Central Location Test Research Articles

Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market.

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low-moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams.

Influence of Information about Fungus-Resistant Grape Varieties on Hedonic Ratings by Consumers – a Central Location Test in Germany

This study examines the impact of information about resistant grape varieties on consumer sensory acceptance. Specifically, it investigates how consumers’ perception of fungus-resistant grape varieties is influenced by providing information about these varieties. The study utilises data from a central location test conducted with 244 consumers in Germany featuring 8 different wines. The sample was carefully selected to ensure representativeness across gender, age and frequency of consumption. The data were analysed using descriptive and multivariate statistical techniques. The results indicate that consumers rate the quality and willingness to pay for wines made from fungus-resistant grape varieties similarly to wines made from traditional grape varieties when tasted without any prior information about the wines or the influence of fungus-resistant grape varieties in viticulture. However, providing consumers with information prior to tasting results in a positive effect on their assessment of quality and willingness to pay for wines made from resistant grape varieties. By offering information about the positive effects of fungus-resistant grape varieties, it is possible to enhance consumer acceptance and increase their willingness to pay for wines from resistant grapes.

Online consumer testing beyond central location tests: A case study for brewed coffee

Due to the constraints of the COVID-19 pandemic, conducting sensory evaluations requiring direct interactions became challenging. In response, researchers have been motivated to devise non-face-to-face testing methods as alternatives. This study aimed to compare two non-face-to-face home-use tests (HUT) with the traditional face-to-face central location test (CLT). Both HUTs involved online recruitment and sample delivery to participants' homes. One HUT provided a written protocol with no direct interaction (contactless HUT; C-HUT), whereas the other included an online meeting with a researcher for live guidance (online HUT; O-HUT). Four coffee samples were evaluated on the basis of liking and sensory and emotional attributes. The comparison between CLT and O-HUT showed RV coefficients of 0.92, 0.93, and 0.98 (P < 0.05) for liking and sensory and emotional attributes, respectively. In addition, based on the RV coefficient, the CLT results showed a significantly greater similarity to those of O-HUT compared to those of C-HUT. The O-HUT also outperformed the C-HUT in its ability to significantly discriminate between samples. Hence, real-time interactions between researchers and participants, as facilitated by O-HUT, may be more suitable in certain scenarios compared to C-HUT, which relies solely on a written protocol. Overall, these findings suggest that C-HUT and O-HUT are suitable methods for collecting sensory data and overcoming geographic and face-to-face contact limitations, providing greater flexibility, and reducing the time and cost associated with traditional sensory evaluations.

USA millennial and non-millennial beef consumers perception of beef, pork, and chicken

Millennials have been shown to have distinctly different behaviors; however, factors affecting their liking of beef, pork and chicken has not been fully elucidated. As millennials are current and future animal protein consumers, the question of if they have different drivers of liking for beef, pork, and chicken has not been answered. Top loin steaks cooked to 58.3 or 80 °C; and pork loin chops and chicken breasts cooked to 62.7 or 80 °C were cooked on a flat grill. Beef bottom round roasts cooked to 58.3 or 80°; and pork inside ham roasts and chicken thighs were cooked to 62.7 or 80 °C in a Crock-pot®. A descriptive flavor and texture attribute panel and a consumer central location test in four cities were used to evaluated flavor and texture attributes. Consumers were either millennials or non-millennials, and light or heavy beef-eaters. Meat descriptive flavor and texture attributes differed by cooking method, cut, and internal temperature (P < 0.05). Consumers preferred grilled meat more than meat cooked in the Crock-pot® (P > 0.05). Consumers rated grill flavor, juiciness, and tenderness (P ≥ 0.05) higher in grilled meat. Light beef-eaters, those who ate beef 2 to 4 times per month, rated overall, flavor, and species flavor lower (P < 0.05) than heavy beef-eaters, but consumers liked beef regardless of generational segment or their consumption of beef; however, millennials rated overall, overall flavor, and tenderness liking slightly lower than non-millennials. These results indicate that millennials have similar drivers of liking as non-millennials across beef, pork, and chicken protein sources.

Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods

AbstractThe increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home‐use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant differences were observed in acceptance ratings between CLT and HUT (p &lt; .05). Texture liking was the only significantly different attribute between cooking methods (p &lt; .05). Sensory profiling indicated highly similar characteristics across test conditions and cooking methods. Emotional responses varied depending on the test conditions and cooking methods. In the HUT, positive emotions such as ‘active,’ ‘enthusiastic,’ and ‘happy’ were stronger than those in the CLT (p &lt; .05). Active and positive attitudes such as ‘adventurous,’ ‘aggressive,’ ‘enthusiastic,’ ‘interested,’ and ‘wild’ were stronger in microwave cooking than in pan cooking (p &lt; .05). The results showed that the ‘IKEA effect’ exists in the self‐cooking process, leading to higher liking scores and positive emotions in the HUT compared to the CLT, while intrinsic sensory qualities of the samples were unaffected by external factors, test conditions, and cooking methods.Practical applicationsOur research findings provide practical cooking guidelines for food developers who aim to enhance consumers' acceptance and evoke positive emotions during HMR food cooking. In addition, it was shown how the cooking process affects the evaluation of the products in liking, sensory profiling, and emotional responses by comparing CLT and HUT conditions.

Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts

Replacing animal-based protein food products with plant-based protein products is essential for human health and the environment. For this reason, a number of plant-based (PB) yoghurts have been developed to replace dairy yoghurt. However, many of these products suffer from poor sensory quality. In order to improve the quality of these products, data on the sensory drivers of liking, emotional, and conceptual responses to PB yoghurts, PB alternatives (PB blends, PB/dairy blends) and dairy yoghurts are required. In addition, in order to optimise the design of these products for sustainability-oriented consumers, research is needed on the drivers of consumers’ conceptualisations of sustainability. To provide actionable product development guidance on these issues, multi-attribute research was undertaken in a central location test with New Zealand consumers, using a variety of commercial PB and dairy yoghurts (blind sample presentation) that were expanded in their range of sensory attributes through ingredient modifications, with the goal of quasi-replicating and extending prior research on the sensory drivers of liking, emotions, and conceptualisations of PB yoghurts. Results of the research confirmed previous literature findings on the sensory drivers of liking and non-sensory variables in the PB yoghurt space. Among the salient findings related to sensory drivers are that white and lighter coloured yoghurts with smooth and creamy appearance and mouthfeel, sweet taste, and vanilla or coconut flavours maximise liking and positive emotional responses to yoghurt products. In addition, a number of these and other sensory characteristics elicited specific positive conceptualisations of the yoghurts. Although sustainability conceptualisations were evoked less frequently, the major positive drivers of these conceptualisations were “white colour,” “sweet,” “even/smooth” appearance and texture, “oat-like flavour” and “coconut flavour.” “Dairy flavour” evoked conceptualisations related to “traditional” and “authentic,” but also elicited a number of negative sustainability concepts, such as “resource intensive,” “commercially farmed raw materials” and reduced conceptualisation of “animal friendly.” Other important sensory drivers of liking, emotions and conceptualisations are discussed, providing consumer insights and direction to product developers in their efforts to improve the sensory characteristics, acceptance and consumption of PB and other alternative yoghurt products.

PSVIII-9 Consumer Acceptance of Corn Fermented Protein Compared with Traditional Yeast and Dried Distillers Grain in Extruded Dog Food

Abstract Sustainability is one of the trending keywords in the pet food industry today. Utilizing protein-rich fermented co-products such as corn fermented protein (CFP) can promote sustainable pet food. However, co-product ingredients have been avoided in pet food due to negative consumer perception. Unlike traditional dried distillers grain, corn fermented protein (CFP) contains 50% protein due to a substantial yeast component, which may improve consumer perception. The objective was to evaluate the effect of CFP inclusion in dry dog food on consumer acceptance. Treatments included a control diet (CON, no fermented co-products), a brewer’s dried yeast diet (BDY, 3.5% brewer’s dried yeast), a distillers dried grains with solubles plus brewer’s dried yeast diet (DDGS+BDY, 17.5% DDGS + 2.5% brewer’s dried yeast), and a corn fermented protein diet (CFP, 17.5% corn fermented protein). The consumer acceptance data were collected from 104 dog owners who purchased dry dog food and feed their dogs during a central location test. Data were collected using RedJade software and analyzed by one-way ANOVA (Sensory XLStat package) to determine significant differences among overall appearance, color, aroma, and assumed dog liking. The effects were assessed using Fisher’s Least Significant Difference with significance at P &amp;lt; 0.05. All treatments were equally liked (P &amp;gt; 0.05) based on 9-point scale. More consumers showed liking in aroma for yeast containing treatments (CFP, n = 51; DDGS+BDY, n = 46; BDY, n = 45) than CON (n = 37). Consumer opinion of pet food ingredients were also evaluated. Chicken and salmon were considered most appropriate (&amp;gt; 85%) by consumers, while brewer’s dried yeast, corn meal, yeast, and corn gluten meal were considered appropriate from less than 10% of consumers. The most inappropriate ingredients according to consumers were corn gluten meal (&amp;gt;50%), corn meal, brewer’s yeast, dry yeast, and yeast. In conclusion, consumers liked the kibble that contained BDY, DDGS, or CFP at the same level as the control diet when evaluated based on sensory perceptions. However, there is a need to improve consumer perception of corn and yeast ingredients to promote sustainable pet foods.

Tastiness of meat and plant protein foods are associated with political partisanship and may be influenced by partisan messaging

Taste is a frequently cited barrier to greater adoption of plant-based foods. Many person-related factors that moderate the acceptance of plant-based foods (e.g., environmental concerns, the cultural value of meat, etc.) are also associated with political ideologies. Although political affiliation is an increasingly prominent personal identity, its involvement in the acceptance of plant-based diets is vastly understudied. To test our hypothesis that political leaning influences acceptance of plant-based foods, we designed two consumer studies to assess 1) differences in meat and plant-based food liking and behavioral intentions between members of different political parties in the United States and 2) the impact of a novel messaging strategy – partisan endorsement of plant-based recommendations – on expected taste (online survey) and experienced taste (central location test). Respondents identifying as Democrats reported higher expected taste, purchase intention, consumption intention, and eating frequency of plant protein foods, while Republicans reported higher expected meat tastiness, meat consumption intention, and meat consumption frequency. However, we found a limited effect of partisan endorsement on expected and experienced taste of plant-based foods. Notably, endorsement of plant-based foods from party leaders that matched a participant’s political affiliation decreased the taste liking of a beef/pork meatball. Factors such as moral satisfaction, meat attachment, and social norms differed by political affiliation and these factors were associated with expected and/or experienced taste of both meat and plant protein foods. Accounting for political affiliations may enhance targeted strategies for plant-based food promotion and thus support acceptance of this healthy and sustainable food option.

Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test

SummarySensory scientists have experienced difficulties in recruiting large samples of consumers to evaluate food products in controlled spaces at central testing sites during the coronavirus pandemic. Therefore, this study investigated the consumer acceptance and sensory profiling of five types of plant‐based jerky samples at three different testing locations: a drive‐thru test (DTT, n = 119); a home‐use test (HUT, n = 126); and a conventional central location test (CLT, n = 118). The findings revealed that the CLT and DTT groups showed a similar pattern in terms of acceptance for samples compared to the HUT group. After analysing differences in sensory profiling across locations, the number of discriminating sample terms was found to be higher in both the CLT and DTT groups when compared to the HUT group. The regression vector coefficient values of the DTT and HUT compared to the CLT were 0.99 and 0.97, respectively, indicating close similarity in sensory profiling results. These findings suggest that the DTT is a valid alternative to the CLT when conducting analytical sensory testing.

Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

COVID-19 pandemic-related restrictions for approximately three years have heavily influenced sensory evaluations. People have become accustomed to working remotely and communicating online. This has led to opportunities in sensory testing paired with logistics systems and information technologies, resulting in a wide application of the home-use test (HUT), wherein panelists evaluate samples from their homes or other off-site locations. This study aimed to compare three sensory evaluation conditions: a central location test (CLT, n = 104), a HUT (n = 120), and a no-contact HUT (N-HUT, n = 111). We recruited participants via the local community website, delivered samples using a delivery service, and conducted sensory testing using a smartphone for the N-HUT. Participants were requested to report the acceptance ratings, sensory profiles, and emotion responses to four coffee samples. Some differences in the acceptance ratings might be due to the different attitudes participating in the evaluation. In the sensory profiling of the samples, multi-factor analysis (MFA) revealed highly similar sensory characteristics across the three types of tests. All RV coefficients (RVs) among the test conditions were above 0.93. The emotion responses to coffee samples were similar among test conditions based on the MFA with RV values greater than 0.84. In conclusion, we found that N-HUT produced similar results regarding the descriptions of sensory profiles and emotions, indicating that N-HUT is a suitable test method for collecting sensory data and overcoming CLT and HUT's regional limitations. Modern logistics systems and information technologies make it possible to conduct nationwide sensory evaluations without in-person contact or participant attendance at sensory testing facilities.

Advances in sensory science: From perception to consumer acceptance

Advances in sensory science: From perception to consumer acceptance

Ensuring sustainability in sensory sciences

Ensuring sustainability in sensory sciences

Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic

Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared chicken-flavored ramen noodle samples and evaluated them for attribute perception and acceptance, under two utensil conditions, using either their utensils ("Personal") or uniform utensils provided ("Uniform"). Participants also rated their liking of forks/spoons, bowls, and eating environments, respectively, and attentiveness to sensory evaluation under each utensil condition. Results of the in-home testing showed that participants liked ramen noodle samples and their flavors under the "Personal" condition significantly more than under the "Uniform" condition. Ramen noodle samples evaluated under the "Uniform" condition were significantly higher in terms of saltiness than those evaluated under the "Personal" condition. Participants liked forks/spoons, bowls, and eating environments used under the "Personal" condition significantly more than those used under the "Uniform" condition. While overall likings of ramen noodle samples, evaluated under the "Personal" condition, significantly increased with an increase in hedonic ratings of forks/spoons or bowls, such significant correlations were not observed under the "Uniform" condition. In other words, providing uniform utensils (forks, spoons, and bowls) to participants in the in-home testing can reduce the influences of utensils on consumer likings of ramen noodle samples evaluated at home. In conclusion, this study suggests that sensory professionals should consider providing uniform utensils when they want to focus solely on consumer perception and acceptance of food samples by minimizing influences of environmental contexts, especially utensils, in the "in-home" testing.

Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts

To assess the role of factual personal health and environmental benefit information on consumer responses to plant-based (PB) yoghurts, a central location test (CLT) was conducted with 338 New Zealand consumers. Participants tasted a series of commercially available PB yoghurts and provided sample evaluations according to a multi-variable measurement approach where liking, emotional response, sensory characterisation (appearance and taste), holistic and conceptual perceptions, and attitudinal evaluations were obtained for each sample. A between-subjects experimental design was used, with participants allocated to one of three experimental conditions (ECs) in which the PB yoghurt samples were presented blind (B), with factual information about personal health (PH) benefits of PB foods and yoghurts, or with factual information about environmental (ENV) benefits of PB foods and yoghurts. The two key results were low sample acceptability of the commercially available yoghurts and a minimal impact of factual health and environmental information on judged variables. The results were interpreted as showing the limitations of providing health and environmental benefit information for changing consumers’ behaviour toward PB yoghurt when sensory product quality is poor. Against this background, research to improve PB yoghurt quality is paramount. Possible reasons for the limited effect of factual PH and ENV information are discussed, and suggestions are made for future research on possible uses of extrinsic variables to modulate choice and consumption of PB yoghurt and other PB foods.

Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home.

Insect oil is a valuable fraction that is obtained from insect processing. The aim of this study is to evaluate the impact of yellow mealworm oil (YMW) oil (crude, deodorized, and blended with vegetable oil) on the sensory evaluation and aroma profile of fried dough. The sensory evaluation was performed in a sensory lab (central location test, CLT) and at home in order to examine how the evaluation environment or context impacts consumer perceptions. The strongest liking and preference were found for the donuts that were fried in 100% deodorized YMW oil and in YMW oil blended with vegetable oil. The evaluation environment did not affect overall liking scores but had an impact on sensory profiling, with more discriminating sensory terms observed for the test that was conducted at the sensory lab than for the test that was conducted at home. A distinctive profile of volatile organic compounds (VOCs) was found for every fried dough. The discrimination between VOCs and other frying oils that were observed is well in line with the sensory descriptors and the consumer test results. Acetic acid, acetic acid ethenyl ester, and tetrahydro-6-propyl-2H-Pyran-2-one were present in the doughs that were fried in crude YMW oil and in its blend with vegetable oil. They were absent from deodorized YMW oil and from its blend with vegetable oil. This study shows that, as far as fried donuts are concerned, deodorized YMW oil is an alternative to a vegetable oil-the two lead to similar sensorial experiences and preferences. PRACTICAL APPLICATION: Yellow mealworm oil (YMW) oil is a co-product of insect protein that can be valorized in the food industry. In the present study, it is demonstrated that the deodorization of YMW oil produces positive sensorial experiences and increases consumer acceptance of insect-based food. Furthermore, findings indicate that consumer testing at home yields similar acceptance and preference ratings suggestingthat this type of testing may be an alternative means of collecting reliable consumer data.

Controlled product testing in the home - implications for sample size

Consumer product testing in the laboratory or using a Central Location Test (CLT) is a common approach to collect consumer responses to multiple products. The Covid-19 pandemic has challenged companies to adapt, with both sensory and consumer testing in home becoming a common way of working. Moving to the home for controlled product tests brings with it both practical and statistical considerations.To investigate the question, ‘What are the sample size implications of moving from traditional CLTs to Controlled Home Tests (CHT)?’, 245 datasets from 16 organisations and covering 19 countries were combined to undertake a meta-analysis. Consumer tests were mainly in the food category, included an overall liking question and covered both monadic and sequential monadic tests.Test noise variation was examined looking at the impact of test type, number of products and number of respondents. The CHT was significantly less variable than the traditional CLT (Lab or Hall) with a greater than 9% drop in noise variation. It was also found that noise variation increases with number of products tested in sequential monadic testing. As a result, recommendations on appropriate consumer sample sizes for different scenarios were calculated.

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand.

This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location test survey was undertaken with 156 New Zealand consumers living in Dunedin, New Zealand, and 159 Chinese consumers living in Auckland, New Zealand. In terms of importance at the point of purchase, Chinese consumers rated a number of attributes as more important than New Zealand consumers by a difference of >1.0 on a 9-point Likert scale for importance: animal origin, feeding, age, presence of hormones/residues, traceability, food safety, place of purchase, brand/quality label, and label information (p < 0.05). New Zealand consumers rated the price of other meats and animal welfare as more important than Chinese consumers (p < 0.05); however, the differences in scores were <1.0. In terms of opinions, Chinese consumers also considered New Zealand lamb to be better value for money, more additive-free, and more likely to make people feel good (p < 0.05), by scores >1.0 on a 7-point Likert scale for agreement. New Zealand consumers considered New Zealand lamb more traditional and boring (p < 0.05); however, the differences in scores were <1.0.

Consumers’ preference on goat’s milk based on sensory attributes

Increasing global population has resulted in a corresponding increase in global demand for meat and milk. For high quality milk, the demand is particularly for goat’s milk due to consumers’ increasing awareness on its benefits. However, there remain negative perceptions associated with goat’s milk. Therefore, research on new feeding formulation (NFF) has to be undertaken to improve goat’s milk production and quality assurance. In the present work, a sensory evaluation was performed to analyse the characteristics of four different samples of fresh goat’s milk; two commercial, and two non-commercial. Face-to-face interviews using a structured questionnaire were conducted, utilising the Central Location Test (CLT) with 828 respondents being selected through the purposive sampling method. Data were analysed using descriptive analysis and one-way ANOVA. Based on the descriptive analysis outcomes, majority of the respondents (n = 662) had an experience consuming goat’s milk. They also perceived goat’s milk as fatty (n = 362) and sweet taste (n = 147). One-way ANOVA analysis on respondents’ perception indicated their desires for goat’s milk with attributes that are medium white, slightly weak of goaty aroma, and slightly viscous. They also favoured slightly sweet, slightly not salty, slightly creamy, and medium fresh milk. Next, the acceptance level of goat’s milk attributes of four different samples showed that sample B (researched sample) scored higher ranging between 5 (either like or dislike) to 7 (medium like), as compared to the other samples. Importantly, most respondents (59.7%; n = 494) chose sample B as the most preferred milk. Therefore, the findings of the present work provided a solid basis in understanding the sensory characteristics of goat’s milk most preferred by consumers to be used in product development and quality assurance by food processors and marketers.

From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory

Differentiating agricultural products has been adopted as a strategy to improve farm profitability and thereby business sustainability. This study aimed to evaluate unique barley varieties for craft malting and brewing markets to enhance profitability for diversified grain growers in southwestern Washington. Advanced barley breeding lines from Washington State University (WSU) were compared to a control variety (CDC-Copeland) through field trials, experimental and commercial malting conditions, and consumer sensory evaluation. The beers differed only by the genotype-dependent malt. Malting conditions (experimental or commercial) and field replicate influenced five out of the eight malt quality traits measured, while genotype influenced seven out of eight of the traits. Consumers differentiated the beers through ranking, open description, and check all that apply during a central location test. Based on consumer liking, breeding lines 12WA_120.14 or 12WA_120.17 could replace CDC-Copeland in beers. A total of 83% of consumers responded that they would pay more for a beer if it would support local farmers. This value proposition represents an opportunity for consumer purchasing to support producers, who form the foundation of the craft malt and beer value chain and whose economic success will determine the sustainability of small farms in minor growing regions. We provide further evidence for the contributions of barley genotype to beer flavor, while tracing the impact of barley genotype from ground to glass.

Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities

In the context of the COVID-19 pandemic, it has become challenging for sensory scientists to conduct in-person sensory tests, particularly large central location tests. Sensory literature comparing central location and home use tests shows no clear consensus about how each methodology affects sample ratings and panelist engagement. Research on instructional delivery suggests that the most effective method of increasing engagement involves interactive video conferencing. The objective of this study was to compare three methods of remote consumer testing regarding sample acceptance, sensory engagement, and method practicality. Eighty-four participants rated five chocolate-chip cookie products on a 9-pt hedonic scale in each of three methods: 1) a live (synchronous) Zoom session, 2) an asynchronous video-guided session, and 3) a fully written protocol session. Results showed no significant differences in sample liking pattern across the methods used. Engagement scores approached the limit of significance for the Active Involvement dimension, indicating panelists were least likely to feel distracted, zoned out or lose interest in the written protocol method. There were no significant differences in the time spent on the test by the panelists across the three methods. Asynchronous methods showed to be most suitable in terms of the convenience of the time of day at which the tests were completed, but showed no significant differences in other aspects of method practicality. Overall, a written protocol method of remote consumer testing is recommended, as it is less time-consuming for researchers while providing similar acceptance and engagement as other methods.