Electronic nose in edible insects area

Adámek, Milan; Adámková, Anna; Borkovcová, Marie; Mlček, Jiří­; Bednářová, Martina; Kouřimská, Lenka; Skacel, Josef; Reznicek, Michal

doi:10.5219/785

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…Cultured meat grown from bovine skeletal muscle stem cells using tissue-engineering techniques has also been developed as an effective, sustainable, potential meat source (Arshad et al, 2017;Post, 2014). The main factors affecting the adoption or rejection of this novel product appear to be related to contextual factors, such as media coverage (Goodwin & Shoulders, 2013), trust in science, policy and society, public involvement and comparative price and sensory expectations (Adámek, Mlček, Borkovcová & Bednářová, 2018;.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

Luciano¹,

Aguiar

Vriesekoop

et al. 2019

Food Quality and Preference

203

143

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One of the current trends in dietary preferences involves the transition to a low-or reduced-meat diet, which is often desirable for health and environmental reasons. This change in dietary preferences requires an in-depth insight into consumers´ preferences towards a variety of alternative/non-meat proteins. This study aimed to investigate the consumers' preferences and willingness to purchase three alternative dietary protein sources, namely plant-, cultured meat-and insect-based proteins in four countries with dissimilar economic development status (the United Kingdom, Spain, Brazil and the Dominican Republic). It also aimed to determine which factors would most influence the willingness to purchase. From a total sample of 729 valid respondents, psychographic variables were analysed. The alternative protein deemed the respondents' most preferred willing to purchase was the plant-based type since that option tended to be more widely available in the market. Among the analysed economic groups, the countries classified in the higher economic groups tended to show more readiness to replace traditional meats for the three alternatives. Models suggest that the respondents regarded the alternative characteristics and/or the attributes compared to meat as being the most important factors that influence their willingness to purchase rather than environmental, convenience or healthy buying decisions, or a low level of neophobia. If the perception of healthiness, safety and nutritiousness increases one-unit for the cultured meat in Brazil, the probability of willingness to purchase would increase 86.82%. One-unit stronger belief in Spanish that plant-based are healthy, safe and nutritious higher the probability of willingness to purchase 68.74%. One-unit higher perceive the characteristics of healthiness, safety and nutritional content of the insectsbased products would increase 68% the probability of willingness to purchase in the United Kingdom, 72% in Brazil and 58% in the Dominican Republic.

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Section: Introductionmentioning

confidence: 99%

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

Luciano¹,

Aguiar

Vriesekoop

et al. 2019

Food Quality and Preference

203

143

View full text Add to dashboard Cite

show abstract

“…Sensory properties are a particularly important criterion for eating edible insect (Borkovcová et al, 2009;Adámek et al, 2017). Food intake and rejection are the result of the involvement of sensory-affective functions that relate to sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect

Adámek

Adámková

Mlček

et al. 2018

Potr. S. J. F. Sci.

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For consumers, one of the basic criteria of choosing a foodstuff, apart from nutritional values, is their taste and smell. In edible insect as a novel food, these criteria are not quite decisive. The main criterion in the Western countries is the acceptability of the food. This work deals with sensory evaluation of protein and energy bars, enriched with cricket flour from American and Czech producers, and their acceptability for consumers from the Czech Republic. The sensory evaluation was done using the questionnaire survey and a simple electronic nose. The survey has shown that edible insect bars are acceptable as a new type of food for consumers in the Czech Republic. Best rated by consumers were orange and pineapple flavour bars from the Czech manufacturer. Statistically significant difference was not detected between evaluation of the bars from the American and Czech manufacturers. Also, the difference between the bars of different flavours from the Czech producer was evaluated using a simple machinea portable electronic nose. There was not a statistically significant difference between bars of different flavours from the American manufacturer. The positive contribution of the survey is that more than 80% of consumers are willing to consume food enriched with edible insect. This fact shows a change in public attitude to these foods.

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“…Sensory properties comprise an important criterion for edible insect consumption (Borkovcová et al, 2009;Adámek et al, 2017). In western countries, entomophagy is often associated with dirt and poverty, thus being considered unacceptable (Looy, Dunkel and Wood, 2014).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation and acceptance of food made of edible insects

Adámek

Adámková

Kouřimská

et al. 2020

Potr. S. J. F. Sci.

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This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food – house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two different compositions with the addition of cricket flour and puff pastry bars sprinkled with the whole roasted mealworm larvae were evaluated by consumer tests performed via a questionnaire survey. Respondents represented both men and women in equal numbers and included consumers with the experience of the sensory analysis and edible insects to ensure accurate results. Sensory analyses revealed that respondents associated their tastes with already known flavors (salty, sweet, bitter, fish, French fries, chicken, and mushrooms). The most common answer from respondents was a salty taste, followed by a sweet taste. There were also unusual comparisons such as pine seeds. Consumers’ positive attitude to these energy bars has been registered which shows that the Czech consumer accepts edible insects in a suitable form as a novel food and possible part of the food basket.

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Electronic nose in edible insects area

Cited by 3 publications

References 14 publications

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect

Sensory evaluation and acceptance of food made of edible insects

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