Segmenting consumers based on sensory acceptance tests in sensory labs, immersive environments, and natural consumption settings

Lichters, Marcel; Möslein, Robert; Sarstedt, Marko; Scharf, Andreas

doi:10.1016/j.foodqual.2020.104138

Cited by 24 publications

(5 citation statements)

References 66 publications

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“…In contrast, the participants in the HUT group evaluated the samples in a much more natural setting, namely, at home (Boutrolle et al ., 2007). The overall liking ratings and consumer segmentation are heavily dependent on the testing environment (Lichters et al ., 2021). Therefore, different overall liking scores for the samples could be due to the surrounding environment of the participants, be it an isolated setting (CLT and DTT) or a natural one (HUT).…”

Section: Discussionmentioning

confidence: 99%

Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test

Kim

Heo

Kwak

2023

Int J of Food Sci Tech

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SummarySensory scientists have experienced difficulties in recruiting large samples of consumers to evaluate food products in controlled spaces at central testing sites during the coronavirus pandemic. Therefore, this study investigated the consumer acceptance and sensory profiling of five types of plant‐based jerky samples at three different testing locations: a drive‐thru test (DTT, n = 119); a home‐use test (HUT, n = 126); and a conventional central location test (CLT, n = 118). The findings revealed that the CLT and DTT groups showed a similar pattern in terms of acceptance for samples compared to the HUT group. After analysing differences in sensory profiling across locations, the number of discriminating sample terms was found to be higher in both the CLT and DTT groups when compared to the HUT group. The regression vector coefficient values of the DTT and HUT compared to the CLT were 0.99 and 0.97, respectively, indicating close similarity in sensory profiling results. These findings suggest that the DTT is a valid alternative to the CLT when conducting analytical sensory testing.

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Section: Discussionmentioning

confidence: 99%

Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test

Kim

Heo

Kwak

2023

Int J of Food Sci Tech

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“…This analysis was performed with the same brand of strawberry drinkable yogurt for the four ballots, with the participation of 600 regular consumers (54% male, 46% female, aged 18 to 69 years) divided into four groups of 150 for each ballot model. The groups performed the delayed analysis in environments adapted for sensory evaluation (Lichters et al 2021). Prior to the analysis, they were instructed to mark with a check or blades all the characteristics perceived in the sample (25 ml), which were served monadically at 7 -10°C in 3 oz plastic cups without coding.…”

Section: Cata Evaluationmentioning

confidence: 99%

The effect of ballot design for strawberry yogurt analysis using CATA (check-all-that-apply)

Jordán-Suárez,

Ramos-Ramírez,

Minaya-Agüero

et al. 2024

Rev. U.D.C.A Act. & Div. Cient.

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La evaluación sensorial de alimentos se encuentra en constante evolución, donde los métodos de análisis recientemente desarrollados buscan consolidarse. Check-All-That-Apply (CATA) es un método rápido empleado para describir características sensoriales de un producto mediante una selección personalizada de términos. Sin embargo, el formato en que éstos se presentan no está estandarizado. Este estudio evaluó el efecto del diseño de cuatro fichas CATA para el análisis de yogurt bebible de fresa. Se generaron 15 descriptores con la participación de 97 consumidores; de estos descriptores 6 se relacionaron con la textura, 5 con el sabor y 2 tanto con apariencia como con el olor. Se diseñaron 4 modelos de fichas: a) columnas, b) lista vertical, c) distribución radial y d) distribución aleatoria, que fueron aplicados para caracterizar una misma marca de yogurt comercial, empleando 150 consumidores por cada modelo. La prueba Q de Cochran evidenció diferencias significativas para el color rosado, ácido/agrio, olor a fresa, cremoso, viscoso, olor a leche, y sabor artificial. De las cuatro fichas propuestas, el modelo C mostró menor variabilidad en la selección de términos. Asimismo, los lotes de yogurt presentaron propiedades fisicoquímicas heterogéneas (p-valor<0.05) en relación con el color instrumental, pH, acidez titulable y sólidos solubles con excepción del índice de consistencia. Finalmente, estos hallazgos evidencian que el diseño de la ficha ejerce un efecto significativo en la respuesta de los consumidores asociado al proceso de percepción visual originado por el diseño, así como a características fisicoquímicas inherentes al producto como consecuencia del procesamiento tecnológico y comercialización.

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“…In such cases, VR and iVR stands as an effective tool by providing real‐life experience (Hartmann & Siegrist, 2019). This also reduces the cost of testing under field conditions and improves product development cycles according to the needs of consumers (Lichters et al., 2021). Apart from being a research tool in sensory analysis, immersive technologies are user friendly and can be easily installed on mobile phones.…”

Section: Advantages Of Immersive Technologiesmentioning

confidence: 99%

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

Bhavadharini,

Monica,

Anbarasan

et al. 2023

Comp Rev Food Sci Food Safe

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The perceptual behavior of consumers on a product displayed in the market has a vital role in analyzing the importance given to that product. Therefore, various strategies have been developed to understand this consumer behavior in the selection of products. Immersive technologies like virtual, augmented, and mixed reality are among them. With the foremost feature of immersion in the virtual world and interaction of users with virtual objects, virtual reality, and augmented reality have unlocked their potential in research and a user‐friendly tool for analyzing consumer behavior. In addition to these technologies, mixed reality also has a significant role in investigating consumer behavior. Studies on immersive technologies in food applications are vast, hence this review focuses on the applications of virtual, augmented, and mixed reality in the food selection behavior of consumers. The behavioral studies are elicited to develop new products based on consumer needs, to understand the shopping behavior in supermarkets for real‐time usage, and to know the influence of emotions in a selection of products. The findings suggest that virtual, augmented, and mixed reality induce immersion of the users in food selection behavioral studies. Information on the technological advancements in the tools used for bringing immersion and interaction are discussed for its futuristic applications in food. Though immersive technology gives users a realistic virtual environment experience, its application in food systems is in the budding stage. More research on human response studies would contribute to its innovative and inevitable application in the future.

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Segmenting consumers based on sensory acceptance tests in sensory labs, immersive environments, and natural consumption settings

Cited by 24 publications

References 66 publications

Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test

Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test

The effect of ballot design for strawberry yogurt analysis using CATA (check-all-that-apply)

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

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