Sensory Drivers Of Liking Research Articles

Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment

This study aims to determine the sensory drivers of liking, perceived naturalness, and healthiness of pizzas in an ecological setting. The approach consisted in evaluating beliefs, perceptions, and liking by consumers of a large range of 16 pizzas representative of the French commercial market and selected on environmental and nutritional criteria. Sixty-four pizza consumers were invited to take 16 different meals in real-setting conditions of consumption at a university restaurant with pizza as the main course. Pizzas were also characterized by a trained sensory panel. This study confirms a positive link between liking and healthiness and naturalness, even though individual differences were evident, with some consumers prioritizing naturalness while others favored healthiness. Frozen pizzas are perceived as highly processed but were well liked when evaluated in the dining condition. Overall, preferences were mainly driven by the presence of multiple pieces of vegetables, sauce, and color. Drivers of dislike were mostly related to texture (stickiness and difficulty to cut). Although preference, naturalness, and healthiness mappings are relatively similar, our models show a discrepancy in the way texture drives preferences and perceived healthiness. This suggests that texture may play a critical role in the trade-offs between liking and healthiness, and that there may be a fine line between what is considered a desirable texture and a healthy texture. Individual regressions provided insights into consumer diversity, while combining sensory profiling with consumer-based methods offered a comprehensive understanding of product perception.

Milking the label: The impact of category labels on consumer liking and category fit of non-dairy milks

The influence of labels on expectation is well documented, but the effect of category labels on consumer perception is not well understood. The fast pace of emerging product categories highlights the importance of ensuring that category labels meet consumer expectations. To examine the impact of category expectations on liking, 384 consumers were assigned one of four conditions where they were told they were drinking either milk (broad condition), plant-based milk (intermediate condition), almond milk (specific condition), or given no information (control group). All groups were given six almond milks and asked to rate their liking on a 9-point hedonic scale. Consumers in the broad, intermediate, and specific conditions were also asked to rate category fit on a 9-point Likert scale. Category label had a significant impact on overall liking, with the specific condition having significantly higher liking than the control, as well as a significantly higher liking than the intermediate and control conditions. External preference mapping showed that the sensory drivers of liking were constant across the four conditions, but the sensory drivers of category fit changed depending on which category condition participants were part of. In the broad condition, sweetness and vanilla flavour contributed to category fit. Creaminess was more important for the intermediate condition, while nutty and roasted flavours determined category fit for the specific condition. Our results suggest that increased specificity in category labels can increase product liking, underscoring the importance of sensory evaluation for understanding the link between category labels and consumer perception.

Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking

The wine sector is working to add value, enhance sustainability and reduce waste, yet often creating new products with unknown consumer acceptance. Verjuice, juice made from discarded unripe thinned grapes, is an example. Whilst verjuice has various culinary uses, its versatility in beverages continues to expand. However, its sensory drivers of liking when consumed as a drink, and their potential impact on its application remain unclear. Chemical drivers of sensory characteristics are also unknown representing a critical knowledge gap needed to guide product innovation. This study aimed to provide new knowledge regarding consumer acceptability of verjuice by identifying its sensory drivers of liking as a beverage, evaluating its potential use in different applications and identifying chemical drivers of its sensory characteristics. New Zealand consumers (n = 93) evaluated 13 verjuice samples from different countries. Furthermore, verjuice familiarity and its influence on emotional response was investigated to determine likely future consumer engagement. Sweetness was the most positive driver of liking in verjuice overall, followed by fruity and floral notes, smoothness, and to a lesser extent citrus flavour. Consumers expressed varied preferences for verjuice’s sensory profile, with fruity, floral, and honey flavours driving beverage application, whilst winey and green apple notes were more associated with culinary scenarios. Some association between chemical parameters and sensory attributes were evident (e.g. sugars were highly associated with perceived sweetness, fruity, and floral attributes; these attributes also shared proximity with 1-hexanol and cyclohexanol). The general idea of verjuice elicited positive valence emotions, but consumers who were ‘not familiar’ felt more curious, and those ‘familiar’ felt happier and more satisfied. Findings highlight the potential to tailor verjuice for specific applications by understanding desired sensory profiles and related chemical parameters. Recognising the interplay between familiarity level and emotional response is crucial for positioning the product in the marketplace and fostering consumer engagement. Marketing initiatives are needed to increase verjuice familiarity and support product innovation, leading to increased product appeal.

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.

Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks.

Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow's milk. This study aimed to identify consumer perceptions and evaluate the sensory attributes of fortified plain and chocolate oat milks. Oat milk consumers (n = 106) evaluated four samples: C (Control), 0Pro (6.25 g/L β-glucan), LPro (6.25 g/L β-glucan and 15.23 g/L oat protein), and HPro (6.25 g/L β-glucan and 30.45 g/L oat protein); and they completed free-word association (FWA), liking ratings, just-about-right (JAR), check-all-that-apply (CATA), and conjoint analysis (CA). Oat milk was associated with sensory descriptors, environmental sustainability, and health benefits. C and 0Pro products were liked significantly more than LPro and HPro. C and 0Pro oat flavors and thicknesses were rated "just about right" by majority of the participants, while LPro and HPro were rated "too much". Positive CATA attributes were "smooth", "fresh", and "oat-like" while negative attributes were "rancid", "sandy", and "grainy". The CA results showed consumer interest in oat milk fortified with oat protein, containing β-glucan at a level recommended for health benefits, and with protein levels higher than cow's milk. Based on the results, β-glucan-fortified oat milk is acceptable while oat protein fortification requires reformulation or substitution with another source.

Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce

Vertical farming (VF) is a novel and high-tech production system for several types of edible plants. Currently, these are primarily salad greens and herbs, but scope exists to expand into a broader range of fruits and vegetables. VF attracts considerable attention because of its potential to contribute to a healthier and more sustainable global food supply. Past consumer research points to dominantly positive VF consumer attitudes. However, knowledge is lacking about VF-grown product expectations and experiences. The present research is situated in this gap and used a comparative research strategy – VF vs organic agriculture. Using online surveys, product knowledge and sensory product expectations were studied among consumers in three European countries. This confirmed past reports of low VF product experience and found sensory product expectations to be less positive than those for organic product variants. Across a range of salad greens, herbs, and fruits, consumers expected reduced flavour intensity and less freshness in VF-grown produce. In two taste tests with commercial samples conducted in Denmark (∼190 consumers), actual product experience was measured. The key finding was disconfirmation of negative sensory expectations. VF-grown produce was not systematically disliked compared with organic counterparts. Moreover, there were no instances of VF-grown produce being disliked by consumers, on average. An analysis of the sensory drivers of liking for salad greens and herbs revealed the importance of variety characteristic flavours. That is, if growing, say, basil, then it is important that the product has an identifiable ‘basil flavour.’ This holds for organic and VF-grown produce alike.

Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche

AbstractProduct sensory description is a fundamental action in sensory science, traditionally achieved through descriptive sensory tests. Rapid methods (Sorting and check all that apply [CATA]) that do not require trained sensory panels have been increasingly implemented to save time and costs. Considering the traditionality of the CATA method, this study is an extension of previous research on sensory drivers of liking of dulce de leche, comprising an investigation of Preference Sorting (PS) versus CATA to compare the results and information obtained from both techniques. PS and CATA tests showed similar results in determining dulce de leche sensory drivers of liking. However, some differences on sensory description were noted. Consumers considered the PS test more difficult than CATA. PS proved to be an alternative in determining the product sensory drivers of liking for a screening of a large number of samples, providing similar results to the traditional test—the CATA test.Practical ApplicationsThe findings of this study show practical utility for consumer‐based methodologies, focusing on sorting tasks and sensory drivers of liking determination, complementing the preference sorting studies in a comparative perspective with a traditional sensory method to understand the technique and its applicability better. In addition, they are useful for Brazilian dulce de leche producers as they enable an understanding of consumer preferences to plan production, marketing, and commercialization strategies.

Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers

Brewer's spent grain (BSG), a by-product of the brewing industry, has great potential as food additive. BSG is particularly rich in protein and fibre content which makes it an ideal nutritional fortifier for biscuits. However, adding BSG to biscuits can lead to changes in sensory perception and consumer acceptance. This study explored the temporal sensory profiles and drivers/inhibitors of liking in BSG-fortified biscuits. Six biscuit formulations were obtained from a design with factors oat flake particle size (three levels: 0.5 mm, small commercial flakes, large commercial flakes) and baking powder (two levels: with, without). Consumers (n = 104) tasted the samples, described their dynamic sensory perception using the Temporal Check-All-That-Apply (TCATA) method, and rated their liking on a 7-point categorical scale. The Clustering around Latent Variables (CLV) approach was used to group consumers into two clusters based on their preferences. The temporal sensory profiles and drivers/inhibitors of liking were investigated within each cluster. Foamy and Easy–to–swallow were sensory drivers of liking for both groups of consumers. However, inhibitors of liking were different in the two clusters: Dense and Hard–to–swallow for one cluster and Chewy, Hard–to–swallow and Hard for the other cluster. These findings give evidence that manipulating oat particle size and presence/absence of baking powder changes BSG-fortified biscuits’ sensory profiles and consumer preferences. A complementary analysis of the area-under-curve of the TCATA data and inspection of individual temporal curves showed the dynamics of perception and showed how oat particle size and presence/absence of baking powder affected consumer perception and acceptance of BSG-fortified biscuits. The methods proposed in this paper can be further applied to understand how enriching products with ingredients that would otherwise go to waste affects acceptance in different consumer segments.

Chocolates enriched with seaweed: Sensory profiling and consumer segmentation

The idea of using macroalgae as a sustainable functional food is not new, however studies in the context of phycogastronomy are scarce. The aim of the current study was to develop three different types of chocolate enriched with marine macroalgae (seaweeds) and, through binary logistic regression models, outline their sensory profile (104–139 volunteers per sample), identify the profile of possible buyers and the sensory drivers of liking. The sensory characterization performed for each sample highlighted several attributes imparted by the added seaweeds, as the salty taste derived from kombu and the astringent stimuli and dehydrated fruits flavour note derived from nori. Moreover, together with the marine/ocean smell and vegetable flavour notes, results show there is a direct link between dried Portuguese sea lettuce and a distinctive green tea/matcha flavour. Significant differences were found among the purchase intent, flavour, and overall liking scores for each sample: milk chocolate with kombu and ruby chocolate with nori achieved a higher degree of acceptability by Portuguese consumers than white chocolate with sea lettuce. Along with the sensory drivers of liking uncovered, the preformed a priori and a posteriori consumer segmentation provided useful information for a better understanding of the associations between sensory perception, hedonic appraisal, chocolate consuming patterns and purchase intent of these innovative products. Results show that some macroalgae have the potential to be used in sweet formulations (chocolate) and this appears to be a good strategy to introduce macroalgae into Portuguese markets.

Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations

Plant-based (PB) yoghurts is a rapidly expanding food category with the potential to reduce many of the negative environmental impacts associated with the farming of dairy cattle and related greenhouse gas emissions. Within the context of growing consumer demand for PB products, this research aimed to identify the main drivers of consumer acceptance of PB yoghurts through data drawn from a consumer study of 113 adult New Zealand participants who tasted a representative range of commercially available vanilla-flavoured PB yoghurts, and provided sample evaluations using a multi-variable measurement approach comprised of liking ratings, emotional responses, sensory characterisations, and holistic / conceptual perceptions. The primary finding of this study was that the overall acceptability of currently available PB yoghurts is low, leading to poor attitudes and low willingness to consume PB yoghurts. The examined products were characterised by the presence of several sensory attributes that negatively impacted consumer liking, either because they were unexpected or because their intensity level was too high. Among the main sensory issues identified were perceived sourness (acidity), lumpy appearance and non-white colour. In contrast, vanilla flavour and a creamy/smooth texture were identified as the main drivers of liking. The multi-response approach used in this study enabled a comprehensive characterisation of the products. One of the key insights gained was that negative emotional activation, caused by the presence of unexpected sensory attributes in the samples, was the main driver of product rejection. This was likely due to the disparity between consumers’ sensory expectations, formed primarily based on their experience with dairy yoghurts, and the actual experience upon tasting the PB yoghurts. Overall, the findings indicate that the sensory properties of currently available PB yoghurts are a significant barrier to their adoption by most consumers and that addressing these sensory deficiencies is essential to achieving mainstream market acceptance of these products.

Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application.

The global plant-based product market is growing rapidly, and plant-based milks show promising potential in the coffee beverage sector. This study aimed to identify sensory drivers of liking of plant-based milk coffees for guiding the development of plant-based products with competitive advantages over dairy milk coffees. Twelve coffee samples were prepared with plant-based (oat, soy, almond, and coconut) and dairy (cow) milk. Quantitative descriptive analysis was used to generate sensory attribute terms for the 12 samples. Check-all-that-apply (CATA) questions were given to consumers to evaluate the sensory profiles and consumer acceptance of the 12 samples. Correspondence analysis and cluster analysis of the CATA results from 80 consumers showed that the oat and soy milk coffee samples were closer to what the consumers perceived as "typical" milk products, while the coconut and almond milk coffee samples were closer to the "flavored" milk products. Partial least squares regression results revealed that the attributes smooth, milky, and thick were important drivers of liking for the milk coffee samples. On the contrary, rancid oil, greasy, astringent, and rice bran were the major sensory attributes lowering the panelists' acceptance of the milk coffee samples. The majority of consumers (53.5%) were "dairy milk lovers," who specifically liked the dairy milk coffee sample and had low acceptance for the plant-based milk coffee samples. There was also a group of consumers (46.2%) classified as "plant-based milk coffee lovers." They enjoyed coffees prepared with a wide range of milks (both dairy and nondairy milks) and represent high-potential consumers for plant-based milk coffee products. PRACTICAL APPLICATION: The positive and negative drivers of liking for plant-based milk coffee samples were identified. A competitive landscape analysis method for assessing the acceptability and sensory attributes of 12 milk coffee samples (11 commercial plant-based milks and 1 dairy milk product) in the current Asian market was established. The sensory terms developed in this study can also be applied to evaluate sensory profiles of other plant-based and dairy milk coffee samples.

Approaching 100 years of sensory and consumer science: Developments and ongoing issues

With input from oral keynote and plenary presentations at the 14th Pangborn Sensory Science Symposium in 2021, a historical timeline and selective summary of sensory and consumer science is presented. The development of the field is traced to the present time across three time periods: Period 1) an early period spanning from the 1940s to the 1970s focused on sensory evaluation; Period 2) the 1980s and 1990s, which saw the further development of sensory science, the growth of a connection with consumer research, and a rapid expansion of the topics that interested the field; and Period 3) from the 2000s onwards, with the emergence of new technologies and the movement beyond a dependence on liking in the study of products. Across periods, 18 topic areas were selected: 1) hedonics and food acceptance, 2) discrimination testing, 3) chemical senses, psychophysics and scaling, 4) descriptive profiling by trained assessors, 5) temporal methods, 6) sensory drivers of liking, 7) rapid methods, 8) contextual factors, 9) health, 10) the young and the elderly, 11) cross-cultural research, 12) psychographics, 13) expectations, 14) extrinsic product factors, 15) emotions, 16) “beyond liking” and sub-conscious measures, 17) wellbeing, and 18) social media and big data. Loosely, the topic areas are presented in “period chronological order” with topics starting earlier in the timeline of Sensory-Consumer Science being presented first. Throughout its existence, the field of Sensory-Consumer Science has been characterized by a combination of more basic academic research and more applied commercial research, with much of the method development pushed by the need to describe, differentiate and develop products, and then to research the effects of those products on consumers. The field has also been characterized by an emphasis on quantitative approaches. The paper concludes with a presentation of several continuing and emerging issues within Sensory-Consumer Science.

Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia

Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of liking for those types of products. Pre-thickened water products (two starch-based and two gum-based) were tested in both nectar and honey thick versions. Based on product availability, one product was neutral water, and the others were water with lemon flavoring added. The sensory characteristics of the products were evaluated with a highly trained descriptive panel, and the viscosity of the products was evaluated with both the Bostwick consistometer and the line spread test. Previously published consumer data was used to determine preference maps with the descriptive data. All lemon-flavored products had similar flavor characteristics, except the Thick & Easy Clear that had a less lemon-related flavor than the others. After excluding the lemon-related flavor characteristics, all pre-thickened products had similar “base flavor” notes, no matter whether the products were starch-based or gum-based. This contrasts with literature, which reports differences in flavor of thickened beverages prepared using thickening agents. The thickness of the products varied between nectar and honey thickness, but also varied among products that were stated to be at the same level of thickness. External preference mapping showed that both lemon-related flavor and a thinner beverage texture are potential drivers of consumers acceptance of the product, which was expected based on other studies. In conclusion, pre-thickened beverages are good alternatives for self-mixed thickening agents but a standard for thickness should be agreed on and used by manufacturers.

Sensory acceptability of new plant protein meat substitutes

Consumers have been encouraged to reduce their consumption of meat for health and environmental reasons. A possible way is to substitute meat with plant protein alternatives; however, consumer acceptance of these products is far from settled, which might be due to taste. Therefore, it is important to identify sensory attributes that should be optimized to improve palatability. This paper is based on two consumer tests. In the first experiment, three recipes, each prepared with two or three different plant protein meat substitutes and with meat, were compared by 91 consumers using a liking scale and Check-All-That-Apply characterizations. An optimized variant of one of the meat substitutes was then produced by adding a flavor. During the second experiment, this new variant was prepared by following a single recipe and was tested by 69 consumers against a meat and two other plant protein meat substitutes from the market. Unlike in the first experiment, the consumers evaluated a full portion of each product during four different meals. They performed multiple-intake Temporal Dominance of Sensations (TDS) measurements, alternating with liking scales. The TDS evaluations also alternated texture measurements and flavor measurements over the intakes. Regarding both experiments, the meat was generally preferred; however, one plant protein meat substitute was truly appreciated, even more than the meat. Acceptance of the plant protein products depended on their composition and on the recipe. Sensory interpretations of these liking differences were proposed, and sensory drivers of liking were highlighted, which could lead to better acceptance of the products.

Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment

Consumers’ hedonic appreciation is important for the commercial success of a product. To formulate appreciated products, sensory and hedonic data of some existing products are often linked to each other. Because existing products represent only a limited sensory space of investigation, asking consumers to characterize their ideal product can provide relevant additional information to understand their preferences. First, the paper investigates whether sensory drivers of liking can be derived from linking Free-Comment (FC) and hedonic data. Second, Ideal-Free-Comment (IFC) is introduced. IFC instructs consumers to describe actual products and then their ideal product thanks to FC. IFC paired with liking scoring was used in a home-use test with 483 consumers each evaluating from 1 to 14 (5.71 on average) cooked hams from a list of 30 hams representative of the French market. Based on a mixed linear model, relevant drivers of liking were identified from FC data. The panel’s average ideal product was consistent with the drivers of liking. Since descriptors with opposite meanings characterized individual ideal products, a consumer segmentation based on their ideal product was performed and resulted in two segments. The two segments’ ideal products mainly differed regarding their flavor. Drivers of liking and the ideal product of the smaller segment (≈ 15% of the consumers) were not well consistent suggesting this was a noise segment. Drivers of liking based on FC data and IFC are complementary tools to understand consumers’ hedonic appreciation without the use of a pre-established list of descriptors.

Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics

AbstractIn this study, 60 Italian preschoolers evaluated individual components of five multicourse sit‐down meals on liking on a five‐point scale by actual tasting in the natural setting of the school canteen. Descriptive Analysis quantified sensory characteristics of these items with a panel of trained assessors to illustrate differences among the dishes. Food neophobia and familiarity with the dishes were measured to test whether these traits significantly influenced liking. The results showed that liking varied (p < .001) across individual dishes. The most liked dishes were all the first course dishes, braised loin with vegetable sauce, raw carrots and all the fruit courses except red orange juice. Least liked dishes were red orange juice, stir‐fried spinaches and raw fennels. Liking scores correlated (p < .001) with children's food neophobia (r = −.38), familiarity (r = .94), sweetness (r = .72), odor (r = .70), and flavor intensity (r = .75). Mother's liking (r = .79;p < .001) was more strongly associated with a child liking than father's liking of the same food (r = .38;p < .001). Therefore, controlling for innate taste responses and favoring aromatic and rich‐tasting dishes may improve liking. Additional interventions may focus on lowering children food neophobia by facilitating the exposure to unfamiliar foods.Practical applicationsFood likes help uncover the basis for food preference especially when hedonic responses are acquired in real life eating contexts. Direct inputs from children are essential to understanding preference formation. Understanding sensory drivers of liking helps plan more palatable dishes for school meals. Knowledge of mechanisms underlying food habits may be helpful to favoring the creation of healthy food practices throughout the population of children.

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling.

Trends in new food products focus on low-carbohydrate ingredients rich in healthy fats, proteins, and micronutrients; thus, avocado has gained worldwide attention. This study aimed to use predictive modeling to identify the potential sensory drivers of liking for avocado pulp by evaluating acceptability scores and sensory descriptive profiles of two commercial and five non-commercial cultivars. Macronutrient composition, instrumental texture, and color were also characterized. Trained panelists performed a descriptive profile of nineteen sensory attributes. Affective data from frequent avocado adult consumers (n = 116) were collected for predictive modeling of an external preference map (R2 = 0.98), which provided insight into sensory descriptors that drove preference for particular avocado pulps. The descriptive map explained 67.6% of the variance in sensory profiles. Most accepted pulps were from Hass and Colin V-33; the latter had sweet and green flavor notes. Descriptive flavor attributes related to liking were global impact, oily, and creamy. Sensory drivers of texture liking included creamy/oily, lipid residue, firmness, and cohesiveness. Instrumental stickiness was disliked and inversely correlated to dry-matter and lipids (r = −0.87 and −0.79, respectively). Color differences (∆Eab*) also contributed to dislike. Sensory-guided selection of avocado fruits and ingredients can develop products with high acceptability in breeding and industrialization strategies.

Industrial applications of selected JFS articles

Industrial applications of selected <i>JFS</i> articles

Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields.

Brewing is the final and key step in the production of the coffee beverage. Extraction related metrics such as the total dissolved solids (TDS), percentage extraction yield (PE) of solutes, and brew temperature (BT) are widely believed to govern the flavor and corresponding consumer acceptance of the resulting brew, as summarized in the industry standard "Coffee Brewing Control Chart." In this study, we investigated how the three factors of TDS, PE, and BT affected consumer acceptance of a medium roast, single-origin coffee and whether consumer preference segmentation would be observed based on these variables. A cohort of 118 mostly college-age, self-reported consumers of black coffee tasted coffees that varied in BT, TDS, and PE. For each coffee, consumers rated overall acceptance on the 9-point hedonic scale; the adequacy of serving temperature, flavor intensity, acidity, and mouthfeel using 5-point just-about-right (JAR) scales; and described the flavor using a check-all-that-apply list of 17 attributes. Cluster analysis revealed two consumer segments whose preferences varied most strongly with TDS. Response surface methodology relating liking to TDS and PE produced dome- and saddle-shaped surfaces for the two segments, respectively. External preference mapping and penalty analysis indicated that overall flavor intensity as well as acidity heavily influenced the preferences of the two clusters. The Coffee Brewing Control Chart's "ideal" coffee should therefore be reconsidered to reflect consumer preference segmentation. PRACTICAL APPLICATION: This research informs the way coffee brewers manipulate brew strength and extraction of drip brew coffee for optimal consumer acceptance; and justifies a reform of the standard "Coffee Brewing Control Chart" in its representation of an "ideal" coffee as we uncovered two consumer preference segments with different positive and negative sensory drivers of liking.

Individual differences underlying food intake and liking in semisolid foods

Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers.