Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions

Andrade, Juliana Cunha de; Nalério, Élen Silveira; Giongo, Citieli; Barcellos, Márcia Dutra de; Ares, Gastón; Deliza, Rosires

doi:10.1016/j.meatsci.2017.11.026

Cited by 28 publications

(19 citation statements)

References 45 publications

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“…Results obtained in other blind/informed tests, which corroborate this hypothesis, are mainly linked to high positive information about the products, such as sugar reduction (Oliveira, Ares, & Deliza, ), protected designation of origin products (Skubic, Erjavec, Ule, & Klopčič, ), organic food (Asioli et al, ), and food processing information, including some benefits for consumers (Deliza et al, ; Lee et al, ). On the other hand, the same scores were observed in blind/informed sensory tests when the received information did not have a strong appeal (e.g., type of meat used to prepare sausage and coppa; De Andrade et al, ; Meier‐Dinkel et al, ).…”

Section: Discussionmentioning

confidence: 62%

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Honorio

Pereira

Lopes

et al. 2019

Journal of Sensory Studies

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This article evaluates the perception of whether orange juice processing is different between lay and nonlay (people who studied or study food science/technology/engineering) consumers. It also assesses how it is influenced by the received information about the products. More than 1,000 lay and 340 nonlay consumers responded to blind and informed online questionnaires about fresh and processed orange juices.The results showed a consensual positive evaluation for fresh juice and negative for powdered drink mix in both questionnaires. Other categories of processed juices were evaluated as a little (concentrated) or very different ("processed," "pasteurized,"and "sterilized") among lay and nonlay consumers in blind questionnaires, where product aversion was more frequent among the lay participants. In contrast, information changed the participants' perception about processed juices (especially "pasteurized" and "sterilized" products), resulting in a more consensual evaluation among lay and nonlay participants. Therefore, access to correct information allows consumers (especially lay ones) to make more conscious choices about their juices. Practical ApplicationsConsumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. The comparison of the perception of lay and nonlay consumers about fresh and processed orange juices showed two practical applications: (a) the juice industry needs to improve consumers' access to information about product ingredients and process characteristics, aiming to improve product acceptance and (b) nonlay consumers have different perceptions of processed products than lay ones, therefore data collected from nonlay consumers (common in research carried out at universities) need to be used with caution.

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Section: Discussionmentioning

confidence: 62%

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Honorio

Pereira

Lopes

et al. 2019

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…A similar higher acceptance in informed tests was observed for sugar reduced orange/pomegranate juice (Reis et al, ), protected designation of origin products (Kos Skubic, Erjavec, Ule, & Klopčič, ) and organic food (Asioli et al, ), food processing information including some benefits for consumers (Deliza et al, ; Lee et al, ), which can be considered highly positive information. On the other hand, the same scores were observed in blind/informed sensory tests when the received information did not have a strong appeal (e.g., type of meat used to prepare sausages and coppa [Meier‐Dinkel et al, ; de Andrade, Nalério, Giongo, et al, ]). Therefore, it is possible that the positive impact of the information on the acceptance of juice occurred because the information received improved the consumers' expectations about the product.…”

Section: Resultsmentioning

confidence: 71%

Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check‐all‐that‐apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and shelf‐life), and (c) given the information relative to each type of juice, although the samples tasted were identical and comprised a mix of fresh, sterilized, and powdered drink juices. Results showed that fresh juice was preferred in all tests (even in c, when the same juice mix was served for all samples) and that the acceptance of processed juices (mainly pasteurized, sterilized, and frozen concentrated) was higher in the informed tests. Moreover, the third test (serving the same juice mix) clearly showed how positive–negative information can change the consumer perception about the product. These results highlight the need to improve consumers' access to information about juice processes, helping them to be more aware of processed food products. Practical Application Consumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. Results of this study show that consumers easily recognize and prefer fresh juice and consistently reject processed samples when no information about the products is given. On the other hand, information on processing characteristics, ingredients, durability, and price positively influenced consumer acceptance of processed juices, especially those produced only with oranges (without sugar, water, or additives), regardless of the form of processing. Therefore, the juice industry can use consumer access to information about product characteristics as a marketing strategy.

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“…This affirmation is corroborated by the positive analysis of the following categories: tasty, creamy, innovation, nostalgia and healthy (although cited by only 5 participants). The positive hedonic perception of a product/food is considered a prerequisite for success in the market (Andrade et al, 2018;Mustonen et al, 2007), and the idea of innovation in consumers' minds can be favorable, since there is growing demand for different types of food products than those traditionally available (Fernández-Ruiz et al, 2013). Paradoxically, it is known that memory has a significant effect on the positive perception of foods (Morin-Audebrand et al, 2012), and past experiences (Ajzen, 1991;Verbeke & Vackier, 2005) and familiarity can influence the food buying behavior (Carrillo et al, 2011;Fotopoulos et al, 2009;Steptoe et al, 1995).…”

Section: Word Association and Hedonic Testmentioning

confidence: 99%

Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream

et al. 2020

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Verdolaga contains high concentrations of omega-3, omega-6 and antioxidant compounds (Dliveira et al., 2009). Ot is used in folk medicine for its diuretic, anti-inflammatory and vermifuge effects (Albuquerque et al., 2007; Xiang et al., 2005). As a food, it can be consumed in salads, juices and stir-fries, imparting a mildly acidic flavor (Dliveira et al., 2009). Nasturtium is an ornamental, edible and medicinal plant. On cuisine, the flowers are used to decorate plates, especially salads, and have a spicy flavor (Mlcek & Rop, 2011). For medicinal use, it is considered an important source of carotenoids (Garzón & Wrolstad, 2009), and for having antibacterial, diuretic, expectorant and laxative activities (Mlcek & Rop, 2011). Air yam, as the name suggests, is a bulb that grows above ground. Ot is used in folk medicine to treat cancer and skin infections (Wang et al., 2012). On cuisine, it is used in baked goods and purees, to replace potato flour. Amaranth is a plant with many uses, of all parts. Ot is rich in iron, potassium, calcium, magnesium and vitamins (Jiménez-Aguilar & Grusak, 2017). Ot also has nutraceutical properties for the treatment of infections, hepatic problems, cancer and degenerative diseases (Peter & Gandhi, 2017). Taro is rich in fibers (0.6 to 0.8 g/100 g), proteins (2 to 6 g/100 g), carbohydrates (70-80 g/100 g) and vitamins (Kumar et al., 2017). As an important source of starch, it is employed to make four

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Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions

Cited by 28 publications

References 45 publications

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Influence of information received by the consumer on the sensory perception of processed orange juice

Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream

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