Location and Scale Influence on Sensory Acceptability Measurements Among Low‐income Consumers

Sosa, Miriam; Martínez, Carolina; Márquez, Fernando José; Hough, Guillermo

doi:10.1111/j.1745-459x.2008.00181.x

Cited by 25 publications

(38 citation statements)

References 14 publications

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“…This indicated that the CLT setting has a higher discriminating power as previously observed by Boutrolle et al. (2005) and Sosa et al. (2008).…”

Section: Resultssupporting

confidence: 69%

“…Boutrolle et al. (2005) and Sosa et al. (2008) showed that consumers in a CLT discriminated somewhat more between products than in a HUT situation.…”

Section: Resultsmentioning

confidence: 97%

“…Testing food products appears most of the time to result in higher acceptability in more natural circumstances such as HUT compared with more standard controlled environment test as CLT or laboratory test (Hersleth et al 2003;Boutrolle et al 2005Boutrolle et al , 2007de Graaf et al 2005;King et al 2007;Sosa et al 2008). Meiselman et al (2000) observed that overall acceptance of identical foods was higher when served in restaurants compared with cafeteria, and suggest the consumers rated their expectations in addition to actual properties.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of Farmed Cod Products by a Trained Sensory Panel and Consumers in Different Test Settings

Sveinsdóttir

Martinsdóttir

Þórsdóttir

et al. 2010

Journal of Sensory Studies

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Sensory characteristics of farmed cod exposed to low or conventional stress levels prior to slaughter were evaluated by a trained sensory panel. Consumers in two different settings, central location test (CLT) and home‐use test (HUT), also tasted the products and rated them according to overall liking on a 9‐point hedonic scale and sensory attributes on a 9‐point intensity scale. Differences were observed in texture attributes of the two cod groups by the trained sensory panel. Consumers in the CLT distinguished between the two cod groups whereas consumers in the HUT setting did not. Consumers in the CLT scored the products lower with regard to liking, and evaluated sensory attributes differently from consumers in the HUT setting. The results indicated that the cooking method chosen by consumers in the HUT setting influenced the consumer evaluation of cod. Similar cooking methods used in CLT and HUT produced similar results of liking. PRACTICAL APPLICATIONS This paper presents a comparison of sensory evaluation carried out by a trained sensory panel and consumer evaluation of farmed fish. Cod produced with conventional and reduced stress prior to slaughter differed in texture attributes according to sensory evaluation. Information about consumer liking of the end‐product when changing production systems of farmed fish is very important. The sensory evaluation by a trained panel provides good product knowledge, but to be able to estimate the actual consumer liking of the fish products, consumer studies are needed. The results indicated that a central location test (CLT) could be used to predict consumer acceptance in a real‐life setting, given that similar cooking methods are used in both settings. Fish is a very perishable product, and its sensory quality depends very much on factors such as storage time and preparation. Therefore, CLT may be well suited for consumer testing of fish products.

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“…This indicated that the CLT setting has a higher discriminating power as previously observed by Boutrolle et al. (2005) and Sosa et al. (2008).…”

Section: Resultssupporting

confidence: 69%

“…Boutrolle et al. (2005) and Sosa et al. (2008) showed that consumers in a CLT discriminated somewhat more between products than in a HUT situation.…”

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Farmed Cod Products by a Trained Sensory Panel and Consumers in Different Test Settings

Sveinsdóttir

Martinsdóttir

Þórsdóttir

et al. 2010

Journal of Sensory Studies

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show abstract

“…Sealed cans sat in simmering water for 45 min, heating the soup to 71C. Barylko‐Pikielna and Kostyra (2007) and Sosa et al. (2008) heated soup samples to 70C in a study to understand the sensory interaction of umami substances in model food systems.…”

Section: Methodsmentioning

confidence: 99%

A COMPARISON OF BASIC TASTE MODALITIES, USING A DESCRIPTIVE ANALYSIS TECHNIQUE, FOR VARYING LEVELS OF SODIUM AND KCl IN TWO MODEL SOUP SYSTEMS

Hooge

Chambers

2010

Journal of Sensory Studies

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This study examined the basic taste intensities in samples with varying levels of sodium and potassium chloride (KCl) in model soup systems in order to understand the impact of sodium reduction and KCl addition. Understanding the impact of different sodium and KCl levels may give insight into the potential interaction of KCl on the perceived saltiness of NaCl and a better understanding of the degree to which KCl can be used in reducing sodium without adversely affecting the basic taste sensory properties. These results suggest that a 48% sodium reduction is possible in chicken broth and tomato soup with the addition of 0.6 or 0.75% KCl and 0, 0.45, 0.6, or 0.75% KCl, respectively, without significant impact to basic taste sensory perceptions. PRACTICAL APPLICATIONS KCl in literature is described as bitter or metallic, and these attributes are considered limiting to KCl's potential as a sodium chloride replacement. This research shows that there is potential to reduce sodium by close to 50% with KCl without significantly impacting the saltiness or bitterness intensity in tomato soup or chicken broth. Higher sodium reductions with KCl additions may be possible in other food systems, resulting in acceptable flavor with a healthier nutrition profile.

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“…Home usage tests (HUT) and central location tests (CLT) have been compared in measuring the acceptability of food products (Boutrolle and others 2007; Sosa and others 2007) yet there are no published results comparing optimum concentration levels of food ingredients obtained in HUT and CLT.…”

Section: Introductionmentioning

confidence: 99%

Optimum Level of Salt in French‐Type Bread. Influence of Income Status, Salt Level in Daily Bread Consumption, and Test Location

Sosa

Flores²,

Hough³

et al. 2008

Journal of Food Science

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The objectives of the present study were to measure the ideal salt concentration in French-type bread among Argentine consumers in a home-usage-test (HUT) considering income status and salt content of daily bread consumption as covariables, and to compare the ideal salt concentrations measured in a HUT and a central-location test (CLT). For the HUT, 420 consumers each received a sample of bread with a single salt concentration, and for the CLT, 100 consumers each received 7 samples with different salt concentrations. For each sample, consumers responded if they found the bread "not-salty-enough,""okay," or "too-salty." Neither income level nor salt content of daily bread influenced probability of rejection. The optimum sodium concentrations (milligrams per 100 g of bread dry basis) +/- 95% confidence limits for the HUT and CLT were 980 +/- 74 and 1157 +/- 87, respectively. These values are substantially higher than 628, the mean sodium content of the bread sampled from the bakery shops where consumers bought their daily bread.

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Location and Scale Influence on Sensory Acceptability Measurements Among Low‐income Consumers

Cited by 25 publications

References 14 publications

Evaluation of Farmed Cod Products by a Trained Sensory Panel and Consumers in Different Test Settings

Evaluation of Farmed Cod Products by a Trained Sensory Panel and Consumers in Different Test Settings

A COMPARISON OF BASIC TASTE MODALITIES, USING A DESCRIPTIVE ANALYSIS TECHNIQUE, FOR VARYING LEVELS OF SODIUM AND KCl IN TWO MODEL SOUP SYSTEMS

Optimum Level of Salt in French‐Type Bread. Influence of Income Status, Salt Level in Daily Bread Consumption, and Test Location

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