Development of a Time–Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists

In order to develop products that are acceptable to consumers, it is necessary to incorporate consumers’ intentions into products’ characteristics. Therefore, investigation of consumers’ perceptions of the taste or smell of common beverages provides information that should be useful in predicting market responses. In this study, we sought to develop a time–intensity evaluation system for consumer panels. Using our system, we performed time–intensity evaluation of flavor attributes (bitterness and retronasal aroma) that consumers perceived after swallowing a coffee beverage. Additionally, we developed quantitative evaluation methods for determining whether consumer panelists can properly perform time–intensity evaluation. In every trial, we fitted an exponential function to measured intensity data for bitterness and retronasal aroma. The correlation coefficients between measured time–intensity data and the fitted exponential curves were greater than 0.8 in about 90% of trials, indicating that we had successfully developed a time–intensity system for use with consumer panelists, even after just a single training trial using a nontrained consumer. We classified participants into two groups based on their consumption of canned coffee beverages. Significant difference was observed in only AUC of sensory modality (bitterness compared with retronasal aroma) among conventional TI parameters using two‐way ANOVA. However, three‐way ANOVA including a time course revealed significant difference between bitterness and retronasal aroma in the high‐consumption group. Moreover, the high‐consumption group more easily discriminated between bitterness and retronasal aroma than the low‐consumption group. This finding implied that manufacturers should select consumer panelists who are suitable for their concepts of new products.     

FRANKFURTERS EXTENDED WITH WHEAT GERM PROTEIN: SENSORY PROPERTIES AND CONSUMER RESPONSE1

In this study, 103 consumers evaluated the sensory acceptance of frankfurters extended with wheat germ protein flour (WGPF). Consumers as a whole did not perceive any differences in the attributes of appearance, flavor, texture, and overall acceptance. However, samples with WGPF were scored lower for intensities of hot dog flavor and spiciness. Perception of intensities of attributes varied depending on age, frequency of consumption, and whether the consumer was male or female. WGPF did not influence the overall acceptance of the product. A trained panel found a difference in smoky flavor due to treatment and a weak difference in smoky aroma and flavor due to storage. Trends suggested an effect due to increasing levels of WGPF on aroma and flavor of frankfurters.     

Package Design of Ready-to-Drink Coffee Beverages Based on Food <Emphasis Type="Italic">Kansei</Emphasis> Model—Effects of Straw and Cognition Terms on Consumer’s Pleasantness

To design a consumer-oriented package that complements the taste and aroma of ready-to-drink chilled-cup coffee beverages by using the food kansei model, the effects of the diameter and the color of drinking straws as well as the cognition terms of coffee on consumer sensory characteristics and preferences were investigated. Variance and factor analyses of the sensory scores for chilled-cup coffee with milk and sugar using straws of different diameters, as rated by consumer panelists, extracted two perceived factors (F1, contribution ratio 36.5%, and F2, 28.6%). A two-dimensional plot of the average F1 and F2 scores of 123 panelists showed that the perceived characteristics of the same taste and aroma varied according to the straw diameter. An image investigation of different straw colors and another sensory evaluation using “black,” “brown,” and “green” straws were also performed. A principal component analysis of the image data revealed that the sensory characteristics of coffee with milk and sugar were imaged from the straw color. The second evaluation suggested that the images of straw colors affected the sensory characteristics. In addition, cluster and multiple-comparison analyses of Internet research data from consumers regarding the cognition terms for coffee exhibited three clusters representing the cognitive characteristics of terms by consumers and by developers and the differences of attractiveness degree on the cognition terms due to the consumers’ personal attributes. These studies provide useful information for the development of packages of chilled-cup coffee beverages.     

INFLUENCE OF TEMPERATURE AND LIGHT EXPOSURE ON SENSORY SHELF-LIFE OF A COMMERCIAL SUNFLOWER OIL

The objectives of the present work were to: (1) correlate consumer acceptability measured with a consumer panel versus oxidized flavor measured with a trained sensory panel to thus define the sensory failure of a commercial sunflower oil; and (2) study the effect of storage temperature and light exposure on the sensory shelf‐life of sunflower oil bottled in polyethylene tetraphtalate (PET) with nitrogen in the headspace. Of the consumers, 15% unexpectedly preferred the more oxidized oil samples than the fresh ones. Their data were not considered in sensory failure calculations. By correlating the consumer data with the trained sensory panel data, a sensory failure point of 3.6 on a 0 to 10 oxidation flavor scale was obtained. Both storage temperature and exposure to light had a significant effect on shelf‐life. Estimated shelf‐lives at an ambient temperature of 20C were 281 days for light exposed oil, and greater than 2 years for oil kept in the dark.     

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

The feasibility of the parallel factors model (PARAFAC) as a modeling tool for consumer sensory acceptance data of complex food matrices was investigated. The attributes of aroma, flavor, taste, texture, and overall liking of probiotic and conventional yogurts were evaluated by 120 consumers using a 9-point hedonic hybrid scale. Six yogurt samples were used: three were prototypes supplemented with a glucose oxidase/glucose system, which is a potential oxygen scavenging system, and the other three were commercial yogurts. The yogurts supplemented with the glucose oxidase/glucose system presented similar sensory acceptance towards commercial probiotic and conventional yogurts (p > 0.05), besides having garnered lower mean scores for the sensory attributes. Appearance and overall liking were the most significant attributes for the first two components of the PARAFAC model. Finally, the advantage of using this method to explore the intrinsic nature of consumer sensory data is discussed and compared to principal component analysis (PCA).     

Does taste sensitivity matter? The effect of coffee sensory tasting information and taste sensitivity on consumer preferences

Product sensory information, an external cue, could greatly influence consumer enjoyment of hedonic products like coffee. The question is what type of sensory information, subjective (e.g., aroma, flavor and body) or objective (e.g., origin, varieties and production practices), has a higher impact on consumer product experience accounting for heterogeneous taste sensitivity. We examine this question using a between-subject experiment where participants were either given subjective, objective or no sensory information of a specialty coffee. Participants were classified as either supertasters or other tasters using the 6-n-propylthiouracil (PROP) paper strip. The results indicate that, compared to objective sensory information and no information, subjective sensory information results in a higher taste rating and a higher preference level for the coffee. More importantly, subjective information positively influences PROP supertasters’ purchase likelihood for coffee, without necessarily affecting their bitterness perception of the coffee tasted.     

Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health‐conscious and salt‐restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2‐Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.     

Impact of Multicolored Asian Lady Beetles on the Sensory Properties of Concord and Niagara Grape Juice

ABSTRACT: The presence of Multicolored Asian Lady Beetles (MALB) in grape juice is increasingly problematic. The overall objective of this study was to determine the specific sensory impacts of MALB on Concord and Niagara grape juice. The aroma threshold for MALB-taint in both juices was determined and expressed as the best estimate threshold (BET). The aroma BET for MALB-taint in Concord grape juice was 1.8 and 0.65 MALB/L Niagara grape juice. The specific sensory attributes of the grape juices influenced by the presence of MALB were then described. In Concord grape juice, trained panelists (n = 9) found significant increases in vegetal aroma and earthy flavor as MALB concentration increased from 0.45 to 7.2 MALB/L. In Niagara grape juice, with increasing MALB concentration, trained panelists (n = 8) indicated significant decreases in honey and sweetness with corresponding increases in sourness, astringency, and vegetal and earthy aromas and flavors (P < 0.05). For both aroma and flavor, consumer rejection studies were performed using paired preference comparisons of control juice to MALB-tainted grape juice. For Concord grape juice, consumers (n = 60) rejected the aroma of MALB-tainted juice at 1.8 MALB/L and the taste/flavor of the MALB-tainted juice at 3.6 MALB/L. For Niagara juice, consumers rejected the aroma of the juice at 3.6 MALB/L. This study demonstrated the presence of MALB negatively impacts the sensory properties of Concord and Niagara grape juice. Grape juice processors may use this research for quality control measures and for establishing tolerance limits. Practical Application: The Multicolored Asian Ladybeetle (MALB), initially used for biocontrol, has been shown in previous literature to impact the sensory properties of wines. The presence of MALB in grape juice is now becoming problematic; however, there is little research describing the specific sensory impacts of MALB on grape juice. This study examined the sensory impact of MALB on both Concord and Niagara grape juice. While the threshold and trained panel evaluations from this study provide valuable sensory profile information, grape juice processors may be particularly interested in the consumer rejection of MALB-tainted grape juice as they can use this research for quality control measures and for establishing tolerance limits.