Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jungmin Oh, JeongAe Heo, Seyeong Park, Manyoel Lim, Han Sub Kwak
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引用次数: 0

Abstract

The increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home-use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant differences were observed in acceptance ratings between CLT and HUT (p < .05). Texture liking was the only significantly different attribute between cooking methods (p < .05). Sensory profiling indicated highly similar characteristics across test conditions and cooking methods. Emotional responses varied depending on the test conditions and cooking methods. In the HUT, positive emotions such as ‘active,’ ‘enthusiastic,’ and ‘happy’ were stronger than those in the CLT (p < .05). Active and positive attitudes such as ‘adventurous,’ ‘aggressive,’ ‘enthusiastic,’ ‘interested,’ and ‘wild’ were stronger in microwave cooking than in pan cooking (p < .05). The results showed that the ‘IKEA effect’ exists in the self-cooking process, leading to higher liking scores and positive emotions in the HUT compared to the CLT, while intrinsic sensory qualities of the samples were unaffected by external factors, test conditions, and cooking methods.

Practical applications

Our research findings provide practical cooking guidelines for food developers who aim to enhance consumers' acceptance and evoke positive emotions during HMR food cooking. In addition, it was shown how the cooking process affects the evaluation of the products in liking, sensory profiling, and emotional responses by comparing CLT and HUT conditions.

Abstract Image

感官测试条件和烹饪方法对消费者对家庭代餐食品的接受程度、感官特征和情绪反应的影响
由于人口结构的变化,人们对家庭代餐(HMR)食品的需求不断增加,这就需要开展以感官评估为重点的研究。本研究根据测试条件(中心位置测试;CLT 或家庭使用测试;HUT)和烹饪方法(微波或平底锅烹饪)比较了消费者对家庭代餐食品的接受程度、感官特征和情绪反应。感官评估涉及 204 个面板,在中心位置测试和家庭使用测试之间观察到了显著的接受度差异(p <.05)。质地喜好是不同烹饪方法之间唯一存在显著差异的属性(p <.05)。感官分析表明,不同的测试条件和烹饪方法具有高度相似的特征。情绪反应因测试条件和烹饪方法而异。在 HUT 中,"积极"、"热情 "和 "快乐 "等积极情绪比在 CLT 中更为强烈(p < .05)。在微波烹饪中,"冒险"、"积极"、"热情"、"感兴趣 "和 "狂野 "等积极主动的态度比平底锅烹饪更强烈(p < .05)。结果表明,自我烹饪过程中存在 "宜家效应",与 CLT 相比,在 HUT 中会产生更高的喜好得分和积极情绪,而样品的内在感官品质则不受外部因素、测试条件和烹饪方法的影响。 实际应用 我们的研究结果为食品开发商提供了实用的烹饪指南,他们可以在烹饪 HMR 食品时提高消费者的接受度并唤起他们的积极情绪。此外,通过比较CLT和HUT条件,还显示了烹饪过程如何影响产品在喜好、感官特征和情绪反应方面的评价。
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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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