Consumer Liking Research Articles

Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability and suitability in human nutrition. The inclusion of alternative protein sources, such as spirulina, in familiar products is a possible strategy to nudge consumers towards dietary change in Western societies. Filled pasta variants with three levels of spirulina-soy-extrudate in the filling (10%, 30% or 50%) were developed and investigated for their sensory characteristics and consumer liking. Recipe development was based on the concepts of flavor-flavor learning (beet-ginger or tomato) and masking (lemon-basil) to account for the musty and earthy notes of the alga. Consumer tests were conducted in Germany (n = 139), the Netherlands (n = 137) and France (n = 144), and conventional sensory profiling was accomplished with trained panelists (n = 12). Consumers preferred the lemon-basil flavor over tomato and beet-ginger flavored fillings. As expected, liking decreased with increased extrudate content, regardless of the flavor. For all flavors expected liking was higher than liking after product exposure; for the lemon-basil flavor the gap was the smallest. It was shown that low general food neophobia and familiarity with spirulina promoted consumer liking. The sensory profiling revealed that the spirulina-soy-extrudate content affected all sensory attributes identified across all flavors, but for the tomato flavor the most. Overall, this study confirms that it is important to consider differences in consumer motivation as well as the product’s conceptual and intrinsic sensory characteristics in new product development.

Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.

Reduction of the salt (NaCl) content in typical Italian dry-cured ham is intended to reduce sodium dietary intake to meet World Health Organization (WHO) recommendations for the prevention of serious diseases. This reduction is a complex issue because of the multiple roles that salt plays in the product. Hams that were processed to obtain a final product with target salt levels (hams with reduced salt concentration and controls) were analyzed using chemical parameters (salt, moisture, fat, and proteolysis indexes). Their sensory properties were described by a trained panel and 87 consumers evaluated the impact of salt reduction on their liking for the products. The dry-cured hams under investigation are representative of Italian dry-cured hams, which are considered to be low and medium to high in terms of salt content. Consistent with the role of salt in proteolytic enzymes inhibition, there was an increase in the proteolysis index in fully matured dry-cured hams with reduced salt content. Salt level affected saltiness perception but also texture, color, and, to a lesser extent, flavor intensity in matured dry-cured hams. On average, reduced-salt dry-cured hams resulted in increased consumer liking. However, the resulting three consumer segments (37%, 27%, and 36% of the consumer cohort, respectively), differed in the acceptability ranking given to reduced-salt hams and controls. The tested reduction in salt content, besides improving the nutritional profile of dry-cured ham, was effective in increasing consumers' acceptance. These results were useful for exploring the effect of reducing salt concentration on consumer liking for dry-cured hams. © 2020 Society of Chemical Industry.

국내 시판 먹는샘물 제품들의 관능적 특성 및 소비자 기호도

본 연구는 표준화 된 관능 평가 절차를 이용하여 상업용 먹는샘물의 관능 프로파일을 분석하고 먹는샘물의 소비자 기호도를 조사하기 위해 수행되었다. 국내 시판 6개의 상업용 먹는샘물에 대해 이화학적 성분, 묘사 분석 및 소비자 기호도 테스트를 수행하였다. 국내 먹는샘물의 pH는 6.9∼7.9로 pH의 범위는 약산성에서 알칼리성으로 나타났으며, TDS는 49∼92mg/L로 국내 먹는샘물은 100mg/L 이하로 나타났다. 먹는샘물에 대한 묘사 분석 결과 기호도를 제외하고 외관 1개, 향 1개, 맛 5개, 구강촉감 5개, 후미 2개의 특성으로 총 14가지의 관능적 특성이 도출되었다. 주성분분석 결과 제 1주성분분석으로 총 60.19%를 설명하였고, 제 2주성분으로 총 변동의 22.74%를 설명하였다. 소비자 테스트를 위해 121명(20~59세)의 먹는샘물 음용자를 대상으로 조사한 결과 목넘김, 단맛, 깔끔한 맛, 청량감, 부드러운 텍스처를 가진 시료를 소비자들이 선호하는 것을 알 수 있었으며 떫은맛, 쓴맛, 비린맛, 부정적인 향이 나는 시료에 대해 낮은 선호도를 나타냄을 알 수 있었다. 그 결과 본 연구를 통해 국내 시판 먹는샘물의 관능적 특성을 규명하고 소비자 기호를 알 수 있었으며, 향후 품질 및 기호도 향상을 위한 원료 및 품질 특성 연구가 이루어진다면 국내시장에서 다양한 먹는샘물 생산뿐만 아니라 대중화에 기여할 수 있을 것으로 기대한다.

Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement

Avocados (Persea americana Mill.) are a climacteric fruit which ripen until after harvesting, and their ripeness is an important quality attribute that determines consumer liking. In this study, the ripening degree of ‘Hass’ avocados was evaluated non-destructively by measuring the skin and flesh using the fluorescence fingerprint (FF). FF, also known as the excitation-emission matrix (EEM), is a set of fluorescence spectra obtained at consecutive excitation wavelengths. It was found that as ripening progressed, the fluorescence signal of chlorophyll A in the skin and flesh decreased significantly as the hardness of the avocado flesh decreased. The hardness value was estimated from the FFs of the skin and flesh using partial least-squares regression, and minimum prediction errors of 2.02 N cm−2 and 2.05 N cm−2 were obtained for the prediction models using FFs of the flesh and skin, respectively. Furthermore, ripeness levels (unripe, ripe, and overripe) were discriminated non-destructively from the FFs of the skin with an accuracy of 90% for the validation dataset. The measurement and analysis technique demonstrated in this study is rapid and accurate, and can contribute to supplying uniform agricultural products to consumers.

Snack (Re)formulation in the Improvement of Health Effects on Glycaemia and Satiety Responses: Preliminary Results

Snacking impacts the overall quality of dietary patterns, nutrition and health outcomes. Highly processed snack foods are normally unhealthy due to higher saturated fat content, refined grains (carbohydrates), and artificial ingredients. Snack product (re)formulation using plant-based wholesome ingredients has the potential to improve health effects including glycaemia, satiety responses, and lipid metabolism. Oat (Avena sativa L.) has gained increased popularity as a food item in recent decades due to its perceived or real health benefits, principally related to the bran content of oats. We have developed a healthier snack prototype using rolled oats as main ingredients. Other ingredients include oat bran, dried fruits, and nuts. For initial trials, these ingredients were combined in various combinations and composition to produce a formula having a good nutrient profile score (≤4) that meets the criteria of FSANZ for making health-related claims. The proportions of the ingredients in the formula were adjusted to enable higher fiber and protein contents. From the initial 10 combinations prepared, one prototype was selected based on four quality attributes (visual appearance, texture, taste, and water activity). The selected prototype was tested for glycemic index (n = 10) and consumer liking (n = 67). Our preliminary results demonstrated that the prototype has a low glycemic index, favorable satiety effects compared with glucose, and has acceptable taste compared with two commercial products. This formulation will be refined further when we plan to assess its effects on glycaemia and insulin profiles. High value nutrition is the New Zealand national science challenge. An approach of developing healthier snack products with verifiable health-related claims through (re)formulation could be translated into relevant dietary changes associated with potential improvement in public health.

A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware

Sie reuboh is a traditional festive cuisine from Aceh Besar district – Aceh Province. Sie reuboh named by Acehnese for a 2:1 comparison of red-meat and separated beef tallow boiled with palm vinegar and blended spices. It reported having a long shelf life, exquisite of taste and flavor. Normally, Acehnese cooks this cuisine with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. This study aims to compare the quality of produced siereuboh based on its sensory quality (Hedonic and Qualitative Descriptive Analysis = QDA) and consumer acceptance by hedonic test. Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainlesssteelpot) in four times repetitions. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that sie reuboh cooked with stainless steel pot is preferable in terms of color, aroma, flavor (P≤0,01) than one cooked with clay pot. Furthermore, the QDA showed that from ten examined attributes, brightness, sour and spicy aroma and umami flavor of sie reuboh cooked with stainless steel has higher notes (P≤0,01) than other treatment. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties and higher consumer liking. A post-publication change was made to this article on 11 Mar 2020 to correct the conference title in the PDF header.

Transcriptome and methylome analysis reveals effects of ripening on and off the vine on flavor quality of tomato fruit

Abstract Current commercial harvest procedures for tomatoes usually involve harvesting the fruit at an early ripening stage with high firmness suitable for storage and transportation followed by ethylene treatment to accelerate fruit ripening. However, harvesting at an immature stage results in reduced flavor quality. Here, we provide major insights into the effect of ethylene-induced ripening of immature fruit on consumer liking, flavor-related compounds, transcriptomes and DNA methylation. Reduced flavor quality of off-vine ripened fruit treated with ethylene is associated with significantly higher content of malic acid, a lower sugar/acid ratio, as well as changes in major volatiles. Altered levels of flavor-related compounds are associated with significant changes in expression of genes encoding key biosynthetic enzymes for malic acid and specific volatiles. Transcripts involved in ethylene formation and signaling are induced by exogenous ethylene treatment. Meanwhile, significant difference in transcript levels of genes related to auxin response are observed between fruit ripened on and off the vine. Differences in transcript levels of volatile synthesis-related genes, including LOXC, BCAT1 and AADC1A, are accompanied by major changes in DNA methylation status of their transcriptional promoter regions. Our analysis provides molecular insights into tomato fruit flavor loss caused by artificial ripening using postharvest ethylene treatment.

Drivers of liking for Cheddar cheese shreds

The prepackaged cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking. The objective of this study was to determine the desirable flavor and functional attributes for Cheddar cheese shreds. We conducted a category survey of commercial Cheddar cheese shreds (n = 25, collected in duplicate). We documented sensory properties (shred appearance, flavor, texture, and hot texture) using a trained sensory panel. Analytical instrumental tests performed included shred-size distribution, proximate analysis, sugars (lactose, glucose, galactose), lactic acid, Cheddar meltability, pH, and color. Then, representative shreds (n = 10) were evaluated by cheese shred consumers (n = 151) for overall, appearance, flavor, and texture liking. Analysis of variance, principal component analysis, and external preference mapping were used to interpret results. Shreds were differentiated by color, whey, diacetyl, sulfur, nutty, and brothy flavors, as well as by hot and cold texture attributes and instrumental tests. Mild or medium shreds exhibited greater firmness, stretchability, and elasticity when hot than did sharp shreds. We identified 3 consumer clusters, defined by high acceptance for all Cheddar shreds or preferences for sharp or mild shreds. Bitterness was an overall driver of dislike. Visible powder negatively affected appearance and overall liking for some consumers. Sensory properties strongly affected consumer acceptance and purchase intent for Cheddar cheese shreds. Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds.

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha field and at harvesting it was half ensiled in plastic silo bags and half dried to hay. Forty-four lactating cows were equally allotted into 2 groups fed a isonitrogenous and isoenergetic total mixed ration containing as the sole forage either sorghum hay (H group) or sorghum silage (S group). Milk from the 2 groups was used to produce 3 batches/diet of Caciocavallo ripened for 30, 60, and 90 d. Milk yield and composition as well as cheese chemical and fatty acid composition were not markedly affected by the diet treatment and ripening time. By contrast, ripening induced increased levels of the appearance attribute "yellowness," along with the "overall flavor," the odor/flavor attributes "butter" and "hay," the "salty," "bitter," and "umami" tastes, and the texture attribute "oiliness," whereas the appearance attribute "uniformity" and the texture attribute "elasticity" were reduced. The silage-based diet induced higher perceived intensities of several attributes such as "yellowness"; "overall flavor"; "butter"; "grass" and "hay" odor/flavors; "salty," "bitter," and "umami" tastes; and "tenderness" and "oiliness" textures. In S cheese we also observed higher amounts of ketones and fatty acids. Conversely, H cheese showed the terpene α-pinene, which was not detected in S cheese, and a higher intensity of the appearance attribute "uniformity." These differences allowed the trained panel to discriminate the products, determined an increased consumer liking for 90-d ripened cheese, and tended to increase consumer liking for hay cheese.

Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples.

In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.

Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.).

The aquafeed sector has been replacing conventional dietary ingredients with more economic and eco-friendly ingredients. Insects embody a promising alternative as a result of being highly nutritious and showing traits leading to a circular bioeconomy. Atlantic salmon (Salmo salar L.) at the sea-water stage were fed diets with a partial or complete substitution of fishmeal with meal of Hermetia illucens larvae reared on a media containing Ascophyllum nodosum mixed with organic wastes (60:40). The present study aimed to assess the quality of fillets by characterizing its physico-chemical traits with conventional and innovative methods, such as the proton transfer reaction-time of flight-mass spectrometer technique, allowing the analysis of samples at room temperature. Finally, steamed fillets underwent a consumer test to investigate the liking of consumers and their intention of re-consumption. The main findings showed that a complete dietary substitution of fishmeal with H. illucens larvae meal did not impair the physico-chemical quality of A. salmon fillets. Notably, neutral n-3 polyunsaturated fatty acids (PUFA) slightly but significantly increased in the fillets of A. salmon fed H. illucens, also as a result of the additional fish oil present in the diets containing insect. The volatile organic profile was not altered by the different diets. The consumer-liking test revealed that Italian consumers appreciated the tested salmon irrespective of the administered feed. Tailoring the insect fatty acid profile by rearing the larvae on a PUFA-rich substrate, coupled with a dietary modulation of the oily source, can successfully maintain or even increase the cardioprotective characteristics of fillets. © 2019 Society of Chemical Industry.

Human perception of fresh produce treated with grape seed extract: A preliminary study

AbstractNatural antimicrobials, such as grape seed extract (GSE), have been investigated for their efficacy against spoilage microorganisms and foodborne pathogens linked to foodborne illness outbreaks associated with raw and minimally processed fruits and vegetables. While many natural antimicrobial efficacy studies fail to include sensory testing, one critical factor that must be addressed when considering the potential use or application of natural antimicrobials is their impact on sensory perception. The objectives of this study were to determine how GSE modifies perceived sensory characteristics of raw carrots, grapes, kale, and spinach and to assess consumer liking of GSE‐treated fresh produce. Participants (n = 71) evaluated appearance, texture, aroma, and taste characteristics and indicated their overall liking for the selected produce. No significant differences were found among sensory characteristics for treated and untreated carrots, grapes, and spinach. GSE‐treated kale was found to have a significantly stronger aroma and darker color than untreated kale.Practical ApplicationsNatural antimicrobials are increasingly being applied to minimally processed foods including fresh produce as a food safety intervention strategy against spoilage microorganisms and foodborne pathogens. Many research studies investigate the efficacy of natural antimicrobials but fail to incorporate sensory testing to ensure that they do not directly or indirectly alter perceived sensory characteristics, such as appearance, texture, and flavor. Research results will aid food processors of minimally processed foods by (a) providing insight as to how consumers perceive fresh produce treated with natural antimicrobials and (b) increasing awareness and understanding of the effect of natural antimicrobials on perceived sensory characteristics of fresh produce. Grape seed extract (i.e., 1 mg/1 ml) may be applied to fresh produce, specifically carrots, grapes, and spinach, without significantly altering appearance, texture, aroma, and taste characteristics. This study demonstrated the importance of conducting sensory testing for natural antimicrobials; results suggest that observed sensory impacts may be produce‐specific.

Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt.

As competition on super market shelves is higher than ever, the importance of product concepts, communicated through labels, can dictate a product’s success or failure. However, it is possible for labels to affect a consumer’s experience, changing the overall response to the product. In this study, we tested samples of vanilla yogurt with one of four commonly used labeling concepts (high-protein, low-fat, made with stevia and all-natural) on sensory perception, consumer liking, expected consumption amount, and willingness to pay (WTP) in a consumer test (n = 108). Each participant evaluated five samples of the same vanilla yogurt identified with one of the labels, or an unlabeled control. Results showed panelists liked the samples labeled with low-fat and high-protein to the greatest degree, with all-natural scoring the lowest. Those more concerned with protein content found the samples less satiating, dependent on sex. Sweetness was also perceived more highly in younger panelists, with panelists WTP dependent on their liking of the labels. Results highlight the importance of labeling as an extrinsic cue affecting liking ratings, with potential ramification for ultimate product success. Understanding consumers’ response to labels, as well as their attitudes, has broad implications for food marketing, as well as public health and the study of eating habits.

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. External preference mapping showed the association between consumer liking of beef and sensory attributes. © 2019 Society of Chemical Industry.

Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes

Beef flavor attributes of USDA Top Choice and Select beef top loin steaks were evaluated that differed in thickness (1.3 or 3.8 cm) and grill surface temperature (177 or 232°C) when cooked on a commercial flat top grill. A trained descriptive attribute panel and consumer sensory panels were used to evaluate steak flavor and texture. As thickness and temperature increased, beef identity and brown/roasted flavor aromatics increased (P < 0.05). Steaks cooked at 232°C and cut 3.8-cm thick had the highest (P < 0.05) levels of burnt flavor and bitter basic tastes. Thicker steaks cooked at 177°C had more intense umami basic taste and beef identity (P < 0.05). Steaks cut 1.3 cm had lower levels of beef identity and brown/roasted flavor aromatics and the thin cut steaks cooked at 177°C had more sour basic taste (P < 0.05). Consumers rated 232°C, 3.8 cm steaks lowest (P < 0.05) for overall, beef flavor, overall flavor, and grilled flavor liking; whereas, the 177°C, 3.8 cm steaks were highest (P < 0.05) in beef flavor liking. Beef identity, brown/roasted, bloody/serumy, fat-like, umami, sweet, salty, overall sweet, overall tenderness, and muscle fiber tenderness were positive attributes, and metallic, bitter, and burnt were negative attributes in predicting consumer overall liking. Thick steaks cooked at low temperatures or thin steaks cooked at high temperatures resulted in more positive sensory panel traits and consumer liking scores.

Investigating caloric values and consumers’ perceptions of Nova Scotia rosé wines

In Nova Scotia, Canada, wine production has been increasing, yet little research has been done to identify and classify the sensory properties of Nova Scotia (NS) rosé wines. The first objective of this study was to identify the attributes consumers use to describe NS rosé wines. The second aim was to identify if presenting caloric labels on wine bottles would impact consumers' sensory perception. The first trial asked consumers (n = 85) to use projective mapping (PM) and ultra-flash profiling (UFP) to describe NS rosé wines (n = 8). In the second trial, consumers (n = 260) were asked to complete a check-all-that-apply (CATA) questionnaire, using the most frequently cited attributes from the PM and UFP trial, and to score their liking on 9-point hedonic scales (n = 4). Each wine was evaluated without a label and with each of the four fabricated caloric values, low (15 Calories), normal (100 Calories), high (180 Calories), and highest (240 Calories) per one serving. The projective mapping trial found that there were two main categories of rosé wines identified by consumers, those with fruit flavour and those lacking in fruit flavour. The penalty analysis from the consumer trial demonstrated that fruit attributes drove consumer liking of rosé wine. The consumer trial also displayed no significant difference between the caloric value and liking of rosé wines, even when the results were separated based on gender. Therefore, the findings support that the disclosure of caloric values on bottles will not influence consumers' sensory perceptions of wine. For future research, complete nutrition labels and not just calories alone should be used to determine their effect on consumers' perceptions.

Investigating Consumer Engagement with Influencer- vs. Brand-Promoted Ads: The Roles of Source and Disclosure

Brands’ investments in influencer marketing have been escalating over the past few years. This study proposes and explicates how two similar and comparable sets of advertisements, namely influencer- versus brand-promoted ads (i.e., influencer-generated ads and brands’ reposting/featuring of influencer ads), can affect consumer engagement, consumer sentiment, and topics of comments differently. Results of text analysis show that influencer-promoted ads enjoy significantly higher engagement in terms of consumer liking and commenting than that of brand-promoted ads among apparel brands on Instagram. Consumers express a significantly higher percentage of negative sentiment and a lower percentage of positive sentiment in their comments on brand-promoted ads than on influencer-promoted ads. Consumers demonstrate cultlike appreciation for influencers’ product sharing and show high involvement in the advertised products in influencer-promoted ads. Nonetheless, brand-promoted ads also positively affect consumers’ interests in the online stores and/or the advertised products.

Sustainable Fruit Consumption: The Influence of Color, Shape and Damage on Consumer Sensory Perception and Liking of Different Apples

Sustainable food production and consumption are currently key issues. About one third of food produced for human consumption is wasted. In developed countries, consumers are responsible for the largest amount of food waste throughout the supply chain. The unwillingness to purchase and consume suboptimal food products is an important cause of food waste, however, the reasons behind this are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer liking and perceived sensory attributes. In a laboratory study based on factorial design of visual appearance (color, shape and damage varied from optimal to suboptimal) a total of 130 consumers evaluated sensory perception of flavor and texture attributes in apple samples. Liking was also evaluated. The results showed a significant difference in liking between an optimal apple and all apple categories with at least two out of three suboptimal properties. Further, it was a clear trend that the optimal apple was perceived as sweeter, crispier, less bitter, and less earthy than all the other apples by the participating consumers, however, the results were not statistically significant. A suboptimal appearance, therefore, had a negative effect on both perception and liking.

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Current information on the links between the chemistry and hedonic liking of edible mushrooms is scarce. In this study, 84 consumers evaluated the appearance, odor, taste, texture and overall liking of samples of Nordic edible wild mushroom species. Subsequently, multivariate models on the effects of non-volatile compounds, odor-contributing volatile compounds, sensory attributes and hedonic likings were created. The non-volatile compounds were measured with quantitative NMR. The five studied mushroom species were different in their sugar and acid contents. Three consumer clusters were found with species*cluster interactions. Correlations with sensory attributes and chemical components were found, and the multivariate models indicated predictor attributes for each consumer cluster. The results indicate that the sensory properties could be correlated to both volatile and non-volatile compounds, there are consumer clusters with differing likings as regards mushrooms, and these clusters are heterogenic groups with no simple factors such as age explaining their liking scores.

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar).

The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.