwildseaurchinspossibleduetothedelayedgametogenesis,idealforitsconsumption.Intermsofacceptance,acleartendencywasobserved,panelistsacceptedtheconsumptionofenhancedgonadsoftheseaurchinwiththedesirablequality.

Keywords

Paracentrotuslividussensoryanalysisgonadenhancementseaurchinroecarotenoids

P2_228 Exploringthelinksbetweencoffeesphysicalbrewingparametersanddescriptivesensory

ScottFrost,WilliamRistenpart,Jean-XavierGuinardUniversityofCalifornia,Davis,USA

Abstract

Thecomplexflavorprofileofcoffeedependsonawidevarietyoffactors,includinggenetics,processing,roast,brewing,etc...Thisstudyexploredhowthephysicalparametersofbrewinginfluenceflavor.Thesephysicalparameterscomprisethepercentofthedosedcoffeeextractedintothebeverage,andthecoffeestrength(percentTDS).Inpractice,industryutilizesanecdotaldescriptionsofflavorto“dialin”thebrewphysicalparameters.However,thispracticeispoorlylinkedtothescientificliterature,withnosystematicstudyofhowsensoryisconnectedtobrewingparameters.Inthisstudy,asingleorigin,coffee(Honduras)wasroastedtothreeroastlevels:light,mediumanddark.Fromeachroast,ninecoffeeswerebrewedinafullfactorialdesignusingthreestrengths(1.00,1.25,1.50%TDS)andthreeextractionpercentages(16.0%20.0%,24.0%).Intotal,27coffeeswereevaluatedfor32sensoryattributes.Significantdifferencesamongthecoffeeswereshownfor25attributes.Principalcomponentanalysis(PCA)wasappliedtothesignificantattributescapturing81.8%ofthevariabilitywithinthefirsttwoprincipalcomponents.The27coffeeswereseparatedalongthefirstcomponentbyroastinglevelwithsourness,citrusflavor,driedfruitflavor,andsweetbrownroastflavordescribingthe9lightroastcoffees.Thedarkroastcoffeesweredescribedbyflavorpersistence,bitterness,thickness,burntwood/ash,androastedflavor.Withineachgroupedroastinglevel,the9coffeesdiscriminatedalongthefirstcomponentbyextractionpercentageandbystrength(TDS)inthesecondcomponent.Thesignificantattributeswerefurtherevaluatedbyresponsesurfacemethodology(RSM)toinvestigatetherelationshipbetweenthephysicalbrewingparametersandthedescriptivesensory.Firstorderandsecondordermodelswereevaluatedforeachroastandtheoverallstudy.Thisstudysystematicallydemonstratedwhichflavorscanbemanipulatedbythebrewingprocesstooptimizethesensoryexperience.

Keywords

coffeedescriptiveanalysisresponsesurfacemethodologyprincipalcomponentanalysis

P2_230 Evaluationoflabelsandtheirelements(areasofinterest)usingsensoryandeye-trackingtechniques

SigfredoFuentes,ClaudiaGonzalezViejo,DamirD.Torrico,FrankR.DunsheaUniversityofMelbourne,Australia

Abstract

Labelsarethemostimportantcomponentofanyfoodpackagingasitcreatesthefirstimpressionforconsumerswhenselectingaproduct.Labelsarecomposedofdifferentsections,whichincludenutritionfacts,image,productsnameandbrandamongothers.Inthisstudythosesectionswereanalysedasdifferentareasofinterest(AOI)toassesswhichistheareainwhichconsumersfocusonthatcandeterminethelabelsacceptability.AtotalofN=14consumersparticipatedinasensorysessionconductedusingaBio-sensoryapplicationforAndroidtabletsandaGazePoint™eye-trackerconnectedtoaWindows10computertoassessfixations.Participantswereaskedtolookatthreedifferentfoodlabelsandrespondtothequestionnairedisplayedinthetablet.Consumerswereaskedaboutoverallliking,howhappytheyfelt,valence,arousal,howstimulatedtheyfelt(relaxedtostimulated)usinga15-pointscale,andwereaskedtoselectthemostlikedAOI.AlldatawereanalysedusingANOVAtoassesssignificantdifferencesbetweentheAOIandlabelswithTukey-Krameraspost-hoctest.Resultsshowedthatthereweresignificantdifferences(p<0.05)betweentheAOIforfixationduration,numberoffixationsandrevisits,beingnutritionfactstheAOIwiththehighestmeanforthethreeparameters(1.17s,4.48and1.60,respectively)followedbysuggesteduse(0.96s,3.93,1.21)andimage(0.62s,3.09,1.50),whilebarcodewastheleastviewedforthethreeparameters(0.08s,0.43and0.11).Therewerenosignificantdifferencesbetweenthethreelabelsintheself-reportedresponses.Overall,imagewasselectedasthemostlikedAOI,followedbynutritionfacts.EyetrackingtechnologymaybeusedtoassesslabelsacceptabilityasitallowstogetmorespecificinformationfromtheunconsciousresponsesofconsumersaboutthedifferentAOIusinganon-contactdevice.

Keywords

EyetrackingLabelsAreasofInterestFixations

P2_231 Insightsonsensorycharacteristicsofapplicatorincosmetics:Acasestudywithcushionfoundationpact

Soo-EonKim,JijungLee,SanghoonJeon,YoungkyungKimAmorepacificR&DCenter,Korea,Republicof

Abstract

AcushionfoundationpacthasbeenwidelyusedbyKoreanwomenapplyingdailyfacemake-up.Thecushionpactconsistsof2partsunlikethenormalliquidfoundation:oneisaspongesoakinguptheliquidfoundationandtheotherisanapplicatornamed“cushion-puff”.Liquidfoundationinthespongeisdeliveredtothecushion-puffanditcouldbeappliedtotheface.Here,itcanbeassumedthatthecushion-puffaffectssensoryfeelingduringandafterapplication,notjustdelivering.Thepresentstudywasconductedtoidentifythesensorycharacteristicsofthecushion-puffwithdifferentmaterialsandstructure.Sensoryattributesrelatedtothecushion-puffweredevelopedinpreliminarystudyby20consumerswhowerehighinvolvedincushionfoundationpactsorsemi-trainedpanels:cushiony,soft,cooling,spreadability(softly,evenly),thick,adhesive,coverage,smooth,glossy,matt,moisturising.12selectedcushion-puffsampleswereevaluatedatthesameliquidfoundationusingRATA(Rate-all-that-apply)method.Afterexperiencingreference,consumers(n=35)checkedtheattributesforeachsampleandscoredintensity.DatawereanalyzedusingANOVAandprincipalcomponentanalysis.Resultsshowedthatthereweresignificantdifferencesinall12attributesamongthesamples.Also,thesampleswerebetterdiscriminatedfortheattributesthatcouldbefeltinusethanafter-feel.Thisstudyshowsimportanceofthecushion-puffforchangingthesensoryprofileofoneliquidfoundation,whichbringsnewinsightwithdifferentperspectivesfortheapplicatorinothercosmetics

Keywords

CosmeticsRATACushionApplicatorCushion-puff

P2_232 ChemicalcharacterizationandsensoryprofileofBrazilianMerlotwines

StefanyGrutzmannArcari1,2,ViniciusCaliari3,HelenaTeixeiraGodoy21FederalInstituteofSantaCatarina,Brazil.2UniversityofCampinas,Brazil.3EPAGRI–ExperimentalStationofVideira,Brazil

Abstract

Aromaandcolorarethemostcriticalfactorsindeterminingthequalityandacceptabilityofwines.Thearomaofawineisconsideredamixtureofhundredsofcompoundswithalowboilingpoint,formingamatrixthatstimulatesasensoryresponsebythehumanolfactorysystem.Coloristheresultofextractionofthephenoliccompoundsfromthegrapesduringmacerationandfermentationandcanevolvethroughtheoxidationandagingofthewine.Thisstudypresentsdataonthesensoryprofile,volatilecompositionandcolorparametersofBrazilianMerlotwines.MHS-SPME-GC-MSwasusedtoidentifyandquantify103volatilecompoundsandspectroscopywasusedtoevaluatecoloranalyticalparametersin19samplesofcommercialMerlotwines.Descriptiveanalysiswasappliedtoallsamplesandthesensoryattributeswerecorrelatedwiththequantitativechemicaldatatoexplorerelationshipsbetweenthechemicalcompositionandthesensoryprofileofwines.Theestersweretheclassofvolatilecompoundsfoundinthehighestproportionintheanalyzedsamples,withemphasisonethyloctanoateandethyldecanoate,asthemajorityesterswitharomaperceptiblebyhumans.Thedescriptiveanalysisforallwinesevidencedthefruitycharacterofaromaandflavor.Differencesbetweensamplesfromdifferentregionsoforiginwereobserved,highlightingtheroleofthevolatilevarietalcompoundsfortheclassificationofwinesaccordingtotheorigin,especiallyα-terpineolandβ-damascenone.Significantcorrelationsbetweenchemicalcompositionandsensoryattributeswerealsoreported,withemphasisontheherbaceouscharacterprovidedby1-hexanol,isobutyricacidcorrelatedtoanimalandgreasyaromas,β-damascenonerelatedtofruityandfloralflavorsandtotalmonomericanthocyaninsassociatedwithcolorintensityandviolettonality.

Keywords

volatilecompoundscolordescriptivesensoryanalysisprincipalcomponentanalysisMerlotredwine

P2_233 Theinfluenceoffruitorigininformationonsensoryevaluationandpurchasebehavior:MandarinliquorinKorea

SuhyunChoi,MinwooJo,HaramEom,JunghoonMoonSeoulNationalUniversityFoodBusinessLabs,Korea,Republicof

Abstract

Thisstudyfocusesonfindingthefundamentalreasonsforchangesinconsumers’foodpurchasingbehaviorswhentheyareprovidedwithgeographicalinformationabouttheoriginsoffood.Previousstudieshavepointedoutthatfoodinformationinfluencesconsumers’behaviorsbasedontheschematicmodeloffood-relatedbehaviors(Cardello,1994).However,fewpreviousstudieshaveinvestigatedwhyandhoworigininformationinfluencespurchasingbehavior.Thisstudyaimstoidentifytheimpactoforigininformationonsensoryevaluations.Weinvestigatedchangesinsensoryevaluationsandpurchasebehaviorswhensubjectsareservedthreeportionsofthesamemandarinliquorbutinformeddifferentlyaboutthefruits’origin.ParticipantsweretoldthesamplescamefromJeju(highgeographicalassociation),Jeonnam(lowgeographicalassociation),andanon-specificdomesticlocation(nospecificassociation).About99%ofKoreanmandarinsareproducedinJeju.

Sixty-fivesubjectsparticipatedinthissensoryexperiment.Threeportionswithdifferentclaimedorigininformation,wereservedtothesubjects.Theywereaskedtoprovideasensoryevaluationandthentoexplaintheirpurchaseintention.

Thestudyfounddifferentpurchasebehaviorsandattributesdependingtheliquors’origininformation,eventhoughsubjectsweregiventhesameliquorproductineachinstance.ANOVAanalysesfoundthemandarinliquor’swillingnesstopay(WTP)informedwithJejuwas8.8%higherthanthoseassociatedwithanon-specificdomesticorigin(p<0.01).Furthermore,principalcomponentanalysis(PCA)showedthattherespondents’evaluationsoftheliquor’ssensorypropertiesallvarieddependingontheorigininformationprovided.Inparticular,mandarinliquorsaidtobefromJejuappearedtobesweeterthanthenon-specificdomesticvariety.Further,theliquorsupposedlyfromJeonnamwasreportedashavingacitrusflavor,andthenon-specificdomesticwasreportedasbeingverybitter.Theseresultssuggestthatorigininformationinfluencesconsumers’sensoryevaluationsandthatiswhytheirpurchasebehaviorschanged.

Keywords

sensoryevaluationgeographicalinformationsensometrics

P2_234 Positionofitemsaffectschoicebehaviorandeyemovement

TakuyaOnuma1,2,NobuyukiSakai2,21KindaiUniversity,Japan.2TohokuUniversity,Japan

Abstract

Introduction:Previousstudiesshowedthatitemspresentedinthecenterofanassortmentwerelookedlongerandchosenmoreoftenthanotheritems:thecenterpositioneffect.However,therewasapossibilitythatitemspresentedinthecentergainedmoreattentionjustbecauseparticipantshadbeenfixatingthecenterpositionrightbeforethepresentationofitems.Thepresentstudyaimedtoexaminethispossibility.Methods:Atthebeginningofeachtrial,afixationpointwaspresentedinarandomlyselectedpositionofa3x3matrixonaPCmonitor.Then,photosofitems(notebooks,sandals,backpacks)weresimultaneouslypresentedonthematrixexceptforthepositionwherethefixationpointhadbeenpresented.Participantswereaskedtochoosethemostdesirableitemfromeightitemsineachtrial.Participants’eyemovementswererecordedviaaneyetracker.Results:Theresultshowedthatitemspresentedinthecenterofthematrixwerelookedlongerandchosenmoreoftenthanitemspresentedintheotherpositions.Theresultalsoshowedthatthedifferencewasfoundregardlessofwherethefixationpointwaspresented.Discussion:Alongwithpreviousstudies,thisstudydemonstratedthecenterpositioneffect.Moreimportantly,theeffectdidnotdependonthepositionofthefixationpoint.Theseresultsindicatethatthecenterpositioneffectwasnotcausedjustbecauseparticipantshadbeenfixatingthecenterpositionrightbeforethepresentationofitems,ratherindicatethattheeffectreflectsparticipants’tendencytolookandchooseitemspresentedinthecenteroftheassortment.Theauthorswillalsodiscussaboutanotherstudydemonstratingthecenterpositioneffectinapseudo-storesettingwhereparticipantswereaskedtochooseonesnackmostpreferredfromanassortmentdisplayedonashelf.

Keywords

choiceeyemovementpositioneffect

P2_235 Comparinggpa/mfaandmeasuringeffectsusingsimulatedfreechoiceprofilingdata

UrosZigonFrutaromEtold.o.o.,Slovenia

Abstract

Introduction:ThegoalwastocompareGPAandMFAusingsimulatedFreeChoiceprofilingdataandtomodelthetwoselectedstatisticsforcomparison,RV2coefficientandRandIndex,consideringtheeffectsofinterest:numberofassessors(4or12),datavariability(low-high),solutiondimensionality(2D/3D),numberofdescriptors.Methods:UsingRprogramminglanguage,wesimulatedmanyrandomstartingmatrices(16samplesx8descriptors),whichsimulatedthe"truestate"regardingsamplespositions.ThesestartingmatriceswerethensubjectedtodifferenteffectsunderevaluationandthesimulatedassessorsFCPmatriceswerejointandanalysedwithGPAandMFA.TwostatisticswereusedtocomparetheconsensualspacesofGPA/MFAwiththestartingmatrices:RV2coefficientandthecorrectedRandIndex.Additionally,wemodelledthetwostatisticstoevaluatetheeffectsofindividualfactors(contrastanalysis).Results:GPA/MFAproducedverysimilarconsensualspacesregardlessoftheselectedfactorlevels.Thedifferencesweremostlynegligiblefromthepracticalpointtheview.Selectedcontrastsprovidedontheotherhandveryusefulinsightshowspecificcombinationsoffactorscanbebeneficialintheselecteddesignframe.

Keywords

GPAMFAFreeChoiceProfilingRV2RandIndex

P2_236 QualitativevariabilityandconsumerpreferencesofapricotinFrance

ValentineCottet,ElsaDesnoues,MichelJostCentreTechniqueInterprofessioneldesFruitsetLégumes,France

Abstract

InFrance,apricotisthesecondmostconsumedfruitinsummerafterpeachandnectarine.Consumersparticularlyappreciateitssweettaste,itsjuicyandmeltingtexture,itsaromaticovertonesaswellasitsconveniencetoeat.Nevertheless,therangeoffreshfruitsonsaleinFrancehasbeenstronglycriticizedforabouttenyears.Consumerscomplainabouttheirregularqualityandlackofmaturity.TheProjectMICMAC,ledbytheCTIFL,aimstoimprovethefinalqualityofapricotsandmeetconsumerexpectations.Theaimistotakeconsumerpreferencesintoaccountattheproductionstageandtoprovidereferencestothesectortoimprovethequalityofthefruitonthemarket.In2018,thisprojectfocusedontwomainactions:characterizingfruitsonsalebysensoryandphysico-chemicalanalysesandidentifyingconsumerpreferencesusinghedonictests.Thirtyrepresentativebatchesofapricotsfromdifferentcultivarsandproductionareaswereevaluatedthroughouttheseason,simultaneouslybyatrainedpanelof13assessorsandbyahundredParisianconsumers.ThesoftwareXlstatandRguiandpackagesSensoMineRandFactoMineRwereusedtoanalysethedata.Theresultsshowsignificantqualitativevariabilitybetweenthedifferentbatchesevaluated.Theofferisthuscharacterisedbythreedistinctapricotprofileswithdistinctorganolepticproperties:firmerandmoreacidicproducts,intermediateandjuicierapricots,andalastgroupcombininglessacidic,morearomaticandsweeterfruits.Thisstudyalsohighlightsthemaindriversofconsumerpreferences.Theidealapricotmustcombinematurity,sugar/acidbalance,aromasandjuicinessaswellasameltingtexture.Theanalysisofconsumerprofilesalsomadeitpossibletoidentifytwodistincttypesofconsumers:thosewhoaredisinterestedintheproductandthosewhoaredemandingandexpectaqualityapricot.

Keywords

apricotpreferencemappingconsumertestsensoryprofile

P2_237 Influenceofnon-sensoryfactorsandfoodtechnologyneophobiaonconsumerchoiceoffruitjuice

InayaraMartins1,AmauriRosenthal2,GastónAres3,RosiresDeliza21FederalRuralUniversityofRiodeJaneiro,Brazil.2EmbrapaAgroindústriadeAlimentos,Brazil.3UniversidaddelaRepública,Uruguay

Abstract

Thisstudyaimedatinvestigatingtheinfluenceoffournon-sensoryfactorsonconsumer’schoiceoffruitjuice,andtoexplorethemoderatingeffectofFoodTechnologyNeophobia(FTN).Achoice-conjointtaskinvolvingfruitjuicebottleswasimplementedconsideringfourvariables:processingtechnology(fresh,pasteurized,pressurized,andnotpressurized),added-sugar(noinformationvs.noaddedsugar),preservatives(noinformationvs.nopreservatives)andcold-pressing(noinformationvs.cold-pressedjuice).369Brazilianconsumersparticipatedinanonlinestudy.Theywerepresentedwithaseriesofpairsoflabelsandwereaskedtoindicatewhichoftheproductstheywouldpurchase.Then,theyansweredtheFTNscales,andcompletedasocio-demographicquestionnaire.Datawereanalyzedusingalogitmodelwithrandomparameters.Resultsshowedthatcold-pressing,pressurization,andtheclaims“noaddedsugar”and“nopreservatives”hadapositiveeffectonconsumers’choices,whereastheclaim“notpressurized”hadanegativeeffect.TheFTNmoderatedtheeffectofthevariablesonparticipants'choicesoffruitjuices.Themaindifferencebetweengroupsofconsumerswithdifferentlevelofneophobia(low,mediumandhigh)wasrelatedtotheeffectofinformationaboutjuiceprocessing.PressurizationhadapositiveeffectonthechoiceofjuicesonlyforconsumerswithlowFTN;andcoldpressedwaspositiveforlowandmediumFTNparticipants.However,theydidnothaveasignificanteffectonthechoiceofhighFTNconsumers.Inaddition,theclaim“nopressurized”hadanegativeeffectonthechoiceofconsumerswithlowandmediumFTN,andnosignificanteffectforconsumerswithhighFTN.Theresultssuggestthatfactorsdenotingtheproductasmorenaturalandhealthymayhaveanimportantroleindrivingconsumerpreferenceandchoice,whereastheinfluenceofinformationaboutprocessingtechnologystronglydependsonfoodtechnologynephobia.

Keywords

Choice-basedconjointFoodtechnologyConsumerstudiesLabelinformationNeophobia

P2_238 Check-all-that-applyvs.freechoiceprofilingforrapiddescriptiveanalysisinsensorycharacterisationfish

FredericaSilva1,2,MariaManuelGil3,AnaDuarte4,SóniaBarroso4,RuiGanhão3,SusanaMendes41PolytechnicInstituteofLeiria,Portugal.2UniversityOfLisbon,Portugal.3MARE,Portugal.4MARE,Portugal

Abstract

Asanalternativetoclassicalsensoryprofiling,Check-All-Apply(CATA)andFree-ChoiceProfile(FCP)aretworapiddescriptivetechniquesthatprovideinformationonthesensorycharacteristicsofproductswithouttheneedofextensivetraining.ThisstudywasconductedtocomparetheuseandefficacyofCATAandFCPdataforthecreationofsensorialdescriptiveattributesintermsofquantityandqualitywithsemi-trainedassessorsforfishprofile.33semi-trainedassessorswererandomlysplitintotwogroupsof17and16assessors.Fivedifferentfishspecieswereusedforsensorytesting.Thedevelopmentandselectionofthe41sensoryattributesusedintheCATAwasselectedbasedonabibliographicreview.Additionally,thesecondpanelcarriedoutaclassicalFCP.Fishspecieswerepresentedsimultaneouslyandallassessorswereaskedtoindividuallyindicateasmanysensoryattributesaspossibletodescribethesamplesprovidedandclassifyintermsofperceivedintensityonascaleof0to10.ToanalyseandvisualizetheCATAdata,aCorrespondenceAnalysiswasperformedoverthecontingencymatrixobtained(frequencyofeachselectedtermforeachspecies).FCPdatawereanalysedusingaone-wayanalysisofvariance(fishspecies)foreachdescriptorfollowedbyTukey'smultiplecomparisontest.Althoughbothmethodologiesgeneratedanimportantnumberofsensorydescriptorsforthetestedfishspecies,noticeabledifferencesamongmethodswereobserved.TheresultsobtainedbytheCATAmethodalloweddifferentiatingthespeciesforcertaindescriptorsrelatedtoappearance,odourandflavour(confirmedbythesignificantRVcoefficientthatwasobtained).ForFCPmethod,thedescriptorsthatshowedstatisticalsignificancewereonlyrelatedtoappearanceandodour.Inconclusion,whenanalysingtheresultsobtainedbytheFCP,itisperceptiblethatthesepresentalowerdiscriminatorycapacitythanthoseobtainedbyCATA.

Keywords

CATAFCPSemi-trainedassessorsfishproductssensoryprofiling

P2_239 Flavorprofileofedibleinsects:Grasshopper(Schistocercagregaria)andhoneybeebrood(ApisMellifera)aspotentialfuturefood

OfirBenjamin1,MaryiaMishyna2,MatanHaber11TelHaiCollege,Israel.2ZhejiangGongshangUniversity,China

Abstract

Astheworldpopulationrisestoreachaclimaxof9billionpeopleby2050,theglobalfoodsystemfacesanimpendingcrisis.Edibleinsectshavebeenproposedasapromisingproteinsourcealternative.Flavoriscriticalforconsumeracceptance,howeverthereisascarceknowledgeonthetopicregardingedibleinsects.TheHoneyBeeApismelliferabrood(larvaeandpupae)andthegrasshopperSchistocercagregariaaresuitablecandidatesduetothehighproteincontentandknownmassrearingtechniques.Theaimofthisstudywastocharacterizetheflavorofbothinsectsandtoevaluatetheimpactofseveralparametersontheflavor:Insectgender,maturitylevel,powderdryingmethodandtypeoffeed.Firstlytheinsectswereanalyzedfortheirnutritionalvalueemphasizingonprotein,fat,moisturecontentandfreefattyacidcomposition.LyophilizedInsectpowderwasanalyzedforaromapatternusingGC-MSwithSPMEheadspaceinjectiontogetherwithelectronicnoseinordertodistinguishbetweenthedifferentinsectparameters.TheE-Nosewascapabletodifferentiatethearomaprofilebetweenhoneybeelarvaandpupae.AccordingtoGC-MS,28volatileorganiccompounds(VOCs)forlarvaand18VOCsforpupaewereobtained,includingmainlyalkanes,andaldehydes.ThemainVOCsfoundingrasshopperwerealkanes,aldehydesandalcoholswithsimilarpatternsbetweengenders.Theinsectaromaattributeswereevaluatedaccordingtoflavorprofileanalysisusingtrainedsensorypanelof12panelists.Larvaandpupapowderwerecharacterizedasbuttery,mushroom-like,milkyandnutty.Thegrasshopperpowderaromawasdefinedasgrassy,hay-likeandearthy.Finally,theinsectstasteprofilewascharacterizedusingE-tongue,GC-MSandHPLCforthetypesoforganicacidsandsugarsThisstudyhasimportantapplicationsonfuturefoodprocessingusinginsectsinordertodevelopacceptableproductswithpreferableflavorormaskingundesiredflavornotes.

Keywords

flavorprofileedibleinsectssensoryvolatilesnutritionalvalue

ECR_V_05/P2_240 DevelopmentandvalidationoftheSQC(Sensoryqualitycontrol)questionnaire

OgheneyomaOnojakpor,HenriettaDeKockUniversityofPretoria,SouthAfrica

Abstract

FoodproductionandsupplyinAfricawillhavetodrasticallyincreasetofeeditsrapidlyincreasingpopulace(Chamberlainetal.,2014).TheapplicationofsoundsensoryevaluationpracticesintheAfricanfoodindustryisapartofthesolution.Thereisadearthofinformationontheextentoftheintegrationofsensoryscienceineverydayfoodindustrypractices.Noresearchcouldbefoundthatinvestigatedhowsensoryqualitycontrol(SQC)iscarriedoutinfoodcompaniesinAfrica.Thisstudyfocusedonthedevelopmentandvalidationofaself-administeredquestionnairetoassesstheSQCknowledge,attitudeandpracticesoffoodcompanyemployees.ThequestionnairewasdevelopedbyresearchersfromavailableliteratureonSQC.Theinitialquestionnaireconsistedof44itemsdividedintofoursections:demographics,knowledge,attitudeandpractice.Inthefirstphaseofquestionnairevalidation,contentvalidationwasindividuallyassessedbysixsubjectmatterexpertsviaanonlinesurvey,thisincludedacademics,industrysensoryprofessionalsandasensoryconsultant.Oneofthemisalsotrainedinsurveymethodology.Theclarityandfacevalidityofthequestionnairewasassessedbyninefoodcompanyemployeesinthesecondphase.Allthereviewersagreedthattheinstrumenthasagoodfacevalidity,twoitemswerenotconsideredrelevantbytheexpertsandoneitemwasnotconsideredclear.Inthefinalvalidationphase,apilottestwasruntodeterminetheinternalreliabilityoftheSQCquestionnaire.Inthenextpartoftheresearch,theSQCquestionnairewillbeusedtoobtaininsightintoSQCpracticesoffoodcompaniesinselectedAfricancountries.ThepurposeistoidentifythelimitationsandopportunitiesforimplementationofgoodSQCprogrammes.TheresearchfacilitatestheidentificationoftrainingneedsanddevelopmentofeffectivesolutionstoimprovetheadoptionofgoodsensorypracticesinAfrica.

Keywords

P2_241 Lesswaste,morefood:possibilitiestoproducedifferentfruitandberrypureesusingindustrialapplepomaceasthemainingredient.

RainKuldjärv1,2,3,JuliaRosend1,2,SulevNõmmann31CenterofFoodandFermentationTechnologies,Estonia.2TallinnUniversityofTechnology,Estonia.3OÜSiidrikoda,Estonia

Abstract

Applesandappleproductsareconsumedallovertheworld.Therefore,theamountofwastegeneratedinappleprocessingindustryissignificant.Thesolidresidueleftbehindisknownas“applepomace”.About20%ofapplepomacegoestoanimalfeed;therestisusedaswasteforlandfillsorcompost.Atleasthalfofthiscouldbeusedfortheproductionofapplepurees.Theaimofourworkwastouseindustrialapplepomacetoproduceapplepureethatwouldactasasuitablebasefordifferentfruitandberrypurees.Thegoalwastounderstandtheindustrialapplicabilityofthisbaseintermsofchemicalandsensorycharacteristicsandevaluatetheshelflifeofobtainedproducts.Threedifferentendproductswerecreated:passionfruit-mango,raspberry-mintandorange-spinachpurees.Thesepureescontained40-50%ofapplepureemadefromapplepomaceasabase.Differentprocessingoptionswereused:pasteurizationandsterilization.Differentadditives(e.g.,antioxidants,preservatives)andstorageconditionswereusedtoextendshelflife.Theinfluenceofthementionedvariableswasevaluatedusingchemical,sensory,andmicrobiologicalanalysis.SensoryanalysiswascarriedoutwithatrainedpanelinthetestingroomsaccordingtoISOstandard8589:2007.ChemicalanalysisincludedpH,sugar,acid,andvitaminanalysis.Microbiologicalanalysisincludedtotalplatecountofaerobicbacteria,yeasts,andmolds.Theresultsofthestudyshowedthatusingapplepomacetoproduceapplepureecanreducetheamountofwastecreatedinapplejuiceproduction.Applepureemadefrompomacewasasuitablematerialtoproducefruitandberrypureeswithhighsensoryquality.Theshelflifestudyofpureesshowedthatchangesinsensorypropertiesarethedecisivefactorsinfluencingthepossibleshelflife.Sensorypropertieswerealsothemaindifferencebetweenappliedprocessingmethodsandstorageconditions.

Keywords

foodwasteapplepomaceapplepureeshelflife

P2_242 PlasticsandPackaging:Howmuchareconsumerspreparedtocompromise?

RhysWatkinsLeatherheadFoodResearch,UnitedKingdom

Abstract

Plastichasforsometimebeenahottopiconbothpublicandcorporateagendas.Withover50typesofplastic,itismuchmoredifficulttosortthroughandrecyclethanothermaterials,makingitanexpensive,andforconsumersa‘confusing’process.OverahundredmajorcompaniesandbusinesseshavesigneduptotheUKPlasticsPact,whichamongotherthingsaimstomake100%ofallplasticpackaging‘reusable,recyclableorcompostable’,andtoeliminateunnecessarysingle-usepackagingby2025.

Despitethepromiseofchangefrombigcompanies,itrequiresallstakeholdersinvolvedtomakefundamentalchangestotheirbehaviour,frommanufacturersthroughtoretailersandconsumersthemselves.

Sowhatdotheconsumersthinkandhowreadyaretheytochangetheirbehaviour?Tothisend,Leatherheadconductedaseriesofsurveystodiscoverconsumers’recyclinghabits,whattheirfeelingsaretowardstheplasticissueandwhattheyareactuallypreparedtodo.Leatherheadlookedattheissueacrossthegenerations,toseewhatactionsdifferentsegmentswerewillingtotakeandtheattitudestheyhadtowardsthewastechallenge.

Keywords

consumerresearchplasticswastechallengequantitativeresearch

P2_243 1,3-Alkyl-dioxanes/dioxolanesascommoncausativeagentsofserioustaste-and-odoureventsinwaters

GuillemCarrera1,LídiaVegué1,FrancescVentura2,AlejandraHernández-Valencia1,RicardDevesa1,MariaRosaBoleda11BarcelonaWater,Spain.2IDAEA-CSIC,Spain

Abstract

Mostwatersupplycompanieshaveexperiencedataste-and-odoureventatonetimeoranotherinthecourseoftheiractivities.Theseepisodescanbeduetoanumberofcauses,ofnaturaloranthropogeniccharacter,andcancomefromtheresource,thetreatmentprocess,orthedistributionsystem.Independentlyofitsorigin,consumermistrustswaterthatsuddenlysmellsbadortastesdifferentthanusual;thechangeisassociatedwithahealthrisk.

Severalimportanttaste-and-odourepisodeshavebeendescribedintheliteraturebecauseoftheoccurrenceofseveraldioxanesanddioxolanes.SomeoftheseeventshavetakenplaceinriverLlobregat,themainsourceofdrinkingwaterforBarcelona(1,2).Tworecentepisodeshavehighlightedtheneedofadeepstudycoveringtheoriginofthepollutants,theirbehaviorthroughthedifferentstagesofadrinkingwaterplant,andthedeterminationofthesensorythresholdsofthedifferentcompounds.Thesecircumstancesarediscussedinthisarticle.

OdourThresholdConcentrationsweredeterminedaccordingtotheThreeAlternativeChoiceprocedure(3-AFC)andfromthepsychometricfunctionatseveralperceptionlevels.Trained(AWWA’sFPAmethod)anduntrainedpanelswereused.Thecompoundsstudiedweresevenalkyl-1,3-dioxanesandalkyl-1,3-dioxolanes.Themostodorouscompoundsexaminedwere2-EDD(2.ethyl-5,5-dimethyl-1,3-dioxane)and2,5,5-TMD(2,5,5-trimethyl-1,3-dioxane)whichshowedOTCvaluesof0.63and10.2ng/L.Thesevaluesareextremelylow,sothesefamiliesofcompoundhavetobeconsideredhighlydangerousfortheorganolepticqualityofwatersandtheacceptabilitybyconsumers.

1. Quintana,J.etal.2016.OdoreventsinSurfaceandtreatedwater:thecaseof1,3-dioxanerelatedcompounds.Environ.Sci.Technol.50(1),62-69.

2. Carrera,G.,etal.2017.Simultaneousdeterminationofpotentialcarcinogen1,4-dioxaneandmalodorousalkyl-1,3-dioxanesandalkyl-1,3-dioxolanesinenvironmentalwatersbysolid-phaseextractionandGC-tandemMS.J.Chromatogr.A1487,1-13.

Keywords

dioxanesdioxolaneswatersensoryanalysisodourevent

P2_244 Fruitwaste:mismatchesbetweenconsumerperceptionofedibilityandproductquality

RogerHarker,DeniseHunterTheNewZealandInstituteforPlantandFoodResearchLtd,NewZealand

Abstract

Fruitandvegetable(F&V)consumptionisanincreasingfocusinthedebateoverbothpublichealthandfoodwaste.Consumersarebeingtoldtobuyandeatmorefruit,andthattheyneedtostopthrowingitaway(notingthat20%to70%ofwastedfoodisF&V).Thesetwoseeminglyconsistentmessagescancreateadilemmaforconsumersbecausetheirweeklyfoodprovisioningroutinesmightwellleadtobothpurchasingmoreandwastingmorefruit.Biologicalprocessesassociatedwithripeninganddeteriorationarewellcharacterised.Theseperceivedandactualchangesinedibilityinfluenceboththepurchaseanddiscardingoffreshfruit.Weproposetheconceptofanedibleperiodthatischaracterisedbyphysicalmeasuresofripenessandusesconsumerlikingscorestodeterminethestartandendoftheperiod.Usingkiwifruitdata,wedemonstratethatmanyconsumerspreferverysoftfruit,whichwespeculatetheymaynotusuallyselecttoeat.Rather,theendoftheedibleperiodmaybeinfluencedbyconsumerexpectationsofqualitybasedonvisualcuesandthetimeithasbeeninthehome.

Keywords

FoodwasteFruitConsumerlikingEdibleperiod

P2_245 Suspiciousorlovelyinsects-howneophobicsandneophilicsdifferinacceptabilityofinsects

SaaraLunden,LauraForsman,AnuHopia,MariSandellUniversityofTurku,FunctionalFoodsForum,Finland

Abstract

InsectshavenotbeenwidelyusedinEuropeancountriesandhaveonlyfewyearsagobeenacceptedasfoodingredientsintheEU.Insectsareconsideredassustainableingredientsinthefoodchainandanalternativeproteinsource.Theacceptanceofinsectsbyconsumersdefineswhethertheywillbeusedasfoodrawmaterialwhenotheralternativesareavailable.QuantitativeonlineconsumerstudywasconductedwithFinnishconsumerstoexamineconsumers’attitudestowardsinsectsasfood.Consumerswereaskedabouttheirperceivedimageofhousecrickets(N=235consumers)andants(N=287),consideringwillingnesstotry,sensorypropertiesandkeyperformanceindicatorssuchashealthinessandnutrientrichness.ConsumersweredividedintothreegroupsaccordingtotheirFoodNeophobiaScore;neophilics(NFS<28),average(NFS28-44)andneophobics(NFS>44).Onlyminorityoftherespondentsagreedthattheywouldbewillingtoeatormakefoodofhousecrickets(25%)orants(20%).However,overhalf(55%)oftheneophilicrespondentsagreedtheywerewillingtoeatormakefoodofhousecricketswhereasonly7%oftheneophobicrespondentsagreed.Similartrendwaswiththeresultsofants,butthedifferencebetweenneophilics(32%agreed)andneophobics(11%agreed)wasnotasmajor.OurresultsindicatethattherearestillchallengesinutilisinginsectsasfoodrawmaterialinFinland.AsinsectsarenewingredientsinEuropeanfoodculture,neophilicswouldbepathfindersinputtinginsectsonfoodmap.

Keywords

insectsneophobia

P2_246 Theuseofdefattedsunflowerseedflourasafunctionalingredientinbiscuits

SimonaGrasso,EseOmoarukhe,WenXiaokang,KonstantinosPapoutsis,LisaMethvenUniversityofReading,UnitedKingdom

Abstract

Inthecontextofglobalresourceshortages,thereisanincreasedinterestinincorporatingfoodby-productsintonewsustainablefoodswithenhancedhealthproperties.However,thereislimitedknowledgeontheeffectsoftheseby-productsonthequalityoffoods.Defattedsunflowerseedflour(DSSF)isobtainedfromthedrymatterleftafteroilsareextractedfromsunflowerseeds.TheaimofthisprojectistoinvestigatethequalityofnovelbiscuitsmadebypartiallyreplacingwheatflourwithDSSF,at10%and20%inclusion.ControlandDSSFbiscuitswereevaluatedby10trainedpanellistsusingQDA.Instrumentalmeasurementsincludedcolour,texture,compositionalanalysis,cookloss,thickness,diameter,totalphenoliccontent(TPC)andantioxidantcapacitymeasuredbyCUPRACandDPPH.Thetrainedpaneldetecteddifferencesin15ofthe29QDAattributes.Therewasadifferenceincolour,withDSSFconsideredsignificantlymore“Brown”thancontrol.DSSFbiscuitsat20%inclusionhadhigherscoresfor“Firmbite”and“Bittertaste”comparedtocontrol.DSSFat20%inclusionhadthelowestscoresfor“Crumbly”and“Crumbaeration”andthehighestscorefor“Off-note”,althoughthepanelwasnotabletodescribethesource.DSSFat10%inclusionwasthemostsimilartocontrolonmostQDAattributes.CooklosswashigherinDSSFbiscuitscomparedtocontrol,duetothehigherwaterholdingcapacityofDSSF.Lightness,rednessandyellownesssignificantlydecreasedwithincreasingDSSFlevels.DSSFbiscuitswereharderthancontrolandhadadecreaseddiameter,probablyduetoglutendilution.TheTPCandantioxidantcapacitywassignificantlyhigherinDSSFbiscuits.Theseresultsshowthatupto10%DSSFinclusioninbiscuitshouldbeconsideredforfurtherdevelopments,includingconsumerandshelflifetests.TheseresultsshowthepotentialoftheDSSFby-productasanovelhealthyfoodingredient.

Keywords

Foodby-productsSustainablefoodsHighfibrebiscuitsDefattedsunflowerseedpowderConsumerattitudes

P2_247 Sensory-ledformulationofcerealbarsfornutritionalimprovement

SolèneBeauchamp1,AnneSaint-Eve1,2,3,JulienDelarue1,2,31AgroParisTech,France.2INRA,France.3UniversitéParis-Saclay,France

Abstract

Inthecontextofincreasedprevalenceofobesityandfood-relatedhealthissues,thefoodindustryisencouragedtoreformulateitsproductsintheviewofmakinghealthierversions,especiallywithreducedsugarandfatcontent.However,changingtheratioofingredientsincomplexandheterogeneousproductssuchascerealbarshasconsequencesontheirperception,includingappearance,flavourandtexture.Inthisview,aclearerunderstandingofhowformulationfactorsinfluencesensoryperceptionwouldthusleadtoagreaterefficiencyinproductdevelopmentandwouldallowreachingagivensensorytargetmoreeasily.Inthisstudy,weexploredthescopeforreformulationofcerealbarsundernutritionalandsensoryconstraints.Forthispurpose,weexaminedtheeffectoffiveformulationfactorsontextureandflavourperceptions:thesizeofnutinclusions,cookingtime,andtheproportionsofsugar,oilandoatflakes.Eighteendifferentproductsweremadeonlabscalefollowingtwosuccessiveexperimentaldesigns.Elevenpanellistswererecruitedandtrainedtodescribeandquantifyproductsensoryproperties,withfocusonperceptionswhilechewingandswallowing.Ourresultsindicatethatthesizeoftheinclusionshadaminorinfluenceonsensoryperceptions,whereasthecookingtimesignificantlyinfluencedseveralattributessuchashardness,crunchiness,stickiness,andsweetness.Theproportionsofsugarandoilalsohadasignificantimpactonflavourandtexturedimensions.Nevertheless,thankstoresponsesurfacesplottedonthemixturedesign,weidentifiedpathsforimprovementofthenutrientprofilewhilemaintainingthesensorycharacteristicsoftheproduct.Thesensory-ledreformulationallowedtoreachareductioninsugarcontentof18%,andofsaturatedfatcontentof17%.Finally,wevalidatedwithourpanelthatthemodifiedversionswereinlinewithsensorypredictions.Thisresultalsoshowedtheefficiencyofthisapproach.

Keywords

SensoryengineeringFoodreformulationTextureMixturedesignDescriptiveanalysis

P2_248 Optimisationofproductionofmango-pineapplejellyspherebyfrozenreversespherificationusingfullfactorialdesign

LiewPhingPui,YanLingLowUCSIUniversity,Malaysia

Abstract

Bite-sizedjellyspherewithgelatinousexteriorandfruitpureeinteriorisatypeofinnovativefruitbaseddessert.Afullfactorialdesign(23)wereusedtostudytheeffectsofmango-pineappleratio(x1),immersiontime(x2),andconcentrationofsugarsolution(x3)intheproductionofmango-pineapplejellyspheresusingfrozenreversespherification.Theresponsesstudiedweresensoryandphysico-chemicalpropertiesofmango-pineapplejellyspheres.Desirabilityfunctionapproachwasusedtooptimisethefactorsandanoveralldesirabilityof0.89forallresponsescanbeachievedwith1.28:1mango-pineappleratio,30minsimmersiontime,and22°Brixsugarsolution.Proximateanalysisoftheoptimisedmango-pineapplejellysphereshaveanenergycontentof73.18kcal/100gandshowednutrientvaluesof81.11%moisture,0.10%ash,0.46%protein,0%fat,0.97%totaldietaryfibre,and17.35%digestiblecarbohydrate.

Keywords

JellyTropicalfruitSpherificationFullfactorialdesign

P2_249 Chemicalandsensorialcharacterizationofvarietalwinesofthecv.PaisfromMauleValleyandItata

MarcelaMedelUniversidaddeChile,Chile

Abstract

Thequalityofthewineisidentifiedaccordingtoitsgeographicalorigin.ThevarietyPaísiscultivatedinadryarea,itisaheritageinChilewithvinesofmorethan100yearsofcultivation.TheobjectivesofthisworkweretocharacterizeandcomparethephenolicandsensorycompositionofthewinesofthePaísvarietyproducedintheMaulevalleyandItata.Eightwines(3repetitionsforeachlocation)fromcv.País,fouroftheMauleValley(Pilen,Tequel,NameyCanchaalegre)andfouroftheItataValley(Pachagua,Quirihue,CoelemuandPortezuelo),ofthe2018vintage.Inthechemicalaspect,thepH,acidityoftitratable,totalphenols,totalanthocyaninswerecharacterizedandthemonomeric,oligomericandpolymericfractionsofflavanols.Inthesensoryaspect,aninternalpanelof12evaluatorstrainedinwineswasused,whocarriedoutaquantitativedescriptiveanalysis(DA),temporaldominanceofsensations(TDS)andcheck-all-that-apply(TCATA).Accordingtotheobtainedresults,thelocalityaffectsthefractionofflavanols,thewinesoriginatingfromtheMauleValleypresentedahigherconcentrationofflavanols.Asforthesensorycharacteristics,theeffectoftheoriginwasreflectedinthearomaticandgustatoryaspect.GreaterintensitywasfoundinwinesfromtheItataValley.TheastringencywereperceivedmoreintenseanddominantintheoriginalwinesoftheItataValley.

Keywords

WineCv.PaistemporalitysensoryDTSTCATA

P2_250 Cross-modalperceptionbetweensoundscapeandtastecontributestolikingofcoffee

MariSandell1,AnuHopia1,MaraGalmarini2,3,SariPuputti1,PerMoneeo4,IréneMoneeo4,BrunoMesz51UniversityofTurku,FunctionalFoodsForum,Finland.2FacultaddeIngenieríayCienciasAgrarias,UCA,Argentina.3ConsejoNacionaldeInvestigacionesCientíficasyTécnicas,Argentina.4Moneeo,Sweden.5UniversidadNacionaldeTresdeFebrero,Argentina

Abstract

Cross-modalinteractionsinperceptionoffoodsandbeveragesareimportantforfoodlikingandselection.Peopleuseallsenses(thesenseoftaste,smell,sight,hearing,andtouch)forperceptionoffood.Thisstudyfocusesontheeffectofcomposedmusic/soundscapesontasteperceptionandlikingofcoffeedrinkamongadultsubjects.Ourhypothesiswasthatcoffeeperceptioncantobemodifiedwithexternalspacesensorystimuli.TheresponseswerecollectedwithCompusenseclouddatacollectionsystem.Thestudywasconductedinamultimodallab(FunctionalFoodsForum,Finland)incontrolledenvironment.Aphotoofcafeteriainamediawall(80inches)andadjustedilluminationenabledcreationofamoregenuineatmosphere.Twocoffeesamples(lightroastanddarkroastversionsofthemostcommoncoffeebrandinFinland)werepreparedandservedinrandomizedorderwithoutmusicandwithtwodifferentcomposedmusicsamples(byMoneeo,Sweden)tocreatedifferentsoundscapesCoffeesamplesweretastedwithoutsugarormilkandtheywereevaluatedonceineachcondition.Themusicsampleswerecomposedtoexpress“sweet"(cleanandharmonicsounds)and"bitter"(roughanddisharmonicsounds)withthesameharmony,melodyandtempo.Allparticipants(N=17)wereaskedtoevaluatethepleasantnessofcoffeesampleswith9-pointlabelledhedonicscalewhilesittingaroundthetable.Moreover,theintensityofbitter,sweetandsournesswereevaluatedwith5-pointJustAboutRightScale.Resultsshowedthatlikingoflighterroastcoffeesampledecreasedwithmusicmorethanlikingofdarkcoffee.Ingeneralparticipantspreferredthedarkcoffee.Lightcoffeesamplesweresourerandlessbitterthandarkcoffeesamples.

Keywords

coffeesoundscapetastemusic

P2_251 Asenseofplace:exploringsensoryregionalityofcommercialPennsylvaniawhitewinesusingsensorytechniques

MarielleDonohue,HeleneHopferThePennsylvaniaStateUniversity,USA

Abstract

Winesfromdifferentregionsvaryintheirsensoryprofilesevenwhenproducedfromthesamevineclone,growingstyle,andwinemakingtechniques.SensoryRegionalityhasbeenusedbywineregionslikeNapaValleyandBordeauxtodifferentiatethemselvesandsubsequently,increaseconsumerrecognition.Suchregionalsensoryprofilescanalsobeusedbylesserknownwineregionsforpromotionandtodifferentiatelocalwinesfromregionalandnationalcompetitors.Asarelativelyyoungbutsteadilygrowingwineregion,Pennsylvaniaischaracterizedbyseveraldistinctgrape-growingregions,fromthecoolerclimateLakeErieregioninthenorthwesttothewarmeranddrierregioninthesoutheastaroundPhiladelphia.Thesegeographicalandclimaticdifferencesmostlikelyleadtoregionallydistinctwines,thus,thisworkcharacterizedcommercialPAwines(23inyear1and38inyear2)fromthedifferentgrowingregionsovertwovintagesbyatraineddescriptiveanalysis(DA)panelandwineprofessionalsinafreesorting(FS)task.ThestudyincludedcommercialwinesmadefromV.viniferaCv.RieslingandFrench-AmericanhybridVidalblancgrapesduetotheirimportanceforthePAwineindustry.Using23aroma,flavor,taste,andmouthfeelattributessignificantsensorydifferences(p<0.05)betweenthedifferentregionswerefoundbyboththeDApanelandthewineprofessionalsinyear1.Despitedifferencesinresidualsugarinthewines,someregionaldifferenceswerefoundinthewines,withRieslingwinestendingtoshowmoresensorydifferencescomparedtotheVidalblancwines.ThesefirstfindingsofsensoryregionalityamongPAwhitewinesarecurrentlybeingvalidatedwithalargernumberofRieslingandVidalblancwines.Overall,ourresultscouldaidthePAwineindustryinestablishingaregionalbrandandgivingproducersspecificdistinguishingsensoryattributesthatdifferentiatestheminlocalandregionalmarkets.

Keywords

WineRegionalityDescriptiveAnalysisFreeSorting

P2_252 Howtopredictcrunchinessexperienceinconfectioneryproducts

MarinaMuccioli,MariaLauraCorollaro,MarcoDelmonte,IvanoCaprioliPerfettiVanMelleS.p.A.,Italy

Abstract

Crunchinessisanimportantattributeforqualityevaluationofcoatedconfectioneryproducts.Therefore,thedevelopmentofaproperevaluationmethodologyisveryimportanttotheconfectioneryindustry.Asensory-instrumentaltoolwasset-uptoinvestigatecrunchinessofcoatedchewinggumsandchewycandies.Twelvedifferentcoatedchewycandiesproductswereevaluatedfortheircrunchiness,bybothatrainedsensorypanelandinstrumentalmeasurements.Ratherthanmeasuringcrunchinessasapunctualresponsecomingfromfirstbite,anewdynamicsensoryapproachwasimplemented,byapplyingTimeIntensity.Thedatafroma30-secondchewingwerecorrelatedtotheinstrumentalmeasurementstakenbyatextureanalyzerequippedwithanacousticenvelopdetector,measuringatthesametimemechanicalandacousticresponsecomingfromtheproductunderasinglecompression,asimulationofthefirstbite.ThePearson’scorrelationanalysismadeonsensoryandinstrumentaldatashowsthatbothacousticandmechanicalpropertiesaffectcrunchinessperception.Asexpected,crunchinessispositivelycorrelatedtomanyacousticparameters(R>0.80;p<0.001).However,crunchinessisalsonegativelycorrelatedtosomemechanicalparameters(R<-0.60;p<0.05),suggestingthatthesofterthecore,thecrunchiertheproduct.Themostinterestingresultisthataseriesofbothacousticandmechanicalparametersareverywellcorrelatedtothecrunchinessintensityafter30secondsofchewing(R>0.75;p<0.01),suggestingacorrelationbetweentheinstrumentalresponsecomingfromtheproductsinglecompression,anditssensoryperceptionduringthefurtherchewing(e.g.,presenceofcoatingflakesstillperceivableundertheteeth,dependingoncoatingsolubility).Theseresultsarepromisingenoughtosuggestthatasingleinstrumentalmeasurement,whichgeneratesmultidimensionalparameters,mightbehelpfulnotonlytopredictthecrunchinessperceivedbyconsumersatfirstbite,butalsotogiveasnapshotofthefirstsecondsofconsumptionandaforecastoftheconsumerexperience.

Keywords

TextureanalyzerTimeIntensitySensory-instrumentalcorrelationCoatedchewycandies

P2_254 Effectoftemperatureandthicknessonsensoryacceptanceofdehydratedmango(MangiferaindicaL.)varietyKent

HiltonJ.EncaladaRojas,NildaD.MontesVillanueva,WilliamN.ChungaTrellesUniversidadCatólicaSedesSapientiae,Peru

Abstract

Thisstudyevaluatedtheeffectsoftemperatureandthicknessofdehydratedmango,varietyKentinconsumers'sensoryacceptance.A3x2factorialexperimentwasused,with3temperatures(55°C,65°C,75°C)and2thickness(4mm,8mm).Physicochemicalcharacteristics,microbiologicalandsensoryacceptanceofdehydratedmangowereassessed.Thirtyconsumersevaluatedtheacceptanceofcolor,aroma,flavor,textureandoverallappearanceofdehydratedmango,aswellaspurchaseintention.TheresultswereanalyzedbyANOVAandTukey'stest(p≤0.05).Asignificanteffectoftemperatureonthephysicochemicalcharacteristicsofdehydratedmangowasevidenced,obtainingatahighertemperature(75°C),higheracidity(3.68%),lowerhumidity(9.75%)andlowerconcentrationofoBrix(51.50oB).Microbiologicalanalysesshowedthatthedehydratedwereinacceptableconditionsforconsumption.Thesensoryevaluationindicatedthattherewerenosignificanteffectsofanyofthefactorsoncoloracceptance(p>0.05),resultinganaverageacceptanceof7.0(likedmoderately).Inflavoracceptance,thetemperatureinfluencedsignificantly,resultinginaverageof7.0(likedmoderately)fortemperaturesof65°Cand75°C,whilefor55°C,theaveragewas6.0(likedslightly).Intextureacceptancetherewassignificantinteractionoftemperature*thickness,resultingfor8mm,anacceptanceaverageof5.5to55°Candaverageof6.6to75°C,whileforthicknessesof4mm,anaverageof6.0wasobtained,regardlessofthetemperature.Forthegeneralappearance,temperatureandthicknessweresignificant,presentingfor55°C,anaverageacceptanceof7.0,whilefor4mmand8mmofthickness,wereobtainedaveragesof7.0and6.5,respectively.Thehighestpurchaseintentionwasregisteredfor75°Cand8mmthickness,withanaverageratingof4.3(probablywillbuy).Mangodehydratedhadgoodacceptanceandhighpurchaseintention,indicatingtheirhighsalespotentialintheconsumermarket.

Keywords

MangiferaindicaL.VarietyKentDehydrationinhotairSensoryacceptance

P2_255 SensoryacceptanceofsixformulationsofafermentednativebeveragefromthePeruvianAmazoniacontainingprobioticbacteria

NildaD.MontesVillanueva,JuanJ.MonroyRamos,HeidiI.SanchezTorresUniversidadCatólicaSedesSapientiae,Peru

Abstract

The“masato”isthemostrepresentativenativedrinkofthePeruvianAmazoniaandispreparedbasedonparboiled,mashedandfermentedcassava(Manihotesculenta).Duetoitscharacteristics,lactobacilliandbifidobacteriaareconsideredthebestforuseasprobioticmicroorganismsinfermenteddrinks.ThisstudyevaluatedtheeffectsoftheincorporationofhighlyviablestrainsofLactobacillusacidophilusandBifidobacteriumssp.onthephysicochemicalandsensoryacceptanceofmasato.Sixformulationsofmasatoweredevelopedwith2formsofcassavapreparation(boiled,hydrolyzed)and3proportionsofyeasts/probioticlacticacidbacteria(LAB)(0.25Y/0.75LAB,0.50Y/0.50LAB,0.25Y/0.75LAB).Sixty-sixconsumersparticipatedinthesensorytest,whoevaluatedtheacceptanceofcolor,aroma,flavor,textureandoverallacceptanceofmasatosusingthenine-pointhedonicscale,aswellaspurchaseintentionusingafive-pointscale.ThesensorydatawereanalyzedbyANOVAandpos-hocTukey'stest(p≤0.05).Theresultsindicatethat,exceptforthearoma,noneoftheevaluatedfactorshadasignificanteffectontheacceptanceofthemasatoformulations,resultinginanaverageacceptanceof6.0forthecolor,4.4fortheflavorand5.0,forthetextureandglobalacceptance.Inthearomaacceptance,theproportionsofyeast/LABhadsignificanteffect,resultinginanaverageacceptanceof6.0for0.25Y/0.75LABandaveragesof5.2fortheotherproportions,indicatingthathigherproportionsofyeastnegativelyinfluencedinthearomaofmasatos.Averagepurchaseintentionwas3.0(mayormaynotbuy).Theresultsobtained,mainlyregardingtheflavoracceptance,maybebecausethemasatoswerenotsweetenedorflavoredwithfruits,sincemanyconsumers’commentsreferredtothelackoftheseingredientsintheformulations.Theseresultsindicatethattheflavorofthemasatounderstudyshouldbeimproved,addingsugarandfruitssuchasstrawberry,soursoporcherimoya.

Keywords

MasatoFermenteddrinkProbioticmicroorganismsLactobacillusacidophilusSensoryacceptance

P2_256 GeneticvariantinCAV1isassociatedwitheatingdisinhibitionandfoodpreferencesinItalianisolatedpopulations

MariaPinaConcas1,EulaliaCatamo2,MassimilianoCocca1,PaoloGasparini1,2,AntoniettaRobino11InstituteforMaternalandChildHealth–IRCCS‘‘BurloGarofolo”,Italy.2DepartmentofMedical,SurgeryandHealthSciences,UniversityofTrieste,Italy

Abstract

Eatingbehaviorisinfluencedbyphysiologic,psychological,socialandgeneticfactorsanditwasassociatedwithfoodrelateddiseasessuchasobesity.Humaneatingdisinhibitionischaracterizedbyovereating,impairedsatietyandcounter-regulationofrestraintanditsheritabilitywasestimatedbetween0.19and0.40.However,todateonlycandidategenes,forexampleassociatedwithtasteperception,havebeenstudiedinrelationtoeatingdisinhibition.Inthisworkweexamined,throughaGWAS(GenomeWideAssociationStudy),geneticbasesunderlyingeatingdisinhibitioninItaliansubjectscomingfromItalianNetworkofGeneticsIsolates(INGI).Disinhibitionwasmeasuredusingstatementsfromthethree-factoreatingquestionnaire.Sex,gender,weightandheightwerecollected,aswellaslikingofdifferentfoodsandbeveragesthroughquestionnaire.AllsamplesweregenotypedusingIlluminaSNParrays.Then,afterimputationusingIGRP(ItalianGenomeReferencePanel),agenome-widediscoverystepwasconductedin1124subjects.AllSNPswithp-value<1×10-6wereselectedtobeusedforareplicationstepin426individuals.SNPswithp-value<5×10-8wereconsideredassignificantaftermetanalysis.Asignificantassociationwasfoundbetweeneatingdisinhibitionandrs6961694SNPwithinCAV1(caveolin1)gene(p-value=1.75×10-8).ThisgeneislargelyexpressedinfatandtherearemanystudiesonCAV1anddiet-relatedphenotypessuchasobesityandmetabolicsyndrome.Interestingly,usingGTExasignificanteQTLassociationbetweenrs6961694andCAV1expressionlevelswasobservedinadiposetissues.Furthermore,inourstudythispolymorphismresultedalsoassociatedwithlikingfordifferentfoodgroupsinnormalweightsubjects(p-value<0.05).OurresultssuggestthatCAV1isapossiblecandidategeneforeatingdisinhibitionandrepresentastartingpointforfurtherstudieslinkingeatingbehaviorandhealthstatus.

Keywords

eatingdisinhibitiongeneticsfoodpreferences

P2_257 Asbitterascardboard:Cross-modalassociationbetweenhand-feeltouchandtastecues

RagitaPramudya,Han-SeokSeoUniversityofArkansas,USA

Abstract

Theroleoftouchinconsumerproductevaluationandexperiencehasoftenbeenoverlookedinthefoodandbeverageindustries.Duringbothproductbrowsingandconsumptionphases,consumersareexposedtonon-foodtouchstimulithroughtheirinteractionwiththeproductpackagingorthecontainerenclosingtheproduct.Previouscross-modalcorrespondencestudieshavefoundthatconsumerinteractionwithattributesfromonesensorymodalitycouldinfluencetheirexperiencewithattributesfromanothermodality.Whilenumerousinterpersonalstudieshadassociatedtouchwithemotionalresponses,nopreviousstudieshadattemptedtoinvestigatethisassociationinafoodorbeverageapplication.Thisstudywasaimedatdeterminingwhethersuchcross-modalinteractionscouldexistbetweenhand-feeltouchandtastecues,andalsoinvestigatingwhetherhand-feeltouchcuescouldinfluenceemotionsevokedfromproductexperience.Morespecifically,thisstudysoughttocapturethecross-modalassociationoftouchcues(receivedviadifferentcupsleeves)witheither“imaginedtaste”(Study1)or“tastedsensation”(Study2)inthecontextofcoffeedrinking.Atotalof170participants(105females)representingthecoffeedrinkingpopulationevaluated12differentcupsleeveswithvarioustexturalcharacteristicswithrespecttoemotionalresponses(usingaCATAballot)anddegreeofmatchingwiththefourbasictastesandtocoffee-relatedflavors(blackcoffeeandcreamy).Theresultsshowedthathand-feeltouchcuescouldinfluenceassociationswithbasictastesandcoffee-relatedflavors,whetherimaginedoractuallytasted.Specifically,whilebittertasteandblackcoffeeflavorweremostassociatedwiththecardboardsleeves,sweettasteandcreamyflavorweremostassociatedwiththetowelsleeves.Differentcupsleevematerialswerealsofoundtoevokedifferentemotionalprofiles.Ourfindingsshowthatfoodandbeverageprofessionalsshouldgivemoreconsiderationtoincorporatinghand-feeltexturalfeaturestotheirpackagingandcontainerdesigns.

Keywords

Cross-modalcorrespondenceHand-feeltouchBasictastesCoffee

P2_258 Relationshipsbetweendescriptiveandconsumersensoryattributesofmelons

RhondaMiller,HannahLaird,PaigeSmith,CassandraPena,MarcoPalma,GuddadarangavvaJayaprakasha,KevinCrosby,BhimanagoudaPatilTexasA&MUniversity,USA

Abstract

Productioncharacteristicshavebeenusedtodevelopmelonvarieties,butflavorandtextureattributesandconsumerlikinghavenotbeencomponentsofselection.Theobjectivewastodevelopdescriptivemelonflavorandtextureattributesandunderstandtheirrelationshiptoconsumermelonliking.Melons(6cantaloupe;2honeydewvariety)wereplantedin7USlocations(Arizona,WestlacoTX,UvaldeTX,Georgia,Florida,Indiana,andCalifornia)andharvestedatsimilarmaturity.Descriptiveflavorandtextureattributesweredefinedandstandardreferencesdevelopedusing16-pointSpectrumUniversalscales(0=none;15=extremelyintense).Multiple1.27cmcores(rindremoved)wereobtainedfromtwomelonspertreatment.Meloncores(n=3)wereservedtopanelist(n=6;8perday).Panelistswereseatedinindividualboothswithwhitelightandpalatecleansersofdouble-distilled,deionizedwaterandsaltlesssaltinecrackerswereused.Melonconsumers(n=584)evaluatedmelonsonthesamedayasdescriptiveattributeevaluation.Consumersratedwholemelonsforappearanceandaromalikingusing9-pointhedonic,endandcenteranchoredscales.Consumerswereplacedinindividualboothsandevaluatedcutmeloncoresforoverall,flavor,texture,appearanceandaromalikingusingthesamescales.DatawereanalyzedusingPrincipalComponentAnalysisinXLSTAT.Wholemelonappearanceandaromalikingwerenotcloselyassociatedwithcutmelonconsumerliking.Cutmelonconsumerlikingattributeswereverycloselyrelated.Melonidentity,overallsweet,sweetandhoneywereclusteredwithcutconsumerlikingattributes.Hardmelonswithmusty/earthy,green,bitter,andsourdescriptiveattributeswerenegativelyrelatedtoconsumerliking.Juicymelonswithmoresurfacemoistureandhigherlevelsofoverripeandfermentedflavorsweresegmentedbyfactor2.Factor1(44.6%)andFactor2(15.7%)accountedfor60.3%ofthevariation.Melondescriptiveflavorandtextureattributescanbeusedtoassessattributesformelonconsumerliking.

Keywords

MelonsDescriptiveConsumerFlavorTexture

P2_259 Thepotentialofappstochangeconsumers'foodwastebehaviour

SandravanderHaar,GertrudeZeinstra,GarmtDijksterhuis,JanVogelsWageningenFoodandBiobasedResearch,Netherlands

Abstract

Aboutonethirdofallfoodiswastedandconsumersareresponsibleforalargepartofit.Appsmaypresentalow-cost,scalableandeffectiveapproachtochangeconsumers’foodwastebehaviour,butlittleisknownabouttheireffectiveness.Ourstudyaimedtoevaluatetheuseofthreefoodplanningappsandexploretowhatextentusingtheappledtochangesinfoodwastebehaviour.Twenty-eightconsumersparticipatedinahome-usetest,inwhichtheyusedoneofthreeappsforaperiodofthreeweeks.Subsequently,theparticipantscompletedafocusgroupdiscussionandaquestionnairetoevaluatetheusage.

Thestudyshowedthatconsumerswereopentoandinterestedinappsthatcouldhelpreducingfoodwaste.However,manyparticipantsindicatedthattheydidnotperceiveaclearneedtousesuchanapp,becauseintheirviewtheydidnotwastemuchfood.Inaddition,thetestedappslackedclearincentivestoreinforcepositivebehaviour,nordidtheyengagemuchwiththeuser.Twoofthethreeappsscoredverylowonuser-friendlinessandprovedtimeconsumingtouse.Oneappshowedsmall,positivechangesinawarenessandmotivationinitsusers,butnoneoftheappsshowedaneffectonself-reportedfood-wastebehaviour(mealplanningandgroceriesshopping).Itisconcludedthattheappsinthisstudyrequiredmoreinvestmentfromconsumers(intime,energyandstamina)thanwhattheydelivered(convenience,insightsandengagement).

Futurestudiesshouldpreferablymeasureactualfoodwastebehaviourafterusingfoodplannerapps.Theseappsshouldbeextremelyuser-friendlyandshouldshowtheeffectsofconsumeractions,provideincentivesforpositivebehavioursandengageactivelywiththeuser.

ThestudywaspartoftheprojectREFRESH,fundedbytheHorizon2020FrameworkProgramoftheEuropeanUnion.

Keywords

foodwastebehaviourappsfocusgroupshome-usetest

P2_260 Sensoryclassificationofherbsandspicesusingfreesortingtask.

SophieCosteV.MANE&Fils,France

Abstract

Consumerswanttoexperiencefoodswithmoreintenseflavoursandspicierprofiles.Atthesametime,theywanttoaddhealthyandnaturalingredientstoeverydaycooking.Thesetrendsarecontributingtotheincreasingdemandforspices,notonlyintotalvolume,butalsoinvariety.Undoubtedlyherbsandspicesgiveuniquearomaandflavourtofood.Describingtheirorganolepticpropertiesanddescribingblendsofspicesandherbsarerealchallengesevenfortrainedpanellists.Mostoftheexistingherbsandspicesclassificationsarebasedonbotanical,agronomicorphysiologicaldata.Inordertobetterunderstandtheirsensoryproperties,theodoursof36extracts(mostlyessentialoils)ofthemostcommonculinaryherbsandspiceshavebeenevaluatedby19expertpanellistsusingthefreesortingmethodologyfollowedbyaverbalisationtasktodescribethegroupsprovided.Inasecondstep,thechemicalcompositionsoftheevaluatedextractshavebeeninvestigatedinordertofindifalinkexistsbetweenthechemicalcomponentsandthesensoryclassificationoftheseextracts.Thisholisticapproachenabledcompletionofasensorymapandclassificationoftheextractswithoutusinganycomplexdescriptorsystem.Italsohighlightedkeychemicalcomponentswhichinfluencedeachcategorisationgroup.

Keywords

classificationherbs&spicesfreesortingtaskchemicalcomposition

P2_261 DevelopmentofapotatoscreeningframeworkcombiningFree-Choice-Profilingdescriptivesensorydata,hedonicconsumeracceptabilitydataandphysicochemicaldatausingMultipleFactorAnalysis

StevenMuir1,2,JohnGrigor1,ArchieGibson2,RuthFalconer1,AthinaTziboula-Clarke11AbertayUniversity,UnitedKingdom.2AgricoUKLtd,UnitedKingdom

Abstract

Theoverarchingaimofthisprojectwastoimprovethepotatobreedingtimeline-alengthyprocessthatcantakeupto13yearsand€1.4million-bydevelopingascreeningframeworkforthepotatobreederstoenabletheeliminationofundesirablepotatocultivarsearlyinthebreedingcycle.Thisframeworkcombinedconsumerpotatoacceptabilitydata,descriptivesensorydata,drymatterandtexturalanalysisdata.TheframeworkwasdevelopedintheUKusing8potatovariantsofcommercialinteresttotheUKmarketandanaïveconsumerpanel.ThedescriptivesensorydatacollectedbyFree-Choice-Profiling(FCP)waslinkedtoacceptabilityhedonicdata(collectedusinga9-pointscale)inanexternalpreferencemap(EPM).Descriptivesensorybiplotsenabledthedifferentiationofthepotatovariantsforaroma,appearance,tasteandtextureandtheconstructedEPMindicatedclearlythedesirablesensoryattributes.FortheUKconsumersapreferencewasestablishedforvarietieswithayellowfleshcolour,agrainytextureandasweet/creamy/plaintaste.Toquantifytexture,physicochemicaltestssuchasdrymatterandtextureprofileanalysis(TPA)werecarriedoutandfleshcolourwasassessedusingcolourimetry.Correlationswerefoundbetweenthetexturalvariablessuchashardnesstogumminessandfracturabilityofpotatoes.MFAappliedtotheFCPtexturaldataalongwithpreference,drymatterandtexturaldatashowedthatthreedimensionsexplained65.8%ofthedatavariability.Theresultantcorrelationcirclesforthetextural/colourimetrydatashowedthatoverallpreferencewascorrelatedtopowdery/soft/flouryandstarchytexturesandtoyellow/goldenfleshcolour.ThisworkshowedthatitwaspossibletosuccessfullycombineinstrumentalandFCPdatawithacceptabilitydatausinganaïveconsumerpanel.Theframeworkcanbesuccessfullyusedtoscreenpotatovariantsaccordingtotheirappearance,textural,sensoryattributestakingintoconsiderationconsumerpreferencesforthevarietiestested.

Keywords

FreeChoiceProfilingMultipleFactorAnalysisPotatoBreedingProgramme

P2_262 Consumers’sensoryacceptanceofpancettaandsalamifromimmunocastrated,surgicallycastratedandentiremalepigs

SylwiaŻakowska-Biemans1,ElizaKostyra1,MetaCandek-Potokar2,MartinŠkrlep3,MarijkeAluwé4,AnnaPiotrowska1,KatarzynaŚwiąder51WarsawUniversityofLifeSciences,Poland.2AgriculturalInstituteofSlovenia,Slovenia.3AgriculturalInstituteofSlovenia,Slovenia.4FlandersResearchInstituteforAgriculture,Belgium.5WarsawUniversityofLifeSciences(WULS-SGGW),Poland

Abstract

ThereisadebateinmanyEuropeancountriestobansurgicalcastrationofpigs.Immunologicalcastrationofpigsisconsideredasamorewelfare-friendlyalternativebutthemajorconcernofmeatsupplychainactorsisthesensoryqualityofendproducts.Therefore,themainaimofthestudywastoevaluateconsumers’sensoryacceptanceoftraditionalmeatproductsnamelysalamiandpancettacomingfromimmunocastrated(IC),surgicallycastrated(SC)andentiremales(EM)pigs.Thestudyinvolved115youngadults(21-25yearsold).Ineachsessionconsumersevaluated3salamiand3pancettasamplesfromIC/SC/EManimalswith5attributesusinga9-pointhedonicscale.TogetmoreinsightsintokeysensoryandemotionalattributesCATA(Check-All-That-Apply)taskwasperformed.Theresultsshowthatsalamiwasmorelikedthanpancettaregardlesstheproductionsystem.MeatproductsobtainedfromtheEM,ICandSCpigsdidnotdifferinodour,taste/flavor,textureandoverallliking.Theparticipantsscoredhigheronexpectedthanexperiencedlikingofexaminedproducts.CATAresultsrevealedthatsensoryandemotionalcharacteristicsdependedonthetypeofproduct(pancettaandsalami)aswellastheproductionsystem.EMsalamigenerated,amongothers,feelingslikepersistenttaste,disappointmentandnegativelysurprised.WhileICsalamiwasmoreidentifiedwithattributessuchassatisfying,pleased,delicateandpositivelysurprised.SCsalamiweremoreperceivedastraditionalandfriendly.Pancettasamplescharacterizedbyahigherintensityofmeatflavorrelativetothefatattributeresultedinmorepositiveassociations,suchassatisfactory,delicate,interestingandpositivelysurprised.Thisabstractisbasedontheresultsoftheproject“Sustainabilityinporkproductionwithimmunocastration”(SuSI).ThefinancingofthisprojectbytheERA-NETCO-FUNDSUSANprogrammethroughTheNationalCentreforResearchandDevelopment(NCBiR)inPolandisgreatlyacknowledged.

Keywords

meatproductssensorycharacteristicsensoryandemotionalattributesconsumersboartaint

P2_264 Modifyingandprofilingtheorganolepticpropertiesofcool-climateBacchusfollowingcoldmaceration

TonyMilanowski1,JustinBache1,StephanieMITCHELL21PlumptonCollege,UnitedKingdom.2PPLInsights,UnitedKingdom

Abstract

VitisviniferacultivarBacchus,a(SilvanerxRiesling)xMüller-Thurgaucross,isthemostwidelyplantedvineformakingstillwineintheUK.Bacchus,awhitegrape,issuitedtocool-climateswhereitgenerallyyieldswellwithgoodsugarlevelsandmoderateacidity.FlavourprofilesofBacchuswinesarecharacterisedbythepresenceofbothterpenesandthiols.UsingmacerationtechniquesadaptedforSauvignonBlancandRieslingwereusedtomodifythesensorypropertiesofthewine.Skin-juicecontacttimesofupto24hourswereemployedandtheresultingjuiceswerefermentedunderstandardwinemakingconditions.Oncompletionofwinemaking,thewineswereanalysedbyconventionalprofilingtechniquestoestablishtheextentoforganolepticchange.Profileswereanalysedby3-wayANOVAandattributesexaminedbyPCA.Goodseparationfortreatmentswasshownandkeydifferenceswerehighlightedinaroma,flavour,mouthfeelandfinish.Thetrialshowed6hourand24-hourmacerationregimeshadmorepositiveorganolepticprofilesincludingelderflowercharacterandimprovedbody,whilethenomacerationwinehadmorenegativeattributessuchlowaroma,acidic/harshpalateandlingeringbitter/sourfinish.TheresultsdemonstratethattheorganolepticprofileBacchuswinescouldbepositivelymodifiedthroughcoldmaceration.

Keywords

WineprofileGrapemacerationBacchus

P2_265 Profilingtheorganolepticimpactofarangeofliqueurd’expedition(dosage)stylesontraditionalmethodEnglishsparklingwine

TonyMilanowski1,NicoleMaso2,StephanieMITCHELL31PlumptonCollege,UnitedKingdom.2UniversitadeglistudiPadova,Italy.3PPLInsighst,UnitedKingdom

Abstract

TraditionalmethodsparklingwineisthemostpopularwinestylemadeinEngland,withresultantwinesbeingcharacterisedashighqualitywithfreshacidity.Duringthefinalstageofproduction,knownasdisgorgement,winemakerswillmodifythesweetnessoftheproductthroughtheadditionofliqueurd’expedition,whichisamixtureofwinetowhicheithersugarorconcentratedgrapejuiceisadded.Theproductionofdifferentstylesliqueurd’expeditionordosagescansignificantlyaffecttheorganolepticprofileofthewine.Organolepticchangeswilloccurduringtheinitialincorporationperiod(pourlemarriage)ofthewineandthenundergofurtherchangewithbottleaging.Arangeofliqueurd’expeditiontreatmentswereappliedpost-disgorging.Usingconventionalprofilingtechniques,thesensorypropertiesofthewineweredescribedimmediatelyafterdisgorging.Profilingwasrepeatedafterashortperiodoftimetoevaluatetheeffectsonsensorypropertiesofdosageincorporation.Thetypeofdosagesignificantlyaffectedsensoryproperties.ThesedifferencesaredescribedandtheresultswillallowwinemakersintheUKtoreliablyandpredictablymodifywinesstylestomatchconsumerpreference.

Keywords

Sparklingwineliqueurd’expedition,dosage

P2_266 InternetofThingsinthehospitalityindustry:athreatoropportunityforsensorymarketing?

ErhardLick1,Jean-EricPelet1,BasmaTaieb21ESCEInternationalBusinessSchool,Paris,France.2LéonarddeVinciPôleUniversitaire,CentredeRecherche,Paris-LaDéfense,France

Abstract

Rationale:SincethebeginningofthenewmillenniumtheparadigmofsensorymarketinghasgainedconsiderableimportanceAccordingtoHulten(2015),“sensorymarketingrepresentsaserviceprocessthatfocusesonsensorystrategiesandstimuliwiththegoalofcreatingamulti-sensorybrand-experience”.Inotherwords,theobjectiveistoofferanexperiencewhichappealstothesenseofvision,sound,smell,touch,andtasteforconsumersinservicescapes.Atthesametime,e-commerce,and,inparticular,theInternetofThings(IoT)combinedwithArtificialIntelligence(AI),hasbeenplayinganincreasingroleinretailing(BraselandGips,2014;2015).IoTcanbeconsideredasthe“ThirdWaveofInnovation”followingtheIndustrialRevolutionandtheInternetRevolution.Giventhesetwotrendsinmarketing,thereistheproblemthat,whenusingIoTtechnology,addressingtheconsumers’fivesensesseemstobelimited,especially,whenitcomestoexperiencingtactile,gustatoryandolfactorysensations.Inordertoinvestigatetheopportunitiesandthreatsinvolvedwithrespecttothesecurrenttrendsinretailingwehavechosenthehospitalityindustry,and,especially,4and5-starhotels,sincetheyaremostlikelytodisposeofthenecessarybudgetforintegratingIoTintheirofferingsbyusingAIand,hence,togenerateoutstandingmulti-sensorycustomerexperiences.Researchquestions:HowcanthehospitalityindustrycapitalizeonIoTandAItocreateamultisensorybrandexperience?Howcanthehospitalityindustryovercomeconstraintsinaddressingallthefivesenses?Methodology:Toanswerourresearchquestion,weapplytheDelphimethodwithapanelofexpertsfromthehotelindustrytoexploretheirviewsandperceptionsinrelationtoourresearchobjective.Subsequently,wecarryoutfocusgroupswithparticipantsfromthetargetgroup.Finally,fortriangulationpurposes,weconductasurveyamonghotelguests.

Keywords

InternetofThingsSensoryMarketingArtificialIntelligenceHotelindustry