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Sensory Complexity: From Sensory Measurement to Consumption Behavior

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 30203

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Special Issue Editors

Dr. Begoña Panea

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Guest Editor

1. Animal Production and Health Department, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Montañana 930, 50059 Zaragoza, Spain;
2. Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Montañana 930, 50059 Zaragoza, Spain
Interests: meat science; shelf-life; color; texture; sensory analysis; consumer test
Special Issues, Collections and Topics in MDPI journals

Dr. Francisco Javier Mesias

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Guest Editor

Department of Economics, University of Extremadura School of Agricultural Engineering, Avenida Adolfo Suárez, S-N, 06007 Badajoz, Spain
Interests: agronomy; agrifood marketing; food behaviour; consumer preferences
Special Issues, Collections and Topics in MDPI journals

Dr. Guerrero Luis

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Guest Editor

Institute of Agrifood Research and Technology IRTA, Caldes de Montbui, Barcelona 08140, Spain
Interests: measurement and analysis of consumer behavior; design of experiments and sensometry; sensory characterization of food; trained panels

Special Issue Information

Dear Colleagues,

Understanding consumer preferences is key to the development of the food industry, but consumer behavior is complex because the diversity of factors influencing food choice. The attitude of the consumer results from the multiple attributes that it perceives of a product and depends on the importance it assigns to each of them. This perception has three dimensions: a cognitive (knowledge), an affective (attitude, feelings) and a conative (behavior, purchase intention, and actual purchase).

Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products. If it was initially focused on measuring the intensity of the sensation, the interest in understanding the hedonic component is increasing. Thus, from classic descriptive profiles (Qualitative Descriptive Analysis,QDA), a myriad of new methodologies has been developed focused on consumer attitude. These methodologies can be divided into four groups: individual attribute assessment, overall difference assessment, comparison with a reference product, and free evaluation methods. Different methodologies vary in the information they provide and, therefore, in their usefulness. Exploring the potential of each of them will help us to understand how to satisfy consumer expectations and, in the end, to design the food of the future.

Dr. Begoña Panea
Dr. Francisco Javier Mesias
Dr. Guerrero Luis
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

multidisciplinary approach
statistics
new methodologies
comparison of methodologies
sensory
consumer
behavior
attitude
systematic revisions on sensorial sciences
metanalysis of sensory data

Published Papers (11 papers)

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Editorial

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4 pages, 199 KiB

Open AccessEditorial

Sensory Complexity: From Sensory Measurement to Consumption Behavior

by Begoña Panea, Francisco Javier Mesías and Luis Guerrero

Foods 2023, 12(1), 29; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010029 - 21 Dec 2022

Viewed by 942

Abstract

Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products and it is essential to explore consumer behavior [...] Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

Research

Jump to: Editorial

18 pages, 892 KiB

Open AccessArticle

Consumer Preferences and Socioeconomic Factors Decided on Plantain and Plantain-Based Products in the Central Region of Cameroon and Oyo State, Nigeria

by Patchimaporn Udomkun, Cargele Masso, Rony Swennen, Bhundit Innawong, Apollin Fotso Kuate, Amos Alakonya, Jules Lienou, Dorcas Olubunmi Ibitoye and Bernard Vanlauwe

Foods 2021, 10(8), 1955; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081955 - 22 Aug 2021

Cited by 8 | Viewed by 3908

Abstract

Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and plantain-based products are not well understood. The knowledge gaps in the market and consumer dimension of the food chain need to be known to increase plantain utilization and guide breeding efforts. This research contributes by examining the cooking methods, consumer preference, and willingness to pay for plantain and plantain-based products in Cameroon and Nigeria. A household survey sample of 454 Cameroonian consumers in four divisions of Central Region and 418 Nigerian consumers in seven government areas of Oyo State in southwest Nigeria was the basis for the analysis. The results showed some levels of similarity and difference in the consumption and cooking of boiled, roasted, and fried plantain in both countries. The trend in consumption of all plantain-based products was constant in Cameroon but increased in Nigeria. The most important factor influencing Cameroonian consumers’ choice of plantain and its products was taste, while the nutrition trait influenced Nigerian consumers. Both Cameroonian and Nigerian consumers considered packaging, location of produce, and size and quantity as the least important factors. In addition, socioeconomic characteristics were significant determinants of consumers’ choices to consume plantain and its products. Gender significantly influenced (p < 0.05) taste, while nutrition was significantly driven (p < 0.05) by education and annual income. Household size played a significant role (p < 0.05) in consumers’ choices when the price was considered. These findings serve as a guideline to improve existing products to match the needs of consumers in each country and develop products for different consumer segments and potentially increase production. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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20 pages, 46088 KiB

Open AccessArticle

Spatial-Temporal Footprints Assessment and Driving Mechanism of China Household Diet Based on CHNS

by Yanling Long, Runzhi Hu, Tuo Yin, Pengxiang Wang, Jiamin Liu, Tahir Muhammad, Xiuzhi Chen and Yunkai Li

Foods 2021, 10(8), 1858; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081858 - 11 Aug 2021

Cited by 9 | Viewed by 2948

Abstract

Food consumption is closely associated with resource consumption and environmental sustainability. An unreasonable dietary pattern would cause great pressure or damage to resources and the environment. It is particularly important to reduce the negative impact of household food consumption on resources and the environment while simultaneously ensuring people’s nutrient intake and health. This study applied the China Health and Nutrition Survey (CHNS) database to quantitatively study the spatial-temporal analysis of multiple footprints of household food consumption at multiple scales and explored the driving mechanism of the multiple footprints. The results showed that, except land footprint (LF), the other four types of footprints all decreased at varying degrees; the water footprint (WF), carbon footprint (CF), nitrogen footprint (NF) and energy footprint (EF) decreased by 18.24%, 17.82%, 12.03% and 20.36%, respectively, from 2000 to 2011; multiple footprints of food consumption of household in Guizhou was the highest among the 12 provinces involved in the study; this shows that resource consumption (water, energy and land resource) and environmental influences (CO₂ emissions and nitrogen emissions) brought by food consumption of per household in Guizhou are much greater than in other provinces, which has a negative influence on sustainable development; by analyzing the driving factors of multiple footprints, it is shown that nutrient intake, household attributes, educational level and health conditions were significantly correlated to multiple footprints. Among them, nutrient intake has greater impact on the multiple footprints of Chinese household food consumption. By comparing multiple footprints of different dietary patterns, it was found that the current Chinese dietary pattern would cause excessive resource consumption, which would bring more pressure on resources and the environment. Adjusting household living habits would possibly reverse the unsustainable situation, such as reducing the consumption of animal-derived foods and adjusting the dietary pattern of households with a higher educational level and income status. Chinese Dietary Guidelines 2016 has better sustainability; the promotion of this dietary pattern across the country would help China to relieve the pressure on resources and environment from the consumer side, promoting the realization of sustainable development. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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16 pages, 2672 KiB

Open AccessArticle

Study on the Lamb Meat Consumer Behavior in Brazil

by Heloísa Valarine Battagin, Begoña Panea and Marco Antonio Trindade

Foods 2021, 10(8), 1713; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081713 - 23 Jul 2021

Cited by 8 | Viewed by 2476

Abstract

In Brazil, the sheep market, including lamb meat consumption, is regionalized, and the consumption of lamb meat is higher in production areas; yet, consumption of lamb still remains below that of other meat livestock. The aim of this study was to identify the profile of Brazilian lamb meat consumers in order to understand their behavior in relation to food in general and on the consumption of this species. Therefore, a survey on consumer habits and preferences regarding food buying and consumption habits, their preferences in relation to the quality attributes of lamb meat, and sociodemographic characterization was performed. Data collected were analyzed by nonlinear canonic relationship analysis and categorical principal component analysis, followed by multiple factor analysis. Three consumer profiles were identified: traditional, interested, and disinterested, and a fourth group was considered independent but could not be described. Among lamb meat consumers, men with higher income seemed to be more frequent consumers than the others, and the intrinsic characteristics of meat quality, especially color and freshness, were the most important at the time of purchase. Thus, the results could be important to the industry in order to guide marketing strategies to certain niche markets. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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24 pages, 1838 KiB

Open AccessArticle

Consumer Profile and Product Knowledge Affect the Usefulness of a Quality Label as a Tool to Differentiate a Product: A Chilean Survey

by Begoña Panea, Ignacio Subiabre, Andrea Haudorf and Rodrigo Morales

Foods 2021, 10(7), 1482; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071482 - 25 Jun 2021

Cited by 2 | Viewed by 1726

Abstract

Quality labels are useful tools to differentiate food products, but only if consumers recognise them and associate them with specific characteristics. An online survey was conducted to investigate whether Chilean consumers knew about Novillo de Osorno, for which a quality label is being developed. The survey was divided into five blocks: lifestyles, meat consumption and purchase habits, meat choice behaviour, knowledge about Novillo de Osorno, and consumers’ socio-demographic information. The place of residence and consumer gender, age, or income were important cues in defining consumers’ lifestyles, meat consumption and purchase habits. Respondents could be grouped into three main groups: 1. Younger people: urban with medium-high incomes, which search only for pleasure; 2. Foodies uninvolved and Females uninvolved: females with the highest income level that chose food for nutritional reasons; and 3. Traditional people: men older than 55 with low incomes, living in the Northern areas and interested in taste and in the meat’s origin. Nearly 60% of respondents had never heard about Novillo de Osorno. Hence, the supply chain has an opportunity to extend the market. Since price and confidence in the origin are important cues, they must be considered in the design of promotion strategies. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

21 pages, 4836 KiB

Open AccessArticle

Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers

by María Laura Testa, Gabriela Grigioni, Begoña Panea and Enrique Pavan

Foods 2021, 10(7), 1465; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071465 - 24 Jun 2021

Cited by 25 | Viewed by 3919

Abstract

In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal–Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, “The two main characteristics defining beef quality at purchase time are meat color and marbling”. Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: “hedonic” focused on a pleasing sensory experience, “appearance” prioritized the visual aspects, and the “health-conscious” consumers were interested in their healthy nutrition. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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17 pages, 747 KiB

Open AccessFeature PaperArticle

Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

by Mar Llauger, Anna Claret, Ricard Bou, Laura López-Mas and Luis Guerrero

Foods 2021, 10(7), 1454; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071454 - 23 Jun 2021

Cited by 17 | Viewed by 3095

Abstract

The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes toward offal and the development of meat products containing offal extracts. Consumers’ perceptions were evaluated by means of focus group discussions and a survey (N = 400) to validate the focus group results in various Spanish provinces. The theory of planned behavior was used to examine consumer attitudes. Results indicated that nutritional properties, environmental sustainability, and affordability were the main drivers, while sensory attributes, low frequency consumption, and perceived higher content of undesirable compounds were the main barriers. Three segments were identified according to their beliefs: those in favor of these products, those that were health and environmentally conscious, and those who were reluctant about them. The identification of these segments and their profiles demonstrated the necessity to focus efforts on providing reliable information on sensory and health-related issues to improve acceptability. Attitude was the most important predictor of behavioral intention regarding the global model, while the social component (subjective norm) was significant for two of the identified segments, emphasizing the relevance of the social component for acceptability. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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17 pages, 1028 KiB

Open AccessArticle

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

by Scott C. Hutchings, Luis Guerrero, Miranda Mirosa, Phil Bremer, Damien Mather, Enrique Pavan, Talia M. Hicks, Li Day and Carolina E. Realini

Foods 2021, 10(6), 1324; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061324 - 08 Jun 2021

Cited by 6 | Viewed by 2449

Abstract

This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the outbreak COVID-19. The same survey was carried out in Shanghai and Beijing pre (December 2018) and post COVID-19 (November 2020), ~9 months after China’s initial outbreak, with 500 and 523 consumers, respectively. From December 2018 to November 2020, there was an increase in the proportion of Chinese consumers purchasing red meat online or from a butcher, and cooking their lamb well-done. In contrast, there were minimal differences in Chinese consumer ratings between December 2018 and November 2020 for different lamb attributes and opinions of New Zealand lamb. Cluster analysis revealed that many consumers (140 in December 2018/376 in November 2020) used only a small portion of the high end of the scale when rating lamb attributes, resulting in little differences between the attributes. This study suggests COVID-19 has enhanced some food safety related behaviors but had little effect on Chinese opinions and preferences for New Zealand lamb attributes. It also highlights that survey design should be carefully considered when collecting responses from Chinese consumers. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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17 pages, 315 KiB

Open AccessArticle

What Turns a Product into a Traditional One?

by Sergio Erick García-Barrón, Luis Guerrero, Ariel Vázquez-Elorza and Oxana Lazo

Foods 2021, 10(6), 1284; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061284 - 04 Jun 2021

Cited by 4 | Viewed by 2366

Abstract

Consumer interest in traditional food products (TFPs) has increased in recent decades. The concept of TFPs is made up of seven dimensions. However, it is not yet clear what the contributions of these dimensions are to the perception of the traditional image of a specific product. In addition, the effects of constructs such as habit, product involvement and objective and subjective knowledge on the traditional character of a product have not been explored either. The aims of this work were to evaluate the influence of the dimensions of the traditional food concept on the perception of mezcal and tequila and to understand consumer’s perception of the traditional character of the beverages through their segmentation characteristics. Eight hundred consumers were surveyed in four Mexican cities. A questionnaire was designed to assess the constructs, TFPs’ dimensions, sociodemographic information and consumption patterns. Results showed that the dimensions of the traditional concept allowed a better understanding of the traditional character of the product, as well as their individual relevance showing that frequent consumption is not always linked to the traditional character of a product. Three clusters were obtained for both products based on the assessed dimensions of the traditional concept. The presence of the segments showed variations in the contribution of the different dimensions to the concept of “traditional”. Geographic location, special dates and sensory dimensions are determinant in the traditional perception of both beverages, which is useful to design effective strategies to promote rational and responsible consumption. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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18 pages, 2719 KiB

Open AccessArticle

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

by Yun-Mi Lee, Seo-Jin Chung, John Prescott and Kwang-Ok Kim

Foods 2021, 10(3), 598; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030598 - 12 Mar 2021

Cited by 7 | Viewed by 2455

Abstract

The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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16 pages, 496 KiB

Open AccessArticle

Investigating Italian Consumer Preferences for Different Characteristics of Provolone Valpadana Using the Conjoint Analysis Approach

by Niculina Iudita Sampalean, Tiziana de-Magistris and Daniele Rama

Foods 2020, 9(12), 1730; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121730 - 25 Nov 2020

Cited by 13 | Viewed by 2664

Abstract

The objective of this paper was twofold. First, we estimated consumer preferences for an Italian cheese (Provolone Valpadana) with respect to several attributes and levels, such as price, origin certification, production system, ‘free from’ labelling, and brand. Second, we identified consumer clusters with similar preferences for various cheese characteristics. Preferences were estimated using the conjoint analysis method. Then, a cluster analysis was used to classify consumers into different (three) clusters followed by a market simulation. In all three clusters, the attribute most preferred by Italian consumers was the brand of the cheese: consumers preferred to purchase Provolone cheese having the lowest price, produced by Auricchio, bearing a European Union (EU) quality certification, produced organically, and non-lactose-free. The results of our study provide helpful information to food companies for better segmenting their market and targeting their consumers, as well as effectively promoting their products using brands, certifications as organic and lactose-free. This study contributes to the literature on consumer preference for the EU labelling scheme (voluntary and mandatory). To our knowledge, this is the first study to investigate this combination of multiple labels displayed on the front of Italian cheese packaging. Full article

(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)

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