Consistency of liking and appropriateness ratings and their relation to consumption in a product test of ice cream

Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding

Measures of product performance that effectively predict food and beverage choices are highly sought after. A simple method to add value to hedonic data is that of item-by-use (IBU) appropriateness, where consumers are presented with a list of possible consumption situations and asked to indicate how well a product fits them. A persistent misconception surrounding this approach is that it is relevant for discriminating between different products, but not between variants within the same product category, which is often the focus of sensory and consumer studies. To provide a deeper understanding of the sensory underpinnings of appropriateness, the present work presents experimental evidence from six consumer studies (116-210 consumers per study) employing unbranded product variants from the same category. Products were successfully discriminated based on IBU appropriateness in all studies, even when sensory variation was unidimensional and controlled (such as a basic lemonade recipe varying in sugar content). While product differentiation based on the sensory profiles was greater than differentiation based on appropriateness, the results clearly show that sensory variation, in and of itself, is sufficient to elicit differences in perceived appropriateness. As expected, the degree of inter-product differences in appropriateness was approximately linearly related to the degree of differences in sensory profiles. Finally, while some sensory properties independently affected perceived appropriateness, the magnitude (and in some cases the direction) of the effects often depended on the level of product liking.

Global Profile: Going beyond liking to better understand product experience

Over the last few years, interest in collecting an increasing variety of information in order to acquire a deeper and more comprehensive understanding of the consumer experience with products has steadily grown. The present study was designed to develop a methodological approach to explore the Global Profile of products within a category. A product-specific questionnaire was developed using one-on-one online interviews conducted with a modified version of the Repertory Grid Method (RGM) combined with semiotic analysis, EmoSemio, extended to cover all the main dimensions of product experience of the category of processed tomato. A 96 item questionnaire - including liking, sensory properties, emotions, emotional and functional conceptualisations and contextual appropriateness measures - was developed and employed in a home use test with 196 consumers who evaluated 9 products (one per day). All the statements were found to discriminate between products with the exception of one. A Multiple Factor Analysis showed that emotions were highly correlated with functional/emotional conceptualisations, while sensory properties were mainly related to emotional conceptualisations (memories) and uses in the recipes. The information provided by the simultaneous collection of these different dimensions allows to go beyond liking and may be used in product development and innovation in order to better understand the consumer experience of a product.

Perceived impact of smaller compared with larger-sized bottles of sugar-sweetened beverages on consumption: A qualitative analysis

Sugar-sweetened beverage (SSB) consumption increases obesity risk and is linked to adverse health consequences. Large packages increase food consumption, but most evidence comes from studies comparing larger with standard packages, resulting in uncertainty regarding the impact of smaller packages. There is also little research on beverages. This qualitative study explores the experiences of consuming cola from smaller compared with larger bottles, to inform intervention strategies.

Sixteen households in Cambridge, England, participating in a feasibility study assessing the impact of bottle size on in-home SSB consumption, received a set amount of cola each week for four weeks in one of four bottle sizes: 1500 ml, 1000 ml, 500 ml, or 250 ml, in random order. At the study end, household representatives were interviewed about their experiences of using each bottle, including perceptions of i) consumption level; ii) consumption-related behaviours; and iii) factors affecting consumption. Interviews were semi-structured and data analysed using the Framework approach. The present analysis focuses specifically on experiences relating to use of the smaller bottles.

The smallest bottles were described as increasing drinking occasion frequency and encouraging consumption of numerous bottles in succession. Factors described as facilitating their consumption were: i) convenience and portability; ii) greater numbers of bottles available, which hindered consumption monitoring and control; iii) perceived insufficient quantity per bottle; and iv) positive attitudes. In a minority of cases the smallest bottles were perceived to have reduced consumption, but this was related to practical issues with the bottles that resulted in dislike.

The perception of greater consumption and qualitative reports of drinking habits associated with the smallest bottles raise the possibility that the ‘portion size effect’ has a lower threshold, beyond which smaller portions and packages may increase consumption. This reinforces the need for empirical evidence to assess the in-home impact of smaller bottles on SSB consumption.

Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness

BACKGROUND

Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation.

RESULTS

Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness.

CONCLUSION

This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption.

Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.)

BACKGROUND

The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation.

RESULTS

Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber.

CONCLUSION

A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable.

Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties

BACKGROUND

Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references.

RESULTS

The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes.

CONCLUSION

This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes.

Hedonic responses as predictors of food choice: Flexibility and self-prediction

The association between liking and choices of six cheeses was examined. Particular attention was in hedonic flexibility, i.e. the range of liking ratings, within an individual, leading to a choice. Second, the ability of respondents to predict their future liking and choices was studied. Respondents (62 females, 20-64 years) initially tasted and rated the cheeses blind and then chose three cheeses, 150 g piece of each, for home-use during the following week. They also predicted how their ratings of liking and choices would be next time, after a week. They returned to the laboratory to repeat the tasks twice, with one-week intervals, thus a total of nine choices were made. Expectedly, the association between initial liking and frequencies of choice was strong (aggregate level correlation 0.70). Self-prediction of liking was less successful initially (r=0.56) than in the second session (r=0.68). In the first session, three choices were made within 1.3 points (mean) at the upper end of a 7-point scale, while nine choices were made within 2.7 points of initial ratings. Thus, the choices extended towards the initially less-liked cheeses in the second and third session. Although poor at precise prediction of their choices, the respondents fairly accurately knew which cheeses they would not choose. Hence, an important strategy in food choice may be to screen out unacceptable options and then alternate among the acceptable ones.

A twin study of the effects of energy density and palatability on energy intake of individual foods

The relative effects of energy density and palatability on energy intake, and whether there are familial influences on these effects, are not known. We investigated this issue in 7 pairs of healthy, male monozygotic twins (mean+/-SD age 26.3+/-8.6 years, BMI 23.7+/-3.2 kg/m(2)) in a clinical study involving covert ad libitum feeding of high-fat (HF, approximately 40%) and low-fat (LF, approximately 20%) diets in two 9-day phases. Diets were matched for average energy density, protein, fiber, and initial reported taste pleasantness, but these factors varied among the individual foods. Relationships between energy density, palatability, and energy intake were explored using regression and path analyses. Food energy density was positively associated with average taste pleasantness (r=0.46, P=0.03) independent of fat content, while energy intake from individual foods was positively associated with both energy density (r=0.56, P=0.007) and taste pleasantness (r=0.73, P<0.0001). In path analysis, both energy density and taste pleasantness directly influenced energy intake, and energy density also indirectly influenced energy intake by influencing taste pleasantness. In addition, there were significant within-twin pair similarities for the energy density-taste pleasantness and energy density-energy intake relationships (P<0.03) with the result that some twin pairs but not others identified foods high in energy density as more pleasant tasting and consumed relatively more energy from them compared to foods low in energy density. These results suggest that there are familial influences on the extent to which high energy density foods are preferred and contribute to total energy intake.

Dietary energy density and weight regulation

Dietary energy density (ED) has been suggested as an important determinant of energy intake and, therefore, energy regulation. This review summarizes published studies on the effects of dietary ED on hunger, satiety, energy intake, and body weight in healthy individuals, and compares the relative effects of ED manipulated by dietary fat only, fat and fiber, water, and type of sweetener. In short-term studies, consumption of low-ED foods promotes satiety, reduces hunger, and decreases energy intake with no marked differences between different dietary manipulations used to change ED. In addition, low-ED diets promote moderate weight loss in long-term studies. In studies lasting longer than 6 months, weight loss was more than three times as great in individuals consuming diets both low in fat and high in fiber compared with diets only low in fat (-3.4 kg versus -1.0 kg). Combined, these studies suggest that diets low in fat and high in fiber may be the most effective low-ED diets for promoting weight loss. Further research is needed on the effects of dietary ED by changing water or sweetener content.

Meal palatability, substrate oxidation and blood glucose in young and older men

We investigated the effects of food palatability on the thermic effect of feeding (TEF), substrate oxidation and circulating glucose and insulin. Healthy young men (23.4+/-1.0, SD, years, n=10) and older men (69.4+/-1.3, years, n=9) were resident in a metabolic unit for two 2-day study periods. On the second day of each period, they consumed in random order either a palatable test meal containing 2.93 MJ or a nonpalatable control meal containing the same foods in identical amounts but blended and freeze-dried into biscuit form. TEF and respiratory quotient (RQ) were measured over 6 h and blood samples were taken for measurement of glucose and insulin. Age group had no effect on TEF, RQ or circulating glucose other than to delay the time of peak TEF (P<0.002 for both meals). There was no significant effect of meal type on TEF, but RQ and circulating glucose were higher following consumption of the palatable meal (P<0.001 for both parameters). These results suggest that over 6 h postprandial, consumption of palatable foods does not increase TEF, but is instead associated with increased glycemic response and increased carbohydrate oxidation. These changes, combined with previous work on the glycemic index, predict an accelerated return of hunger and increased energy intake at subsequent meals following consumption of palatable vs. control foods. Further studies are needed to examine the possible mechanism for this previously suggested "second meal" effect of diet palatability on energy intake.