Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste-to-value-addedSCOBY (symbiotic culture of bacteria and yeast) ice cream

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Annu Mehta, Luca Serventi, Lokesh Kumar, Damir D. Torrico
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Abstract

This study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated-exposure effect). Participants initially conducted blind evaluations of all samples, followed by an informed tasting. The blind tasting sessions evoked high arousal emotions for the SCOBY ice cream and positive emotions for the control and guar gum samples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture (5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7) and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (odds ratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affected purchase intention. The findings of this study provide valuable insights into participants' liking and emotional responses during repeated exposures to stimuli.

Practical Applications

The study's findings show that repeated exposure to novel products enhances consumer acceptance and emotional responses, challenging the current formats of traditional sensory studies. This implies that the introduction of novel products can be successful with repeated tasting exposure strategies. The focus on improving familiarity with sensory attributes, especially flavor and texture, can positively impact purchase intention. This insight can guide product positioning, marketing campaigns, and flavor development efforts, encouraging the successful integration of innovative products into the market.

Abstract Image

重复品尝对变废为宝 SCOBY(细菌和酵母的共生培养)冰淇淋的可接受性、情感反应和购买行为的影响
本研究调查了重复接触对新型细菌和酵母共生培养物(SCOBY)冰淇淋的可接受性、情感反应和购买意向的影响,并与对照组(无额外添加剂)和瓜尔胶冰淇淋样品进行了比较,共分为三个环节:一次调查(SCOBY 信息)和两次品尝(重复接触效应)。参与者首先对所有样品进行盲评,然后进行知情品尝。在盲品环节中,人们对斯科比冰淇淋产生了高唤醒情绪,而对对照组和瓜尔胶样品则产生了积极情绪。第二个环节显示,对 SCOBY 样品的甜味(5.6-6.5)和口感(5.6-6.7)的好感度上升。味道(几率比=1.7)和质地(几率比=1.7)等感官属性以及 "快乐"(几率比=3.8)、"愉快"(几率比=0.4)和 "感兴趣"(几率比=3.8)等积极情绪影响了购买意向。本研究的结果为了解参与者在重复接触刺激物时的喜好和情绪反应提供了宝贵的见解。 实际应用 研究结果表明,重复接触新奇产品会增强消费者的接受度和情感反应,这对传统感官研究的现有模式提出了挑战。这意味着,采用重复品尝的策略可以成功地引入新产品。注重提高消费者对感官属性,尤其是风味和质地的熟悉程度,会对购买意向产生积极影响。这种洞察力可以指导产品定位、营销活动和风味开发工作,鼓励创新产品成功融入市场。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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