Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods

Torrico, Damir D.

doi:10.3390/foods10112620

Cited by 6 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Specifically, sensory experience with selecting food usually occurs only after the food has been bought and prepared (Grunert et al, 2004). For example, Torrico (2021) reveals that the evaluation of sensory experience related to food choice plays an important role in generating the hedonic and emotional responses of consumers toward products. Moreover, consumers also seek a food product with new ingredients that relate to the sustainability of food production systems and improved health (Torrico, 2021).…”

Section: Hypothesis Developmentmentioning

confidence: 99%

“…For example, Torrico (2021) reveals that the evaluation of sensory experience related to food choice plays an important role in generating the hedonic and emotional responses of consumers toward products. Moreover, consumers also seek a food product with new ingredients that relate to the sustainability of food production systems and improved health (Torrico, 2021). In other words, the perceived quality of food products, such as tenderness, juiciness, and flavor, may increase the level of positive experience of eating behavior (Miller et al, 1995) and contribute to the behavioral intention of consumers, such as repurchase intention and advocacy behavior.…”

Section: Hypothesis Developmentmentioning

confidence: 99%

See 1 more Smart Citation

Examining the effect of consumer experience on co-creation and loyalty for healthy meat consumption

Meeprom

Jaratmetakul²,

Boonkum³

2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

IntroductionThe eating behavior of consumers throughout the world is changing rapidly due to increasing recognition of healthy food consumption. This study attempted to examine the role of perceived experience consumption responses in the context of healthy food consumption. In archiving the objectives of the study, this research investigates the relationship among the perception of customer sensory experience, customer co-creation, and customer loyalty (e.g., spreading positive word of mouth and recommending the food) of KKU1 premium chicken. This study also examines the moderating role of health consciousness in consumers' decision-making processes.MethodsA purposive sampling survey of 487 customers who had consumed healthy chicken meat products, namely, KKU1 premium chicken in Thailand were collected. Multi-group analyses of the consumption experience (e.g., first-time and repurchase consumers) were examined. A structural equation model (SEM) was used to test the proposed hypotheses.ResultsThe study found that customer co-creation has a significant positive effect on customer loyalty. In addition, the relationship between customer sensory experience and customer co-creation was moderated by health consciousness. This suggests that sensory experiences and health conscious customers are more prone to indulge in co-creation behavior. Moreover, there are different levels of customer co-creation behavior and loyalty among different prior consumption experiences.DiscussionBased on these findings, including the contingency role of health consciousness in consumers' decision-making processes can be more effectiveness. These findings can provide an important reference for the producer of a healthy food-marketing strategy.

show abstract

Section: Hypothesis Developmentmentioning

confidence: 99%

Section: Hypothesis Developmentmentioning

confidence: 99%

Examining the effect of consumer experience on co-creation and loyalty for healthy meat consumption

Meeprom

Jaratmetakul²,

Boonkum³

2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…Indeed, even the most advanced analytical techniques of quantification of physicochemical properties of foods cannot replicate the complexity of the human sensory perception (Forde, 2016). Thus, all sensory evaluation methods rely on subjects’ self‐reported measurements (Torrico, 2021) that are expected to be representative of the sensory properties of products (Lahne, 2018).…”

Section: Introductionmentioning

confidence: 99%

Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

Visalli,

Galmarini

2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.

show abstract

New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation

Torrico

Mehta

Borssato

2023

Current Opinion in Food Science

View full text Add to dashboard Cite

Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods

Abstract: Sensory science is an evolving field that has been incorporating technologies from different disciplines [...]

Cited by 6 publications

References 10 publications

Examining the effect of consumer experience on co-creation and loyalty for healthy meat consumption

Examining the effect of consumer experience on co-creation and loyalty for healthy meat consumption

Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation

Contact Info

Product

Resources

About