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Wang J, Wang J, Qiao L, Zhang N, Sun B, Li H, Sun J, Chen H. From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry. Food Chem X 2024; 23:101542. [PMID: 38974198 PMCID: PMC11225692 DOI: 10.1016/j.fochx.2024.101542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 06/01/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analysis, safety supervision and inspection of alcoholic beverages. Due to the changing needs of analysis, new and more optimized methods are still emerging. Thereinto, intelligent and biometric technologies with growing attention have also been applied to sensory analysis. This work summarized the sensory analysis methods from three aspects, including traditional artificial sensory analysis, intelligent sensory technology, and innovative technologies. Meanwhile, the application sensory analysis in alcoholic beverages and its industrial production was scientifically emphasized. Moreover, the future tendency of sensory analysis in the alcoholic beverage industry is also highlights.
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Affiliation(s)
- Junyi Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Lina Qiao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Ning Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
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2
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Aung T, Kim BR, Kim MJ. Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:897-906. [PMID: 38487284 PMCID: PMC10933222 DOI: 10.1007/s13197-023-05884-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2023] [Accepted: 10/22/2023] [Indexed: 03/17/2024]
Abstract
Sensometrics assesses sensory perspectives in consumer research using statistics and various methodologies. This study evaluated consumer responses to hot and cold germinated-wheat beverages in check-all-that-apply (CATA) and rate-all-that-apply (RATA) assessments using sensometric statistical approaches, including Cochran's Q test, penalty-lift analysis, and multiple factor analysis. Hot beverages (HB) were prepared by infusion using different amounts of germinated wheat (HB_1: 0.8 g/100 mL, HB_2: 2 g/100 mL, and HB_3: 4 g/100 mL), while cold beverages (CB) were made using cooled boiled germinated wheat with varying concentrations (CB_1: 25 g/L, CB_2: 50 g/L, and CB_3: 75 g/L). Results of the CATA study suggested that consumers preferred HB_1 and CB_1 because they expressed the sensory characteristics associated with liking, including "barley tea flavor", "neat taste", and "nutty taste", while "bitterish taste", "stuffy taste", and "astringent taste" were undesirable attributes. "Browning index", "barley tea odor", and "nutty taste" showed significant differences (p < 0.05) in both favorable and unfavorable rating scores. Overall, CB_1 elicited a clear taste and odor with fewer negative emotions. These findings demonstrate the usefulness of the sensometric approach combined with CATA and RATA analyses to obtain more easily interpretable results on the sensory perception of consumers to new food products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05884-z.
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Affiliation(s)
- Thinzar Aung
- Department of Food and Nutrition, Changwon National University, Changwon, 51140 Korea
| | - Bo Ram Kim
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon, 51140 Korea
| | - Mi Jeong Kim
- Department of Food and Nutrition, Changwon National University, Changwon, 51140 Korea
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon, 51140 Korea
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3
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Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
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Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
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5
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Schouteten JJ, Verwaeren J, Rini L, Almli VL. Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice. Food Res Int 2022; 157:111299. [DOI: 10.1016/j.foodres.2022.111299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/29/2022] [Accepted: 04/22/2022] [Indexed: 11/16/2022]
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6
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The who, what, where, when, why and how of measuring emotional response to food. A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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7
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Sick J, Monteleone E, Dinnella C, Pierguidi L, Spinelli S. Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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9
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Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Hanmontree P, Prinyawiwatkul W, Sae-Eaw A. Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs. Foods 2022; 11:foods11030348. [PMID: 35159499 PMCID: PMC8834291 DOI: 10.3390/foods11030348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/21/2022] [Accepted: 01/22/2022] [Indexed: 02/04/2023] Open
Abstract
The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measuring scales, including a rating scale (5-point intensity; 1 = ‘not at all’, 5 = ‘extremely’), a checklist scale (check-all-that-apply, CATA), and a combination of CATA and rating scales (rate-all-that-apply, RATA; 5-point intensity; 1 = ‘slightly’, 5 = ‘extremely’). The 39 emotional terms of the EsSense Profile® and the 45 wellness terms of the WellSense ProfileTM were translated into Thai, then screened for relevance to herbal drinks. The seven positive emotional terms (active, energetic, good, happy, polite, satisfied, and warm), three negative emotional terms (bored, disgusted, and worried), and five wellness terms (comforted, healthy, invigorated, relaxed, and refreshed) were selected and included in the questionnaire. A central location test was performed to determine the emotion and wellness profiles of five herbal drinks: roselle (Hibiscus sabdariffa) drink, chrysanthemum (Chrysanthemum morifolium Ramat) drink, ginger (Zingiber officinale) drink, Jubliang (a mixture of eight herbs) drink, and Krachai Dam (Kaempferia parviflora) drink. For herbal drinks, measuring emotion and wellness with a questionnaire using full sentences did not show increased benefit over questionnaires using words alone. All three measuring methods—a rating scale, CATA, and RATA—produced similar emotion and wellness profiles. However, each method has different advantages and limitations, which researchers should carefully consider.
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Affiliation(s)
- Pannapa Hanmontree
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Amporn Sae-Eaw
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand;
- Correspondence: ; Tel.: +66-43-362-131
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11
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Jaeger SR, Vidal L, Ares G. Should emoji replace emotion words in questionnaire-based food-related consumer research? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104121] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Martins MM, Saldaña E, Teixeira ACB, Selani MM, Contreras-Castillo CJ. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. Meat Sci 2021; 180:108536. [PMID: 34034034 DOI: 10.1016/j.meatsci.2021.108536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 05/02/2021] [Accepted: 05/03/2021] [Indexed: 12/25/2022]
Abstract
For deeper insight into beef consumer experiences during consumption, sensory descriptions seem to be insufficient, and exploration of emotions evoked by this product are required. In this context, the present study aimed to evaluate the emotions evoked by beef consumption in different contexts. To that end, this work was structured as follows: 1) Emotional vocabulary development; 2) Selection of beef cuts; and 3) Emotional profiling of beef cuts. The emotional vocabulary was useful for characterizing emotions evoked by two beef cuts with different sensory profiles, in different contexts, considering a within-subjects design. Rump cap samples showed the highest liking and were associated with positive emotions, while outside flat samples were less liked and characterized by negative emotions. The evoked context had no effect on hedonic and emotional intensities, but increased the number of emotions elicited by consumers. The correlation of sensory, hedonic and emotional information indicated that tenderness and internal color of beef were correlated with positive emotions and higher liking scores.
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Affiliation(s)
- Mariana Marinho Martins
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Calle Ancash s/n, 18001 Moquegua, Peru
| | - Ana Clara Bortoluzzi Teixeira
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil
| | - Carmen J Contreras-Castillo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil.
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Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries. Foods 2021; 10:foods10040702. [PMID: 33806134 PMCID: PMC8064448 DOI: 10.3390/foods10040702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/18/2021] [Accepted: 03/22/2021] [Indexed: 11/17/2022] Open
Abstract
Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they apply. With Rate All Statements (RATING), a widely used standard format for testing, consumers are asked to rate all terms or statements according to how much they apply. Little is known of how the RATA and RATING question formats compare in terms of aspects such as attribute discrimination and sample differentiation. An online survey using either a RATA or RATING question format was conducted in five countries (Brazil, China, India, Spain, and the USA). Each respondent was randomly assigned one of the two question formats (n = 200 per country per format). Motivations for eating items that belong to five food groups (starch-rich, protein-rich, dairy, fruits and vegetables, and desserts) were assessed. More “apply” responses were found for all eating motivation constructs within RATING data than RATA data. Additionally, the standard indices showed that RATING discriminated more among motivations than RATA. Further, the RATING question format showed better discrimination ability among samples for all motivation constructs than RATA within all five countries. Generally, mean scores for motivations were higher when RATA was used, suggesting that consumers who might choose low numbers in the RATING method decide not to check the term in RATA. More investigation into the validity of RATA and RATING data is needed before use of either question format over the other can be recommended.
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14
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Low JY, Lin VH, Jun Yeon L, Hort J. Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104113] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Sick J, Spinelli S, Dinnella C, Monteleone E. Children’s selection of emojis to express food-elicited emotions in varied eating contexts. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103953] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Vidal L, Ares G, Le Blond M, Jin D, Jaeger SR. Emoji in open‐ended questions: A novel use in product research with consumers. J SENS STUD 2020. [DOI: 10.1111/joss.12610] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Pando Canelones Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Pando Canelones Uruguay
| | - Marie Le Blond
- The New Zealand Institute for Plant & Food Research Ltd. Auckland New Zealand
| | - David Jin
- The New Zealand Institute for Plant & Food Research Ltd. Auckland New Zealand
| | - Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research Ltd. Auckland New Zealand
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Seninde DR, Chambers E. Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys. Methods Protoc 2020; 3:E49. [PMID: 32674527 PMCID: PMC7563457 DOI: 10.3390/mps3030049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 11/16/2022] Open
Abstract
Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process. Four formats based on the same concept have been used for prior studies: Check-All-That-Apply (CATA), Check-All-Statements (CAS), Rate-All-That-Apply (RATA), and Rate-All-Statements (RAS). Data can vary depending on what question format is used in the research, and this can affect the interpretation of the findings and subsequent decisions. This survey protocol compares the four question formats. Using a modified version of the Eating Motivation Survey (EMS) to test consumer eating motivations for five food items, each question format was translated and randomly assigned to respondents (N = 200 per country per format) from Brazil (Portuguese), China (Mandarin Chinese), India (Hindi or English), Spain (Spanish), and the USA (English). The results of this survey should provide more understanding of the differences and similarities in distribution of data for the four scale formats. Also, the translations and findings of this survey can guide marketers, sensory scientists, product developers, dieticians, and nutritionists when designing future consumer studies that will use these question formats.
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Affiliation(s)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA;
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Jaeger SR, Roigard CM, Jin D, Xia Y, Zhong F, Hedderley DI. A single-response emotion word questionnaire for measuring product-related emotional associations inspired by a circumplex model of core affect: Method characterisation with an applied focus. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103805] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Aschemann-Witzel J, Otterbring T, de Hooge IE, Normann A, Rohm H, Almli VL, Oostindjer M. Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103808] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Delicato C, Schouteten JJ, Dewettinck K, Gellynck X, Tzompa-Sosa DA. Consumers’ perception of bakery products with insect fat as partial butter replacement. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103755] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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21
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Pinto VRA, Teixeira CG, Lima TS, De Almeida Prata ERB, Vidigal MCTR, Martins E, Perrone ÍT, Carvalho AFD. Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil. Food Res Int 2019; 129:108833. [PMID: 32036918 DOI: 10.1016/j.foodres.2019.108833] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/07/2019] [Accepted: 11/15/2019] [Indexed: 01/07/2023]
Abstract
Emojis can be used to explore food-evoked emotions in order to provide information that can support the product development and marketing decisions. This study aimed to evaluate consumers' acceptance, purchase intent and emotional responses to milk beverages, with and without kefir added, before and after these consumers were informed about the products' composition (0%, 15%, 30% and 50% m/v) and health claims toward kefir (blind and informed tests, respectively). Emotional responses were assessed by emoji use within a RATA questionnaire in order quantify the perceived significance of the emojis chosen. In the informed test, the consumers' perception of the sensory attributes of the milk beverages, such as their perception of an acid taste in added kefir beverages was shown to have changed. Overall, participants attributed significantly higher acceptance and purchase intent scores to added kefir beverages after they had been informed on its health benefits. In addition, expressions of positive emotion increased when participants were exposed to stimuli related to health benefits of kefir (15%, 30% and 50% m/v), while negative expressions of emotion decreased. The provided information of kefir modified valence and arousal in subjects, and it can be said that to 30% of kefir can be added to yogurt without compromising its sensory acceptability. Thus, health benefits alone cannot improve product acceptance, since participants found a 50% addition of kefir to be unpleasant when tasted during a blind test. Mixed beverages may present a probiotic beverage alternative for consumers who dislike kefir milk, but want to include it in their diets. The implications of liking and purchase intent and how they are linked to emotions are discussed in this paper as well.
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Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Camila Gonçalves Teixeira
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Tatiana Santos Lima
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | | | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, CEP 36036-330 Juiz de Fora, MG, Brazil
| | - Antônio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil.
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22
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Honorio AR, Pereira GS, Lopes CMA, Gasparetto BR, Nunes de Lima DC, Tribst AAL. How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice? J SENS STUD 2019. [DOI: 10.1111/joss.12525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Alice R. Honorio
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Geovanna S. Pereira
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Carla M. A. Lopes
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Bruna R. Gasparetto
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Diana C. Nunes de Lima
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Alline A. L. Tribst
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
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23
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Spinelli S, Jaeger SR. What do we know about the sensory drivers of emotions in foods and beverages? Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Jaeger SR, Roigard CM, Jin D, Vidal L, Ares G. Valence, arousal and sentiment meanings of 33 facial emoji: Insights for the use of emoji in consumer research. Food Res Int 2019; 119:895-907. [DOI: 10.1016/j.foodres.2018.10.074] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/25/2018] [Accepted: 10/25/2018] [Indexed: 12/14/2022]
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25
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Antúnez L, Machín L, Ares G, Jaeger SR. Visual attention to rate-all-that-apply (RATA) questions: A case study with apple images as food stimuli. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.10.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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