Effects of plant-based content, flavor and texture information on consumer satisfaction with non-fried ramen

Abstract

The purpose of this study was to screen flavor information for positioning of non-fried ramen products and to examine the applicability of plant-based ingredient content in flavor communication. Effects of information related to savoriness, spiciness, menu name, plant-based ingredient content (%), and texture of samples on informed satisfaction were examined using home–use tests and online surveys. In order to form a regression model that explained variations in the informed satisfaction of non-fried ramen samples, we created indices that integrated the importance of information and the congruence of information with flavor perception. We have confirmed that effects of congruence on increasing satisfaction were higher than those of importance of information. When congruence/importance was used as an independent variable, a quadratic regression equation has explained the variations on satisfaction levels with an R2 value of 72.7% (p = 0.006). Considering the positive congruence effect that plant-based ingredient percentages and perceived flavors had on informed satisfaction levels, communication schemes are needed to promote foods that have high percentages of plant-based ingredients.