Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.
The objective of this study was to analyze the impact of factors that influence consumer satisfaction (CSAT) and how emotions and sensory attributes are related to the consumer's preference for Habanero pepper. In Phase 1: A total of 202 Habanero pepper consumers responded to a structured survey to determine the influence of factors on satisfaction using the Partial Least Squares (PLS)-Path modeling technique.In Phase 2: A total of 498 pepper consumers evaluated images of immature, intermediate-ripened, and ripened Habanero peppers assigning emotions, sensory attributes, and liking level for each chili image. Results showed that the relationship between intrinsic, extrinsic quality, and consumer safety influenced CSAT. Immature and ripened chili peppers were most preferred. Immature chilies elicited calm, bored, tame, and mild emotions that were related to attributes green vegetable, fresh leaf, and crunchiness. Ripened Habanero peppers elicited emotions such as loving, pleasant, active, worried, satisfied, happy, guilty, wild, aggressive, and joyful that were related to attributes mouth heat, mouth hardness, mouth numbness, and pungency. Satisfaction of Habanero pepper consumers is influenced by safety, extrinsic and intrinsic quality which includes emotions and sensory aspects such as color and texture. Practical ApplicationsThe use of online questionnaires is an effective tool to collect data for the explanation of the relationships between intrinsic and extrinsic factors from the consumer's point of view and for the evaluation of sensory attributes and emotions evoked
Background: External preference mapping is a powerful tool to explain consumer preference or rejection. Combining the technique for order of preference by similarity to ideal solution (TOPSIS) multicriteria analysis with rapid descriptive techniques can improve preference map (PREFMAP) results. This study was conducted to compare the PREFMAPs generated with rapid descriptive flash profile (FP), check-all-that-apply (CATA), and Napping® versus PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS.Results: Only 38.46%, 63.66%, and 42% of sensory attributes initially generated by FP, CATA, and Napping techniques respectively were considered for the determination of their weight W and allocation as positive or negative in the TOPSIS technique. The PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS presented a better explanation of the preference and rejection than the PREFMAPs directly generated with rapid sensory techniques. The results of the multiple factor analysis and coefficient Rv indicated similarities in the sensory vocabularies used after the TOPSIS technique. Conclusion:The combination of the TOPSIS technique with rapid sensory techniques is a reliable alternative for the construction of PREFMAPs in order to identify the sensory attributes responsible for preference and rejection of food products.
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