Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review.

Jiyun Yang,Jeehyun Lee

doi:10.3390/foods8020054

Abstract

As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

Highlights

In the field of food science, sensory science constitutes a discipline dealing with human sensory perceptions and affective responses to various kinds of foods, beverages, and their components that evolved from the need for scientifically sound and systematic sensory evaluation [1]
We reviewed sensory analysis studies regarding traditional and authentic food products, which sometimes are called specialty, exotic, or unique foods
The purpose of our review was to provide a broad summary of the descriptive analyses and consumer research that is currently available for various traditional and authentic food products

Summary

Introduction

In the field of food science, sensory science constitutes a discipline dealing with human sensory perceptions and affective responses to various kinds of foods, beverages, and their components that evolved from the need for scientifically sound and systematic sensory evaluation [1]. Depending on the subject of the sensory science research, various methods may be used; among the sensory evaluation methods, sensory descriptive analysis and consumer acceptability testing are the most frequently used. The Flavor Profile [6], Texture Profile [7], SpectrumTM method [4], and Quantitative Descriptive Analysis (QDA® ) [8] can be applied as sensory descriptive analysis methods. By using these kinds of methods, it is possible to pinpoint differences among product variants, conditions, identify drivers of consumer hedonic responses, and examine relationships between sensory and chemical characteristics [1,9]

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Discussion

Conclusion