Consumer perception and emotional responses to plant-based cheeses

Falkeisen, Anika; Gorman, Mary; Knowles, Sophie; Barker, Sophie; Moss, Rachael; McSweeney, Matthew B.

doi:10.1016/j.foodres.2022.111513

Cited by 30 publications

(25 citation statements)

References 87 publications

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“…This age group associated the authenticity of cheese with its nutritional properties in the “health” category ( p < 0.05). Authors such as Maitiniyazi and Canavari (2021) and Falkeisen et al . (2022) observed a relationship between marital status and the perception of cheese health by this age group.…”

Section: Resultsmentioning

confidence: 99%

The perceived authenticity in food among sociological generations: the case of cheeses in Mexico

Fernández-Sánchez,

Espinoza-Ortega,

Sánchez-Vega

et al. 2023

BFJ

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PurposeThe study aims to identify the perceived authenticity of cheeses by consumers of different sociological generations in Mexico.Design/methodology/approachAn online questionnaire was applied to 1,204 consumers. A Free Word Association (FWA) tool was used to determine the perceived authenticity of cheeses creating categories and dimensions. The sample was segmented into sociological generations. A chi-square test and a correspondence analysis were used to identify differences in the perception between generations. The information was complemented with word clouds of the cheeses mentioned and consumer testimonials about cheese consumption.FindingsA total of 29 categories and ten dimensions revealed consumers' perception of cheese authenticity, most important of which were hedonic, rurality and new consumption. Authenticity is a mix of the pleasure of consuming the product, the link to rural life and new consumer values. Perceived authenticity is different in each sociological generation according to the dimensions of raw material, identity, market, new consumption and distrust, since it is related to the experiences of each generation. The results made it possible to contextualise another vision of the reality of the cheeses in the search for a quality seal.Practical implicationsThe information contributes to the typification and promotion of cheeses in the process of patrimonialisation, by creating differentiated marketing tools that allow their valorisation.Originality/valueThis work contributes to the knowledge of the perceived authenticity of cheeses in the sociological generations, due to their differentiation by age, sociocultural, ethical, political and consumer aspects. It enables the knowledge of the consumer's perspective on these products.

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Section: Resultsmentioning

confidence: 99%

The perceived authenticity in food among sociological generations: the case of cheeses in Mexico

Fernández-Sánchez,

Espinoza-Ortega,

Sánchez-Vega

et al. 2023

BFJ

View full text Add to dashboard Cite

show abstract

“…Emotional responses have been found to be able to differentiate products beyond hedonic measurements [ 130 ]. A study investigating PBCs asked consumers to evaluate both their emotional responses and the products’ sensory properties [ 95 ], and found that positive emotions were associated with liking. However, the study did not include extrinsic cues.…”

Section: Review Of Sensory Evaluation Methods Used and Future Conside...mentioning

confidence: 99%

“…A key property of cheese is its melting behavior. A study investigated the consumer acceptability of five commercially available PBCs in both raw and melted forms [ 95 ]. The PBCs were evaluated using hedonic scales and CATA.…”

Section: Textural Properties Of Plant-based Alternativesmentioning

confidence: 99%

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Moss

LeBlanc

Gorman

et al. 2023

Foods

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Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products’ textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.

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“…The results of the hedonic scales and general labeled magnitude scale were compared using a paired t ‐test. The results of the CATA question were analyzed as outlined in Falkeisen et al (2022). Frequencies of selection of each attribute were determined by counting the number of participants that used the attribute to describe each sample.…”

Section: Methodsmentioning

confidence: 99%

Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception

Moss,

LeBlanc,

Ritchie

et al. 2023

Journal of Sensory Studies

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Chemical irritants, like piperine in pepper, have been identified to have cross‐modal interactions, including increasing the perception of saltiness. Processed foods have used cross‐modal interactions (e.g., odor and taste) to improve acceptability of salt‐reduced foods. Cross‐modal interactions between piperine and taste could be applied to increase consumer perception of saltiness in low‐sodium food products. As such the objective of this study was to determine how the addition of white pepper to low‐sodium soup affects its' sensory perception. First, the aroma detection threshold (n = 60) of white pepper was determined. Then white pepper (at detection threshold) was added to a low‐sodium soup and evaluated using hedonic scales, general labeled magnitude scale for saltiness, check‐all‐that‐apply (CATA), and temporal check‐all‐that‐apply (TCATA; n = 76). The results indicated that the saltiness intensity increased with the addition of white pepper based on the results of the general labeled magnitude scale; however, this result was not confirmed using CATA or TCATA. Rather peppery, bitterness, sourness, and strong aftertaste attributes dominated the participants' perception of the soup. The addition of white pepper also decreased the participants' overall liking of the soup as well as their liking of the flavor and texture. Future research should continue to investigate the cross‐modal interactions of white pepper.Practical ApplicationThe food industry is acting in response to consumer concerns by reducing the salt content in their foods. Despite being a positive initiative for human health, a reduction in the salt content of foods can yield a reduction in sensory appeal and flavor intensity. This study investigated the use of white pepper to increase the saltiness perception of low‐sodium soup. The results indicated that white pepper added bitterness and strong aftertaste to the soup while simultaneously suppressing other flavors. This study also found that white pepper decreased the acceptability of the soup and indicated that white pepper may not be an ingredient that can mitigate the reduction in salt in food products.

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Consumer perception and emotional responses to plant-based cheeses

Cited by 30 publications

References 87 publications

The perceived authenticity in food among sociological generations: the case of cheeses in Mexico

The perceived authenticity in food among sociological generations: the case of cheeses in Mexico

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception

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