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Review

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea
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Foods 2019, 8(2), 54; https://doi.org/10.3390/foods8020054
Received: 7 January 2019 / Revised: 13 January 2019 / Accepted: 14 January 2019 / Published: 2 February 2019
(This article belongs to the Special Issue Analysis of Sensory Properties in Foods)
As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction. View Full-Text
Keywords: sensory evaluation; specialty food; unique food products; ethnic food; descriptive analysis; consumer test sensory evaluation; specialty food; unique food products; ethnic food; descriptive analysis; consumer test
MDPI and ACS Style

Yang, J.; Lee, J. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods 2019, 8, 54. https://doi.org/10.3390/foods8020054

AMA Style

Yang J, Lee J. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods. 2019; 8(2):54. https://doi.org/10.3390/foods8020054

Chicago/Turabian Style

Yang, Jiyun, and Jeehyun Lee. 2019. "Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review" Foods 8, no. 2: 54. https://doi.org/10.3390/foods8020054

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