Ratings Of Overall Liking Research Articles

Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting

BackgroundFoods lower in saturated fat, sodium, and added sugars (ie, overconsumed dietary components) must have an acceptable flavor profile to promote intake. ObjectiveThe aim of this research was to model the influence of using herbs/spices as flavor-enhancers when reducing overconsumed dietary components in commonly consumed foods and evaluate acceptance of these flavor-enhanced reformulations. DesignTen leading sources of overconsumed dietary components were identified using the National Health and Nutrition Examination Survey 2015-2018 dietary data. These foods were reformulated to reduce overconsumed dietary components and herbs/spices were used to preserve acceptability. The influence of consumer adoption of the reformulated foods on intake of overconsumed dietary components was modeled using National Health and Nutrition Examination Survey data. Consumer acceptability of the reformulated recipes was assessed with blind taste testing. Participants/settingDietary data from adults aged 19 years and older (n = 9,812) included in the National Health and Nutrition Examination Survey 2015-2018 were used to identify foods for reformulation and model the potential influence of reformulation. The blind taste testing included 85 to 107 consumers per panel. Main outcome measuresEstimated daily change in total intake of saturated fat, sodium, added sugars, and energy with intake of the reformulated foods instead of the original foods. Consumer ratings of overall liking of the reformulated recipes vs the original recipes were assessed using standard 9-point hedonic scales. Statistical analyses performedDescriptive statistics with use of survey procedures were used to model the influence of reformulated food adoption. Mixed effect models were used for analysis of the blind tasting data. ResultsWith intake of the reformulated foods, instead of the original versions, by 25% to 100% of current consumers, estimates suggest lowering of saturated fat (25% consumer adoption to 100% consumer adoption –2.9% to –11.4%, respectively), sodium (–3.2 to –11.5%, respectively), and added sugars (–0.5 to –2.7%, respectively) intake. The overall liking ratings for seven of the 10 reformulated foods were superior or at parity with the original foods. ConclusionsThis proof-of-concept research suggests that using herbs/spices to create flavor-enhanced recipes lower in overconsumed dietary components has the potential to reduce intake and is acceptable to consumers.

Olfactory Cues of Restaurant Wait Staff Modulate Patrons' Dining Experiences and Behavior.

Ambient scents at retail stores have been found to modulate customer perceptions and attitudes toward retail products and stores. Although ambient scent effects have also been observed in restaurant settings, little is known about the scent-related influences of restaurant wait staff on patron perception and behavior. This study aimed to determine whether olfactory cues from restaurant wait staff can affect patrons’ dining experiences and interpersonal behavior with respect to menu choice, flavor perception, overall liking of meal items, meal satisfaction, consumption amount, and tip amount for wait staff. A total of 213 adults with no olfactory impairments were asked to select and consume one of four chicken meat menu items: baked, broiled, fried, and smoked chicken, in a mock restaurant setting, under one of the three most likely scents of wait staff: congruent (smoky barbecue scent), fragrance (perfume scent), and no scent (control) applied to fabric aprons of wait staff. The results showed that menu choice and flavor perception of chicken meat items did not differ in the presence of the three scent conditions. The effects of wait staff scents on overall liking of chicken meat items, meal satisfaction, and tip amount for wait staff were found to differ as a function of patron gender. Female patrons gave higher ratings of overall liking and meal satisfaction under the fragrance scent condition than under the no scent condition, while male patrons showed no effect with respect to overall liking and an opposite result in the meal satisfaction. Female patrons gave larger tips to wait staff under the congruent scent condition than under the no scent condition, while male patrons exhibited no effect. Patrons also were found to consume chicken meat items the least under the congruent scent condition. In conclusion, this study provides new empirical evidence that wait staff scents at restaurants can affect patrons’ dining experiences and interpersonal behavior and that the effects of such scents vary as a function of patron gender.

The effects of 'activating' almonds on consumer acceptance and gastrointestinal tolerance.

Recommendations to soak nuts prior to consumption to reduce phytate concentrations and improve gastrointestinal tolerance have received much attention in the popular press. This is despite no supporting scientific evidence for the practice. There is also a lack of information about how soaking nuts might affect consumer acceptability. This study primarily assessed the effects of soaking almonds on consumer acceptance and secondly assessed effects on gastrointestinal tolerance. In this 8-week randomised crossover trial, 76 participants were allocated in balanced order to receive 30g/day of four different preparations of almonds for 12days: whole unsoaked, whole soaked, sliced unsoaked, and sliced soaked. Ratings of overall liking, desire to consume, and likelihood of future consumption, and severity of gastrointestinal symptoms were measured daily on visual analogue scales. The phytate concentrations were measured in all four nut types using high-performance liquid chromatography. Mean acceptance ratings of all nut types were above the neutral point indicating they were acceptable. However, sliced soaked almonds were rated significantly lower overall for all three acceptance scales compared to the other treatments (all P≤0.003). The sliced unsoaked almonds were rated lower than both whole nut treatments (all P≤0.006), while there were no significant differences between the two whole nut treatments (all P≥0.511). Gastrointestinal symptoms were minimal, but flatulence was rated significantly higher for all time points combined for soaked whole nuts compared to unsoaked whole nuts (P=0.005). Compared to the whole unsoaked nuts (mean [SD]531[9]mg/100g), phytate concentration was higher for the whole soaked almonds (563[38]mg/100g, P=0.016), with no evidence of a difference for the sliced soaked almonds (548[27]mg/100g, P=0.197) and no difference between the soaked forms (P=0.262). This research supports previous results suggesting nuts, including different forms, are an acceptable food. They are also well tolerated gastrointestinally, but soaking does not improve gastrointestinal tolerance or acceptance as claimed in the lay literature.

Ripening and sensory analysis of Guatemalan-West Indian hybrid avocado following ethylene pretreatment and/or exposure to gaseous or aqueous 1-methylcyclopropene

Previous reports showed that both gaseous and aqueous 1-methylcyclopropene (1-MCP) delay ripening of avocado (Persea americana Mill.), but there are no reports of the influence of 1-MCP on its sensory attributes. The objective of this study was to evaluate the effects of ethylene pretreatment and/or exposure to gaseous or aqueous 1-MCP on fruit ripening and sensory attributes of ‘Booth 7’ avocado, a Guatemalan-West Indian hybrid. Separate experiments were conducted during two seasons (2008 and 2009) with fruit harvested at preclimacteric stage in October (early season) and in November (late season). Fruit from Season 1 were exposed to ethylene (4.07μmolL−1) for 12h at 20°C, and stored for more 12h at 20°C in an ethylene-free (ethylene, <0.1μLL−1) room prior to treatment with either aqueous (1.39 or 2.77μmolL−1 a.i.) or gaseous (3.15 or 6.31nmolL−1 a.i.) 1-MCP. Ripening was monitored and firmness, respiration, ethylene production and weight loss were measured. Texture profile analysis and sensory analysis were performed on ripe fruit only (firmness, 10–15N). Fruit from Season 2 were not exposed to ethylene pretreatment but treated only with aqueous 1-MCP 24h after harvest. Fruit were assessed exclusively for sensory analysis when ripe (firmness, 10–15N). Treatment with either 1-MCP formulation effectively delayed ripening from 4 to 10d for early-season fruit, and from 4 to 6d for late-season fruit. Higher concentrations of 1-MCP of either formulation had the greatest effect on selected pulp textural parameters of early-season fruit; the gaseous formulation had greater effect on late-season fruit quality than the aqueous formulation. In general, sensory panelists ratings of overall liking were not affected by 1-MCP treatment. Both aqueous and gaseous 1-MCP formulations delayed ripening of the Guatemalan-West Indian ‘Booth 7’ avocado without significant loss in appearance or in sensory attributes and, therefore, could be considered for use as a postharvest treatment for this hybrid.

Social Self Control, Externalizing Behavior, and Peer Liking Among Children with ADHD-CT: A Mediation Model.

This study investigated the role of externalizing behavior as a mediator of the relation between social self-control and peer liking among children with Attention-Deficit/Hyperactivity Disorder-Combined Type (ADHD-CT). A model was proposed whereby externalizing behavior would fully statistically account for the direct relation of social self-control to peer liking. One hundred seventy two children ages 7.0-9.9 years with ADHD-CT were rated by their teachers regarding their social self-control and by their parents and teachers regarding their rates of externalizing behavior. Same-sex classmates provided ratings of overall liking. Structural Equation Modeling (SEM) was used to assess the proposed model. Results supported the proposed model of externalizing behavior as fully statistically accounting for the relation of social self-control to peer liking. This study demonstrated the crucial role that externalizing behaviors play in the social impairment commonly seen among children with ADHD-CT.

Analytic approaches to evaluation modify hedonic responses

Recent research on using tastes to condition hedonic responses in odours has shown that analytical approaches to the odour/taste elements during conditioning inhibit the development of changes in odour liking. Since analytical ratings are frequently made by consumers in conjunction with ratings of overall liking of products, we examined whether the effect of analytical approaches was also evident in sensory evaluations. A comparison was made between overall liking ratings of a tea drink, made with (analytical) or without (synthetic) the anticipation of subsequent attribute ratings. Compared to two analytical groups, the synthetic group gave significantly higher liking ratings. These data are interpreted in the light of recent findings that analytical approaches inhibit the utilization of hedonic information.

Liking of Ground Beef Patties is Not Affected by Irradiation

ABSTRACT: Our objectives were to determine the acceptability of irradiated fresh ground beef and to determine whether the acceptability was affected by information about benefits or by identifying the samples. The 218 subjects were separated into 4 groups comprising a 2 × 2 design of benefits and information. All subjects tasted 4 patties: 2 irradiated and 2 control. Ratings of overall liking, toughness, and flavor and texture liking were equal for both. Subjects rated the irradiated beef patties juicier than the nonirradiated. Benefit information and sample identification increased the liking ratings of the patties‐because the group with no benefit information and no sample identification generally rated all samples lower.

Mapping consumer perceptions of creaminess and liking for liquid dairy products

Consumer ratings of overall liking and creaminess were compared using internal preference mapping for a range of liquid dairy products. Two dimensions were found to explain ratings of overall liking. The first dimension was related to dairy flavour notes and the texture attributes of mouthcoating, oily/greasy, slipperiness and viscosity and the second dimension was related to the sweet and sour taste of the products plus a number of off-flavours. The same two dimensions were found for creaminess ratings although dimension two had far less significance. A wide variation in consumer liking was found and four segments were identified through cluster analysis. In contrast, there was a consensus in consumer ratings of creaminess, which was related to the fat content of the products tested.

Effects of naltrexone pretreatment on the subjective and performance effects of ethanol in social drinkers

Clinical trials suggest that opioid antagonists may be effective in the treatment of alcoholism. For example, two recent clinical trials reported that alcoholics treated with the opioid antagonist naltrexone exhibited higher abstinence rates, decreased craving and a decrease in the amount of alcohol consumed if drinking occurred. The present study examined the hypothesis that naltrexone pretreatment would attenuate the behavioral responses to an acute dose of ethanol in normal, healthy social drinkers. Thirteen healthy male and female social drinkers participated in a six-session, double-blind, placebo-controlled, crossover design study. On each session, subjects ingested a capsule containing naltrexone (25 or 50mg) or placebo and one hour later consumed a beverage containing ethanol (0.5g/kg) or placebo. For three hours after the beverage was consumed, breath alcohol levels were measured and subjects completed standardized subjective effects questionnaires and performance tasks at regular intervals. Ethanol alone produced its prototypic effects, including positive subjective responses such as euphoria and increased ratings of overall liking, as well as increased ratings of confusion. Ethanol also impaired performance on a verbal recall task. Naltrexone alone produced few subjective effects and did not impair psychomotor or verbal recall performance. Contrary to our hypothesis, pretreatment with naltrexone did not alter the positive subjective effects, or any other effects, of ethanol. Further research is needed to determine the influence of factors such as baseline level of ethanol consumption or duration of naltrexone treatment on the interaction between ethanol and the endogenous opioid system.

THE RELATIONSHIP BETWEEN CONSUMER PREFERENCES AND TRAINED PANEL RESPONSES

ABSTRACT.Eight samples of dried tomato soups were profiled by a trained panel, who also provided ratings of overall liking and liking for particular attributes on relative‐to‐ideal rating scales. A consumer panel tested a subset of four of the soups in home trials, assessing them for overall liking and for particular attributes on either hedonic or relative‐to‐ideal rating scales.The pattern of overall preferences differed between the trained and untrained panelists, demonstrating the inappropriateness of using trained panelists to provide measures of preference or acceptance. The conclusions regarding consumer preferences would differ depending on which rating scale was used; these differences disappeared when the relative‐to‐ideal ratings were converted into values of the same form as the hedonic ratings. The overall liking was best predicted by flavor rather than color or thickness.A principal components analysis (PCA) of the profile data compared well with a plot based on the trained panel preference data using MDPREF. The preference data were also fitted to the PCA dimensions using the PREMAP vector model, which gave a good fit for only six of the 15 trained panelists; the PREMAP ideal point model failed to show a better fit. In order to test these models adequately more than eight samples would need to be tested.

Selection of milks with varying fat contents and related overall liking, attitudes, norms and intentions

A total of 236 subjects who used non-fat (0%), low-fat (1.9%) or regular-fat (3.9%) milk as their principal milk source participated in a hedonic test and in a survey in which overall liking, attitudes, norms and buying intentions of the three milk types as well as aspects of their consumption and shifts among them were studied. The subjects strongly preferred their own milk type in hedonic tests, in survey ratings of liking, and in their beliefs concerning sensory quality, nutritional and health value and suitability for various purposes. All the user groups indicated a reluctance to shift from the usual milk type but were, however, aware of nutritional recommendations as to which milk type they should use. The Fishbein model of attitudes, norms and behaviour explained 18-47% of the variation in buying intentions or selections of the milk types. The predictive power of the attitudinal component was greater than that of the norm component. Insertion of survey ratings of overall liking into the regression model slightly improved its predictive power (up to 25-48%), but this component was highly correlated with the attitude variable. It is concluded that the use of a certain milk type is highly supported by a consistent belief structure and positive attributions, which defend the established behaviour against any pressure to shift to another type of milk.