Sensory Assessment of Appearance—Methodology

Hutchings, J. B.

doi:10.1007/978-1-4615-2123-5_5

Cited by 14 publications

(15 citation statements)

References 55 publications

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“…Human color memory is relatively poor (Hutchings, ), so the creation of a reference tool for direct color matching was a main focus of the development sessions. The first iteration (Figure ) had hue rated in the yellow‐red spectrum with ordered colored cubes displayed on a computer monitor.…”

Section: Methodsmentioning

confidence: 99%

“…Human perception of color can be described by three main dimensions: hue, brightness (lightness), and colorfulness (saturation or chroma) (“CIE Termlist,” ), concepts described in the early 20th century by artist A.H. Munsell (Cochrane, ). Color perception is also influenced by secondary aspects, like color uniformity or turbidity (Hutchings, ). As in other sensory analyses, strict controls and protocols are needed to collect robust data.…”

Section: Introductionmentioning

confidence: 99%

“…As in other sensory analyses, strict controls and protocols are needed to collect robust data. Foundational guidelines for the visual assessment of color falls into several categories: controlled conditions (i.e., background color of testing booth, light source), screening and training of panelists, and the creation of reference standards (Hunt & Pointer, ; Hutchings, ; Hutchings, ; Kilcast, ). Lawless and Heymann note that for sensory color evaluation, it is even more critical than usual to standardize factors that can affect perception (Lawless & Heymann, ).…”

Section: Introductionmentioning

confidence: 99%

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Development and validation of a color evaluation process for sweet potato preference characterization

Bowen

Blake

Tureček

2019

Journal of Sensory Studies

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This study reports on the development of a process to objectively evaluate color using descriptive analysis. Panelists established a color lexicon (hue, lightness, evenness) and a two-dimensional reference tool. The lexicon was applied to 23 baked sweet potato cultivars, along with a flavor lexicon. Color attributes all differentiated the products; most of the variation was due to color evenness. A consumer acceptance test (n = 204) was conducted on a subset of the products and showed a strong bias for specific color attributes. Consumers liked even, light-orange hue; however, small changes in color dimensions impacted visual appeal. Overall characterization of products is described by a three-factor principal component analysis solution. F1 (44% variance) correlated to moist texture and a redder-orange hue and inversely correlated to stickiness. F2 (30% variance) correlated with high evenness and inverse correlation with acidic, bitter taste, and earthy aroma. F3 (15% variance) correlated to high sweet taste and caramel aroma. Practical applicationsFor consumers, food color is an indicator of key aspects of quality such as freshness, nutritional value, and sensory properties, and thus it is critically important for consumer liking. After creation and validation of a process for the evaluation of perceived color using a trained descriptive panel, an external preference map, which included the aspects of color, was able to identify three consumer segments with a complex preference pattern. This approach could be applied to more fully characterize other horticultural or food products where color is critical to the consumer sensory experience.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development and validation of a color evaluation process for sweet potato preference characterization

Bowen

Blake

Tureček

2019

Journal of Sensory Studies

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“…2,3 This is caused by the fact that the appearance of a product can have a subsequent influence on flavour perception and food acceptability. 4,5 Various studies have shown that packaging has an enormous influence on consumer perceptions, purchase decisions and food acceptance. [6][7][8] Nowadays, food packaging is more than a protective cover that facilitates the storage and transportation of products.…”

Section: Introductionmentioning

confidence: 99%

“…Nonsensory factors such as packaging and labelling also play an important role in affecting consumers' purchase decisions . This is caused by the fact that the appearance of a product can have a subsequent influence on flavour perception and food acceptability . Various studies have shown that packaging has an enormous influence on consumer perceptions, purchase decisions and food acceptance …”

Section: Introductionmentioning

confidence: 99%

Studying the Influence of Packaging Design on Consumer Perceptions (of Dairy Products) Using Categorizing and Perceptual Mapping

et al. 2012

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Food packaging plays an important role in attracting consumers' attention and generating expectations in the consumer that in turn affect their product perception and buying behaviour. In the present study, ‘categorizing’ and ‘perceptual mapping’—diametrically opposed methods (predefined criteria vs consumer criteria)—were used to study the influence of packaging design on consumer perceptions of dairy products. Eighty‐nine images of milk, yoghurt and yoghurt drink with different graphical designs, sizes, shapes and materials were presented to the participants. The participants were randomly divided in two groups, each of which evaluated the samples using one method: categorizing or perceptual mapping. Both categorizing and perceptual mapping have been demonstrated to be useful, simple and user‐friendly methods to determine the packaging design cues that influence the perception of dairy products. However, perceptual mapping provided more subconscious perceptions than the categorizing task. The results of perceptual mapping are objective and provide representative information. Furthermore, it fosters better understanding of the potential for product packaging to be misinterpreted and supports packaging designers in developing packages that better align with consumer perception. Copyright © 2012 John Wiley & Sons, Ltd.

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Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing

Chen

Jiao

Zhou

et al. 2022

Food Science & Nutrition

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The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB‐N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB‐N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage.

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Sensory Assessment of Appearance—Methodology

Cited by 14 publications

References 55 publications

Development and validation of a color evaluation process for sweet potato preference characterization

Development and validation of a color evaluation process for sweet potato preference characterization

Studying the Influence of Packaging Design on Consumer Perceptions (of Dairy Products) Using Categorizing and Perceptual Mapping

Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing

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