Sensory Analysis and Consumer Preference: Best Practices

Drake, M.A.; Watson, M E; Liu, Y

doi:10.1146/annurev-food-060721-023619

Cited by 15 publications

(4 citation statements)

References 128 publications

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“…Sensory evaluation can broadly be classified into two basic categories: objective sensory tests, which center on humans as detection instruments using trained panelists, and affective sensory tests, which focus on hedonic responses of consumers (Drake et al, 2023). Originating in the late 20th century, sensory descriptive analysis (DA) explores both qualitative and quantitative dimensions of human perception (Valentin et al, 2012).…”

Section: Sensory Methods Applied In the Studiesmentioning

confidence: 99%

Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Putri,

De Steur,

Juvinal

et al. 2024

Journal of Food Science

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Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control.

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Section: Sensory Methods Applied In the Studiesmentioning

confidence: 99%

Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Putri,

De Steur,

Juvinal

et al. 2024

Journal of Food Science

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“…A group of 20 expert evaluators employed a 9-point hedonic scale, ranging from 1 (strong dislike) to 9 (strong liking), to perform sensory analysis on the cascara kombucha preparations [ 22 ]. The samples evaluated included cascara kombucha fermented for 7, 14, and 21 days, with three independent batches per time point.…”

Section: Methodsmentioning

confidence: 99%

Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production

Le,

Phan Van,

Phan

et al. 2023

J. Microbiol. Biotechnol.

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Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial health effects. Various substrates such as herbs, fruits, flowers, and vegetables, have been used for kombucha fermentation in order to enhance the flavor, aroma, and nutritional composition. This study aims to investigate the potential suitability of cascara as a novel ingredient for kombucha production. Our findings suggested that cascara is a suitable substrate for kombucha production. Fermentation elevated the total phenolic and flavonoid content in cascara, which enhanced the antioxidant, antibacterial, and prebiotic characteristics of the product. Furthermore, the accumulation of acetic acid-induced the pH lowering reached 2.7 after 14 days of fermentation, which achieved the microbiological safety of the product. Moreover, 14 days of fermentation resulted in a balanced amalgamation of acidity, sweetness, and fragrance according to sensory evaluation. Our findings not only highlight the potential of cascara kombucha as a novel substrate for kombucha production but also contribute to repurposing coffee by-products, promoting environmentally friendly and sustainable agricultural development.

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“…Not much later appeared the marketing of branded food products and competition to attract consumers together with the first scientific protocols to describe "food flavor" based on food tasting and introduction of the basic tastes. Over the next decades sensory science evolved to a bridge between food manufacturers and consumers, but also as a tool for food product developers (Drake et al, 2023). More recently, the biochemical basis of sensation, the conversion to neuronal signals, and the role of the human brain in processing sensory information occupies our interest (Hallowell et al, 2016).…”

Section: From Energy and Nutrient Supply To Hedonic Food Selectionmentioning

confidence: 99%

Is food preference innate instinct driven or human's free will?

Shi,

Eidenberger

2024

Journal of Texture Studies

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The question whether food preference decisions are controlled by innate instincts, or a conscious decision‐making process is still open. The answer to this question is important not only for neuroscientists, psychologists, and philosophers but also for food scientists and developers. Looking from different perspectives involved in food preference decisions could not only settle a long ongoing debate but also pave the way to understand why people prefer to eat what they eat.

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Sensory Analysis and Consumer Preference: Best Practices

Cited by 15 publications

References 128 publications

Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production

Is food preference innate instinct driven or human's free will?

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