Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

Michon, Camille; O’Sullivan, Maurice G.; Sheehan, Elizabeth M.; Delahunty, Conor M.; Kerry, Joseph P.

doi:10.1016/j.foodqual.2010.01.003

Cited by 27 publications

(21 citation statements)

References 41 publications

(51 reference statements)

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“…A study by Michon et al. () using a series of soup samples showed that even though the sensory properties differed from each other, no difference was shown between the consumer liking of the products. The role of smell in the experienced quality may be largely dependent on the food in question (Spence, ).…”

Section: Resultsmentioning

confidence: 96%

Effect of component quality on sensory characteristics of a fish soup

Kumpulainen

Sandell

Hopia

2018

Food Science & Nutrition

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The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceived product quality, and thus potentially decrease customer satisfaction. The effects of the component quality on a single dish were tested by serving fish soup in a consumer study (n = 205), and by serving the dish to an in‐house panel (n = 17) using a modified check‐all‐that‐apply method. The variable used for the quality of the fish and vegetable components was a previously unprocessed/fresh component being compared to a processed. This study showed that in a modular dish, each component had an effect on the perceived quality of the dish. When replacing a preprocessed component with a fresh one, the perceived pleasantness increased to a higher level. The fish as the main dish component had the largest effect on the quality. Fresh fish has the ability to enhance the taste of soup, even with frozen vegetables. The results from this study indicate that the effect of freshness can also be perceived in the cooked product.

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Section: Resultsmentioning

confidence: 96%

Effect of component quality on sensory characteristics of a fish soup

Kumpulainen

Sandell

Hopia

2018

Food Science & Nutrition

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“…In contrast to the positive reaction to pennyroyal mint EO in tomato juice, incorporation of this EO into vegetable soup led to general and uniform decreases in sensory acceptance of this product (Table and Figure B). With regard to the wide acceptance of lemon EO, it could be related to limonene being the major volatile ingredient contributing to the unique flavor of commercial vegetable soups (Mitchell and others ) or to the appreciation of sour, citrus‐like flavor in this food (Michon and others ). In any case, as observed for pennyroyal mint EO in tomato juice, these results suggest the investigation of the antimicrobial outcome of higher concentrations of this or other citrus EOs.…”

Section: Resultsmentioning

confidence: 99%

Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers

Espina

García-Gonzalo

Pagán

2014

Journal of Food Science

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Despite the vast body of available literature on the possibilities of essential oils (EOs) as food preservatives or functional ingredients, the sensory impact of their addition to foods has barely been approached. This work focuses on the hedonic taste acceptance of 3 food products (tomato juice, vegetable soup, and poultry burgers) when they are incorporated with potentially antimicrobial concentrations (20 to 200 μL/L) of 6 selected EOs (lemon, pennyroyal mint, thyme, and rosemary) and individual compounds (carvacrol, p-cymene). Although addition of 20 μL/L of pennyroyal mint or lemon EO did not change the taste acceptance of tomato juice, higher concentrations of these compounds or any concentration of the other 4 compounds did. In vegetable soup, the tolerance limit for rosemary EO, thyme EO, carvacrol, or p-cymene was 20 μL/L, while the addition of 200 μL/L of lemon EO was accepted. Tolerance limits in poultry burgers were established in 20 μL/L for carvacrol and thyme EOs, 100 μL/L for pennyroyal mint EO and p-cymene, and 200 μL/L for lemon and rosemary EOs. Moreover, incorporation of pennyroyal mint EO to tomato juice or poultry burgers, and enrichment of vegetable soup with lemon EO, could contribute to the development of food products with an improved sensory appeal.

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“…In this context, innovation is a technological and social change [34]. In order to innovate it is necessary to have a broad knowledge of the needs of consumers and from this perspective, some studies have related the adoption of new products with socioeconomic characteristics [35]. Younger consumers are more innovative than older ones [36][37][38][39]; The greater the socioeconomic status of the consumer, as well as the level of education, the greater the possibility of being more innovative.…”

Section: Domain-specific Innovativenessmentioning

confidence: 99%

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

et al. 2018

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Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market.

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Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

Cited by 27 publications

References 41 publications

Effect of component quality on sensory characteristics of a fish soup

Effect of component quality on sensory characteristics of a fish soup

Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

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