SummarySensory scientists have experienced difficulties in recruiting large samples of consumers to evaluate food products in controlled spaces at central testing sites during the coronavirus pandemic. Therefore, this study investigated the consumer acceptance and sensory profiling of five types of plant‐based jerky samples at three different testing locations: a drive‐thru test (DTT, n = 119); a home‐use test (HUT, n = 126); and a conventional central location test (CLT, n = 118). The findings revealed that the CLT and DTT groups showed a similar pattern in terms of acceptance for samples compared to the HUT group. After analysing differences in sensory profiling across locations, the number of discriminating sample terms was found to be higher in both the CLT and DTT groups when compared to the HUT group. The regression vector coefficient values of the DTT and HUT compared to the CLT were 0.99 and 0.97, respectively, indicating close similarity in sensory profiling results. These findings suggest that the DTT is a valid alternative to the CLT when conducting analytical sensory testing.
Duration of attenuation in the region of the first formant (F1 cutback) and relative level of aspiration energy are known to be significant acoustic cues used to distinguish voiced from voiceless English stop consonants in initial position. This experiment was designed to test whether Korean listeners distinguish English stops on the same bases as native English listeners. In an identification task, 72 stimuli from six continua ranging perceptually from /da/ to /ta/ were presented to 12 Korean and 12 English subjects. Stimuli were synthesized using a parallel formant synthesizer and varied in duration of F1 cutback (5–82 ns in 7-ms steps), relative amplitude of prevocalic aspiration energy, and fundamental frequency (100, 125, and 150 Hz) of vocalic energy. Longer F1-cutback durations and greater aspiration intensity both significantly increased the proportion of voiceless /ta/ responses for both Korean and English subjects. Only Korean subjects labeled more stops as voiceless when fundamental frequency was higher. [Work supported by NIDCD grant DC-00719 and NSF grant DBS-9258482.]
SummaryThis study aimed to investigate consumer perceptions and acceptance of wheat beer products. Twelve samples were evaluated using the sorted napping (SN) (n = 44) to classify them based on similarity, and the samples were divided into six groups. Based on the SN results, six representative samples with different attributes were used for further consumer testing. The consumers (n = 102) rated the likings, and the intensities of the attributes were evaluated using rate‐all‐that‐apply (RATA) questions. Although the six samples were classified into different segments by SN, no difference was found in consumer acceptance. For the segmentation of consumer groups by their liking patterns of the samples, the consumers were divided into three clusters. Interestingly, the intensities of most of the RATA terms did not differ by cluster; however, the intensities of very few RATA terms were evaluated differently by cluster. In particular, S6 in Cluster 3, which had the lowest acceptability among the samples, was relatively high in bitterness and alcohol flavour. Characteristics such as bitterness and alcohol flavour, which can be affected by personal traits (e.g. sensitivity to bitterness), were related to the drivers of dislike for wheat beer products.
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