Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review.

Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control.

European stakeholders' perspectives on implementation potential of precision weed control: the case of autonomous vehicles with laser treatment.

Weed control is a basic agricultural practice, typically achieved through herbicides and mechanical weeders. Because of the negative environmental impacts of these tools, alternative solutions are being developed and adopted worldwide. Following recent technical developments, an autonomous laser-based weeding system (ALWS) now offers a possible solution for sustainable weed control. However, beyond recent proof of performance, little is known about the adoption potential of such a system. This study assesses the adoption potential of ALWS, using a mixed-method approach. First, six macro-environmental factors regarding the adoption of ALWS were determined. This assessment is referred to as a Political, Economic, Social, Technological, Legal, Environmental (PESTLE) analysis and is conducted in a form of a literature review initiated by expert consultations. Second, a range of European stakeholders' perceptions of ALWS was evaluated in four focus-group discussions (n = 55), using a strengths, weaknesses, opportunities, threats (SWOT) analysis. The factors identified in the PESTLE and SWOT analyses were subsequently merged to provide a comprehensive overview of the adoption potential of ALWS. Labour reduction, precision treatment and environmental sustainability were found to be the most important advantages of ALWS. High costs and performance uncertainty were identified as the main weaknesses. To promote the adoption of ALWS, this study recommends the following: (1) Concrete performance results, both technical and economic, should be communicated to farmers. (2) Farmers' knowledge of precision agriculture should be improved. (3) Advantage should be taken of policies that are favourable towards non-chemical methods and the high demand for organic products. This article also extensively discusses regulatory barriers, the risks posed to the safety of both humans and the machines involved, technological challenges and requirements, and policy recommendations related to ALWS adoption.

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder.

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties. As such, this study investigated the physico-chemical characteristics, sensory profile, and consumer acceptability of commercial and prototype water buffalo chocolate milk incorporated with alkalized and natural cocoa powder. Based on four buffalo chocolate milk samples, consumer acceptance was assessed by 120 consumers, which was combined with descriptive sensory data using a trained panel (n = 8) to determine drivers of liking. Compositional proximate analysis of alkalized and natural cocoa powders showed a significant difference in pH, moisture content, ash content, and fat content. Descriptive analysis showed that 8 out of 13 attributes (color, visual sandiness, cocoa and vanilla aroma, smoothness, creaminess, vanilla taste, and chocolate aftertaste) were effective discriminators of sensory attributes. Overall, buffalo chocolate milk samples were equally liked, but hedonic ratings of the individual attributes revealed that the samples were statistically different for color, viscosity (mouthfeel), and chocolate flavor. Partial least square regression (PLSR) identified chocolate flavor, viscous appearance, viscous mouthfeel, and bitter aftertaste as positive "drivers of liking". The darker color provided by alkalized cocoa powder did not increase consumer liking. The purchase intention was equal for all chocolate milk samples, whether alkalized or natural. Both cocoa powders showed comparable performance in the manufacture of buffalo chocolate milk. Using natural cocoa powder may be beneficial to local producers of cocoa powder and cocoa farmers since it is easier to produce, while it can provide a marketing advantage for dairy beverages in the global trend of going back to "organic" and "natural".

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.

Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (p > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted cocoa beans can exhibit the same physical qualities as convection roasted chocolate. Moreover, combined discriminative triangle tests, with 27 judgements in total, performed by a trained panel, showed that each type of chocolate exhibited distinctive characteristics (d'-value = 1.62). Regarding the perceived flavor, "cocoa aroma" was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to chocolate produced from convection roasted cocoa beans (n = 100) by consumers. Both preference and willingness to buy were higher, though insignificant at a 5% level, for the microwave roasted chocolate. A final potential benefit (studied in this research) of microwave roasting cocoa beans is the reduced energy consumption, which was estimated at 75%. Taking all these results together, the microwave roasting of cocoa is shown to be a promising alternative to convection roasting.

Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home.

Insect oil is a valuable fraction that is obtained from insect processing. The aim of this study is to evaluate the impact of yellow mealworm oil (YMW) oil (crude, deodorized, and blended with vegetable oil) on the sensory evaluation and aroma profile of fried dough. The sensory evaluation was performed in a sensory lab (central location test, CLT) and at home in order to examine how the evaluation environment or context impacts consumer perceptions. The strongest liking and preference were found for the donuts that were fried in 100% deodorized YMW oil and in YMW oil blended with vegetable oil. The evaluation environment did not affect overall liking scores but had an impact on sensory profiling, with more discriminating sensory terms observed for the test that was conducted at the sensory lab than for the test that was conducted at home. A distinctive profile of volatile organic compounds (VOCs) was found for every fried dough. The discrimination between VOCs and other frying oils that were observed is well in line with the sensory descriptors and the consumer test results. Acetic acid, acetic acid ethenyl ester, and tetrahydro-6-propyl-2H-Pyran-2-one were present in the doughs that were fried in crude YMW oil and in its blend with vegetable oil. They were absent from deodorized YMW oil and from its blend with vegetable oil. This study shows that, as far as fried donuts are concerned, deodorized YMW oil is an alternative to a vegetable oil-the two lead to similar sensorial experiences and preferences. PRACTICAL APPLICATION: Yellow mealworm oil (YMW) oil is a co-product of insect protein that can be valorized in the food industry. In the present study, it is demonstrated that the deodorization of YMW oil produces positive sensorial experiences and increases consumer acceptance of insect-based food. Furthermore, findings indicate that consumer testing at home yields similar acceptance and preference ratings suggesting that this type of testing may be an alternative means of collecting reliable consumer data.

Emoji meanings (pleasure-arousal-dominance dimensions) in consumer research: Between-country and interpersonal differences.

In line with the increasing popularity of emoji, the need for methodological research into these pictorial representations of emotion remains. The present research contributes to this goal by continuing to establish the meaning of emoji and exploring these according to between-country and interpersonal differences. The emoji (n = 12) were selected to span the valence × arousal emotion space, and the PAD model (Pleasure-Arousal-Dominance) was used to establish emoji meaning for the three dimensions, operationalized as measurement on 6 × 3 semantic differentials. Participants in the main study came from three countries-Germany, Singapore, and Malaysia (n = 2465), and a supplementary study included the United Kingdom and New Zealand (n = 600) (subset of four emoji). The results confirmed that emoji meanings according to the PAD model were largely similar between countries (albeit not identical). There were multiple minor significant differences for individual emoji, and where these existed, they often related to the dimension of Arousal, prompting a need for further investigation. Interpersonal differences were examined for gender (men and women), age group (18-45 and 46-69 years old), and frequency of emoji use. Again, significant differences were smaller rather than larger and supported the notion that emoji are generally applicable for multicountry research. However, caution regarding the participants who use emoji infrequently may be warranted. PRACTICAL APPLICATION: The findings from this research will help academics and practitioners who are interested in using emoji for sensory and consumer research (or are already doing so) with more robust interpretations of their findings. For a set of 12 emoji that provide broad coverage of the valence × arousal emotional space, meanings are provided on the three dimensions of the PAD model. The data is collected in five countries and contributes to increased confidence that emoji meanings are by and large similar in these countries.

Comparing a product-specific versus a general emoji list to measure consumers' emotional associations with chocolate and predict food choice.

Emoji have been proposed as a way to get additional insights in how consumers perceive food products. Recent works have indicated that emoji are able to provide distinctive emotional associations with food products, regardless of whether one is using the check-all-that-apply (CATA) or the rate-all-that-apply (RATA) scaling approach. Typically, in examining emotional associations one can work with either a general list which can be used with all food products or a product-specific emotion list. To date, a comparison between the performance of a general and product-specific emoji list with adults is lacking. Moreover, it is unclear to which extent emotional data of emoji help to better predict the actual food choice of adult consumers. Using five samples of chocolates, this study compared the use of a general list of 39 emoji with a product-specific list of 20 emoji (based upon input of 32 consumers). In total, 138 consumers assessed the samples using the general list while 136 consumers evaluated the samples with the product-specific emoji list. The RATA approach was used for the evaluation of the samples and the actual food choice was registered as participants received a snack portion of the chosen sample to take home. Results indicated that, considering the frequency of selection, 10 emoji discriminated between the samples for both the general and product-specific lists. Similar results were obtained when considering the rating intensities. Including emoji did not lead to a significant increase in the food choice prediction regardless the type of list used. However, emoji data obtained from the product-specific emoji list was able to predict the food choice as accurate as the liking data when using the RATA intensity scores. This study suggests that both general and product-specific emoji lists are able to generate distinguishing emotional profiles for chocolate samples. While further research is necessary with other food products and measurement methods (e.g. CATA), this study proposes that emoji measurements might be an alternative to liking data in order to be better understand of consumers' food choice.

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices.

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, ß-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with 'mango color', 'pulp', 'mango aroma', 'sweet', 'natural taste', and 'mango flavor' that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as 'bitter', 'sour', 'aftertaste', and 'off-flavor'. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.

Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use.

Emoji have been argued to have considerable potential for emotion research but are struggling with uptake in part because knowledge about their meaning is lacking. The present research included 24 emoji (14 facial, 10 non-facial) which were characterized using the PAD model (Pleasure-Arousal-Dominance) of human affect by 165 consumers in New Zealand and 861 consumers in the UK. The results from the two countries were remarkably similar and contributed further evidence that emoji are suitable for cross-cultural research. While significant differences between the emoji were established for each of the PAD dimensions, the mean scores differed most on the Pleasure dimension (positive to negative), then on the Arousal dimension (activated to deactivated), and lastly on the Dominance dimension (dominance to submissive). The research also directly measured the perceived appropriateness of the 24 emoji for use with foods and beverages. The emoji face savoring food, clapping hands and party popper were in the top-5 for the highest appropriateness in food and beverage context for both studies, as was a strong negative expression linked to rejection (Study 1: face vomiting; Study 2: nauseated face). On the other hand, zzz and oncoming fist were considered as the least appropriate to be used in a food and beverage context in both studies. Again, the results from the UK and NZ were in good agreement and identified similar groups of emoji as most and least suitable for food-related consumer research.

Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts.

Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of these food products. The main objective of this research was to determine the consumers' response towards pairing five different chocolates (dark origin, milk, Gold, white fruity, and white vanilla) and three different nuts (hazelnut, almond, and pistachio) for the creation of pairing guidelines within Barry Callebaut's range. TimeSens© software was applied to assess the dynamic interaction of flavors through temporal dominance of sensations (TDS). It was observed that each type of chocolate presents different interactions of dominant flavors depending on the nut and its applications. Furthermore, variables such as liking, balance, and check-all-that-apply (CATA) were analyzed to create pairing guidelines related to different responses on the predominant flavor of each of the chocolates. These case studies determined that the liking of the different pairs was influenced by the dominant flavors of each of the chocolates and the balance found in the match. From the predominant flavors, it was concluded that respondents preferred chocolates with sweet and dairy attributes such as: milky, creamy, buttery. Salty and vanilla flavors also made good pairs as they accentuate the nut flavor. On the contrary, chocolates with intense bitter, roasted, cocoa, and sour flavors did not create the best combinations with the nuts, as these are contrasting or strong flavors that consumers are usually unfamiliar with when combined with nuts. To complement this study, further analysis can be developed using other types of chocolates, nuts, and applications, and then comparing the dominant flavors of the chocolates with distinctive nuts to assess the consumers' response towards the combinations.

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.

Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas Chromatography-Mass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with 'watermelon-flavor', 'natural taste', 'sweet' and 'watermelon-color' while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as 'sour', 'bitter', 'off-flavor', 'aftertaste' and 'intense-flavor'. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds.

Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation.

Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer's perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products. We compared the effect of deodorization of yellow mealworm (YMW, Tenebrio molitor) oil on the partial and total replacement of vegetable oil in crackers and hummus. In total 253 participants joined the study (127 crackers study, 126 hummus study). Each participant evaluated 5 samples, 100% vegetable oil, 100% crude YMW oil, 100% deodorized YMW oil, 50% vegetable & 50% crude YMW oil and 50% vegetable & 50% deodorized YMW oil. Results showed that deodorized YMW oil could replace vegetable oil in both products without changing the overall food experience, liking and visual appearance in the products. In contrast, using crude YMW oil impacted the overall liking and certain sensory attributes, mostly related to flavor. Moreover, the use of deodorized YMW eliminated visual differences amongst the products. When YMW oil was used in a dispersion-like food, such as hummus, a less firm, more spreadable and less sticky hummus was obtained. Crude YMW oil also reduced hardness in low-moisture solid foods, such as crackers but further studies are necessary to fully understand this effect.

The impact of calorie and physical activity labelling on consumer's emo-sensory perceptions and food choices.

Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions. Therefore, the objective of this study was to evaluate the effect of different labelling information on consumers' sensory and emotional perceptions and their choices, for three different products (potato chips, juice and yogurt). A total of 480 participants were randomly assigned to one of four information conditions (no information (blind), kilocalorie (kcal) information, physical activity (PA) information [duration of walking required to burn the kcal in the product], kcal + PA information). For each information condition, participants were provided with higher kcal and lower kcal equivalent food pairs and were required to choose one. The participants evaluated their overall liking using a 9-point hedonic scale and answered rate-all-that-apply (RATA) questions related to the sensory and emotional characteristics of the products. The results showed no significant impact of calorie and physical activity labelling on consumers' overall liking for juice and yogurt samples and no impact of PA information for chips. Significant differences in overall liking were found when comparing the blind condition with kcal and kcal + PA information, with lower acceptance of the chips samples when this information was presented. Although providing calorie and physical activity labelling had little impact on consumers' sensory and emotional perceptions, consumers perceived unhealthy attributes and negative emotions, such as fatty and guilty, when information was presented. The present work suggests that, although nutrition labelling may be presented as an important strategy to assist consumers, it is important to evaluate consumers' lifestyles, considering that non-dieters and those low and moderate in dietary restraint may not be impacted by this information.

Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test.

Organic food products are often perceived as healthier by consumers, but the question remains if organic labels might influence consumer's perception of specific sensory attributes and emotional associations and to which extent this effect goes beyond the lab context. Therefore, the objective of this study was to examine the potential effects of organic labels on the overall liking and emotional and sensory profiling, comparing measurements obtained from a CLT and HUT test. In this study, 76 consumers participated at a central location test (CLT) and 75 during a home-use-test (HUT) to examine the effect of organic labeling on pairs of three food products (i.e. yogurt, potato chips and juice). While the same food product was used, one sample of the pair was labelled as conventional and the other as organic. Results showed that providing an organic label leads to a higher overall liking, willingness to pay and lower kcal estimation of a food product regardless of the evaluation context. Also, the perception of sensory attributes was altered by providing the organic labeling, but mainly for the juice and yogurt sample. Moreover, organic labeling evoked more positive emotions and less negative emotions of the food products. While previous research indicated that organic labeling might affect consumer's perception of food products, this study shows that this effect is consistent regardless of the evaluation context (HUT and CLT). Although some context effects occurred on the emotional profiling of the food products, more research is warranted given the different eating conditions when conducting HUT. Furthermore, policy makers should be aware of the health halo effect as consumers tend to significantly lower the kcal estimations when an organic label is provided.

Development of a sensory wheel and lexicon for chocolate.

Cocoa is one of the most important cultivated crops worldwide both in production and processing. But due to the change in weather conditions, pest and diseases, producers are looking into new bean varieties and alternatives (e.g. carob) which can influence the sensory properties of chocolate. But also the other ingredients, the production process and storage conditions play a role in the sensory properties of chocolate products. Although chocolate has been widely used as a product for scientific research, especially given its association with the arousal of pleasure by consumers, there is a lack of a sensory lexicon of chocolate products generated by consumers. This study aims to identify sensory characteristics with respect to the four sensory modalities (appearance, aroma, texture and flavour), which are important for chocolate consumption and visualize them in a chocolate sensory wheel. Five focus groups with consumers (n = 48) generated in total 104 descriptors using a range of white (5 different samples), milk (8 different samples) and dark (9 different samples) chocolate samples. A three-tiered chocolate sensory wheel, comprising the 4 sensory modalities, 21 categories and 61 descriptors, was created to form a graphical presentation of the sensory lexicon. Based on the descriptors obtained from the five focus groups, in total nine commercial samples of white, milk and dark chocolate were characterised using descriptive analysis by a trained sensory panel. The results of the descriptive analysis show that samples can be differentiated based on the attributes of the sensory lexicon. Given that identifying, understanding and using the most important sensory characteristics is crucial for companies but also for scientists using chocolate products, this chocolate sensory lexicon will be of added value in new product development and quality assurance.

A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations.

Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.

Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel.

The study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014; Varela & Ares, 2012). The EmoSensory® Wheel, a recently introduced method which combines emotional and sensory assessment in a wheel questionnaire format is one example of conducting such a task in a consumer-friendly way. However, little is known about its performance compared to a traditional list-based questionnaire format. This comparison is undertaken in this study for two product categories (chocolate and yogurt). Further, two methodological issues are addressed by (i) comparing the use of Check-All-That-Apply (CATA) and rate-all-that-apply (RATA) response formats and (ii) examining whether the method impacts on the concurrent hedonic product assessment for two product categories (chocolate and yogurt). Although both questionnaire formats showed similar findings, more consumers preferred the wheel questionnaire format. Regarding the latter, CATA and RATA scaling yielded similar performance and no influence on the concurrent hedonic assessment was found. This study lends further support for combining emotional and sensory measurements using the EmoSensory® profile, which is of interest for food scientists and the food industry.

The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products.

Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.

Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese.

The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers' interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., "low in salt" or "light"). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a "light" label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a "salt reduced" label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.

An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory® Wheel.

Although acceptability is commonly used to examine liking for food products, more studies now emphasize the importance of measuring consumers' conceptualizations, such as emotions for food products. It is also important to identify how consumers perceive the sensory attributes of food products, as illustrated by the increasing involvement of consumers in product characterization. The objective of this paper is to examine the use of a wheel-format questionnaire to obtain both an emotional and sensory profiles for food products using a hands-on consumer tool. Terms selected were product-specific and the rate-all-that-apply (RATA) approach was used as a scaling technique. Three different experiments demonstrated that the EmoSensory® Wheel could discriminate within and between food product categories. The added value of the RATA approach was illustrated in the sample discrimination for some food products when using the weighted attribute scores for analysis. The tool was used in both blind and informed conditions to illustrate its applicability across different experimental designs. In general, the respondents did not find the task tedious when using the wheel-questionnaire format, demonstrating the potential for collecting information in a more facile way. Although further studies with other food products are needed, this paper shows the potential for using this wheel format to obtain information about consumers' emotional and sensory profiling of food products.