Sensory Drivers Of Liking Research Articles

Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods

The consumer acceptance (n = 100) and the sensory drivers of liking of Minas frescal cheese manufactured with milk subjected to ohmic heating (0, 4, 8, and 12 V/cm−1, CONV, OH4, OH8, and OH12, 72–75 °C/15 s) were investigated. Machine learning techniques (random forest, gradient boosted trees, and extreme learning machine; RF, GBT, and ELM) were used to determine the sensory drivers of liking. No significant differences were observed among the cheeses for most of the sensory attributes, for all treatments, suggesting that ohmic heating may be an adequate technology for Minas Frescal cheese processing with the advantage of improving its overall liking. Machine learning methods presented a good agreement with the experimental data, allowing the identification of the attribute's juiciness, white color, homogenous mass, Minas Frescal cheese flavor as the sensory drivers of liking, while the attribute bitter taste was identified as a driver of disliking. These results should be taken into consideration when adopting emerging technologies, such as ohmic heating for the manufacture of Minas frescal cheese.

Chemical and sensory analysis of commercial Navel oranges in California

Seven lots of commercially available Navel oranges grown in California were evaluated with flavoromic, metabolomic, sensory descriptive analysis, and consumer testing techniques to identify sensory and chemical drivers of liking. Eight identified chemical clusters related to numerous sensory attributes and consumer preferences. Differences in adult and child preferences led to the discovery of six consumer clusters (four adult and two child). Sweetness, overall flavor, sourness, fruity flavor, and juiciness were identified as the main sensory drivers of liking for the consumers. Fructose, glucose, and proline were among the compounds that best explained perceived sweetness while sourness was correlated with citrate and ascorbate. Perceived fruity flavor increased with higher concentrations of ethanol. We conclude that consumers differ in their preferences for Navel oranges and desire fruit that is higher in both sweetness and sourness.

What do we know about the sensory drivers of emotions in foods and beverages?

In the past decade, while interest in emotions has markedly grown, the relationships between sensory properties and emotions, and particularly the role played by product liking/disliking, remain underexplored. In this review we provide a concise summary of recent research on the emotions elicited by unbranded foods and beverages, as well as simpler taste and odour stimuli. Scientific advances and research limitations will be discussed, while taking account of heterogeneity in results due to the different methodologies used in the field and the role of individual differences. Food scientists will benefit from this state-of-affairs review to drive advances in applied research regarding the sensory drivers of emotions, much in the same way past research has contributed to an understanding of the sensory drivers of liking.

Consumer acceptance and sensory drivers of liking for high plant protein snacks.

Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system. Solutions could include developing a food rich in plant protein. However, these new products have an interest only if they are in accordance with expectation and the liking of consumers. In this context, extruded snack balls were developed to explore the sensory drivers of liking and barriers to consumption of formulated products with a high level of plant proteins. Eight different products varying in the type of cereal flour (rice or wheat) and pea flour content (from 60% to 90%) were developed following a factorial design. Eighty omnivore and 72 flexitarian consumers were recruited to evaluate the liking of these products. In addition, their sensory properties were described by a trained panel according to a profile method. The cereal type had globally more influence on liking than the percentage of pea. However, liking was inversely correlated with pea flour content, regardless of the cereal type. The main drivers of liking are texture criteria (in particular crispy and puffy), whereas flavor perception (pea, green) constitutes a barrier to acceptance. Interestingly, very few differences of liking were observed depending on the diet of consumers even though the attitudes of flexitarian'towards such type of products differed from those of omnivores. We identified three clusters of consumers based on their preferences. Pea flavor acceptance or rejection could explain these clusters. Although most consumers rejected pea flavor, approximately 40% of the participants preferred the products with highest pea content. The results of the present study will help provide guidance for innovative plant food design and formulation. © 2019 Society of Chemical Industry.

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference.

Combining extrinsic and intrinsic information in consumer acceptance studies

This paper proposes a methodology for combining extrinsic and intrinsic attributes in consumer testing of food products. The paper attempts to focalize on the main sensory drivers of liking or choice probability and their interaction with additional information, and to investigate effects related to the population as well as how consumers differ in their assessments. Two different data analysis approaches are considered and compared on choice probability data from a consumer study of orange juice. One of the methods is based on mixed model ANOVA of individual differences, the other approach is based on fuzzy clustering related to regression residuals. The main results show that extrinsic consumer attributes are easily and efficiently related to the sensory properties of products, allowing for interactions. The methodology estimates population or segment means and gives an overview of individual differences in choice intent or liking.

Application of sensory evaluation in food research

Application of sensory evaluation in food research