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Consumer Liking (consumer + liking)
Selected AbstractsConsumer Liking of Refined and Whole Wheat BreadsJOURNAL OF FOOD SCIENCE, Issue 7 2007A. Bakke ABSTRACT:, Preference for refined bread is often cited as a reason for the relatively low consumption of whole wheat bread; only a few studies, however, have examined consumer preferences between refined and whole wheat breads, and the results of these studies are inconclusive. Our objective was to determine if refined wheat bread is preferred to whole wheat bread. We hypothesized that people would prefer refined wheat bread. We conducted a taste test with 89 people. They rated their liking of 9 different breads chosen to represent several comparisons between equivalent refined and whole wheat breads. The participants also rated the intensity of 6- n -propylthiouracil (PROP) and completed a questionnaire about their bread preferences and purchasing habits. We classified the participants by their bread preference and their PROP taster status, and then examined the liking patterns of these subgroups. People preferred refined bread to whole wheat bread when both were made using equivalent ingredients and procedures. They liked the commercial samples of refined and whole wheat breads equally well. When people were classified by their bread preference, those who preferred refined bread liked the refined bread better in all comparisons. PROP nontasters liked all refined and whole wheat breads equally. Sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread. [source] NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF VARIOUS CHOCOLATE-FLAVORED PEANUT,SOY BEVERAGE FORMULATIONSJOURNAL OF SENSORY STUDIES, Issue 2 2005R.P. DESHPANDE ABSTRACT Mixture design and pilot-plant scale processing protocol were developed to obtain the best chocolate-flavored peanut,soy beverage formulation. Twenty-eight formulations were evaluated for nutritional (lysine content), physical (viscosity [,], visual stability index [VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1,57.1) were close to the reference (51.0) and in the desirable range observed for other peanut-based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation ,8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (, = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (,6 and ,7) and a soy flour formulation (,14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively. [source] Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz winesAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2010K.A. LATTEY Abstract Background and Aims:, This study aimed to determine what sensory attributes most drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines. Methods and Results:, The sensory attributes of a set of commercial wines were quantified by a trained panel. A subset was assessed blind for liking by 203 consumers and for quality by 67 winemakers. For the total group of consumers, wines with low levels of ,bitterness', ,hotness', ,metallic', ,smoky' and ,pepper' were preferred. In addition, four consumer clusters were identified, each with different sensory drivers of preference, with the attributes ,red berry', ,floral', ,caramel' and ,vanilla' aroma, ,acidity', ,green' flavour and astringency being of importance in distinguishing the different clusters' acceptance scores. The winemakers' quality scores had little relationship with consumer response, although both groups gave low ratings to wines with Brettanomyces -related flavour. Conclusions:, A relatively small set of sensory attributes were of greatest importance to consumer liking, and these generally dominate varietal differences. Winemakers' quality concepts do not closely align with those of the consumers. Significance of the Study:, This study identifies sensory properties of red wines which could be maximised as well as those which should be reduced, allowing producers to better meet consumers' preferences. [source] | ||||||||||