Understanding consumers attitude towards insects as food: Influence of insect species on liking, emotions, sensory perception and food pairing

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

“…The consumer test comprised a liking test, three check-all-that-apply (CATA) tests, and a final questionnaire on socio-demographic information [ 21 ].…”

“…During the second CATA test, the participants were asked to select all food pairings considered suitable for each sample of jellyfish, choosing among 21 items (bakery products, cheese, cooked vegetables, cream, dessert, eggs, fish, fruit, honey/jam, meat, pasta, potatoes, pulses, raw vegetables, rice/risotto, salty snacks, sauces/condiments, spices/aromatic herbs, yogurt, none, I would not eat it, and none, I would eat it alone) previously used [ 21 ].…”

“…During the first CATA test, the participants were asked to select all sensory attributes perceived for each sample from a list of 40 terms (Table 2) determined during a previous focus group (amber, bitter, cartilaginous, compact/dense, crunchy, dry, elastic, fibrous, fish, fresh/cool, gelatinous, grainy, green vegetables, hard, iron, marine/brackish, mineral, opaque/haze, pet food, porous, salty, seaweed, shellfish, slimy, small dots, smooth, soft, sour, stagnant water, sulphur, sweet, toasted, transparent, umami, uniform colour, vinegar, viscous, watery, white, and wrinkled/rough). During the second CATA test, the participants were asked to select all food pairings considered suitable for each sample of jellyfish, choosing among 21 items (bakery products, cheese, cooked vegetables, cream, dessert, eggs, fish, fruit, honey/jam, meat, pasta, potatoes, pulses, raw vegetables, rice/risotto, salty snacks, sauces/condiments, spices/aromatic herbs, yogurt, none, I would not eat it, and none, I would eat it alone) previously used [21].…”