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Sensory and Consumer Testing of Novel Methods and Novel Foods
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Sensory and Consumer Testing of Novel Methods and Novel Foods

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 December 2025) | Viewed by 11804

Special Issue Editor

Prof. Dr. Edgar Chambers IV

E-Mail Website
Guest Editor
Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA
Interests: sensory quality; consumer acceptance; health aspects; product development; shelf-life; quality control
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry must create new or ‘novel’ food, beverage, and packaging products to meet the demands of the worldwide population. New ingredients, new processes, and new technologies can help developers create novel products that address the growing expectations of consumers. The development of new products is beset with uncertainties, and history suggests that a large portion of new products will fail. Thus, it is imperative that high-quality sensory testing, including consumer research, is conducted to ensure that products have the right characteristics to meet the requirements needed for marketplace success. In addition, the creation of these new or novel foods often requires novel sensory testing methods or the adaptation of established methods to measure the potential for adoption of these products by consumers.

This Special Issue of Foods welcomes original research papers, reviews, and short communications related to the following:

(a) Advancing the knowledge and strategies necessary for the sensory testing of novel food products, processes, and technologies:

  • understanding the sensory traits of new products (including their components such as ingredients, processes, or packaging);
  • perceptual differences in the novel products versus existing products;
  • the consumer aspects (e.g., liking, acceptance, use, consumption behavior, etc.) needed for the successful development of novel products for the global food industry.

(b) Showcasing the development of new sensory/consumer testing methods or adaptations of such methods for testing food products

Prof. Dr. Edgar Chambers IV
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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

  • novel
  • food
  • beverage
  • packaging
  • sensory
  • consumer
  • methods

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (6 papers)

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Research

15 pages, 2347 KB  
Article
The Hedonext® Method—A Case Study with Extra Virgin Olive Oil
by Jean-Xavier Guinard, Ellen Mayra Menezes Ayres, Karen Gee, Eleonore Loescher and Jean-Marc Sieffermann
Foods 2026, 15(2), 276; https://doi.org/10.3390/foods15020276 - 12 Jan 2026
Viewed by 251
Abstract
Consumer choice, liking, and preference can be assessed in different ways. We tested the application of a novel method called Hedonext® for the measurement of consumer liking and preference for extra virgin olive oil (EVOO). Consumers were instructed that they would be [...] Read more.
Consumer choice, liking, and preference can be assessed in different ways. We tested the application of a novel method called Hedonext® for the measurement of consumer liking and preference for extra virgin olive oil (EVOO). Consumers were instructed that they would be presented with up to eight olive oils and invited to taste each of them in sequence until they found the oil that they liked or preferred, thus ending the test, and that they would receive that oil as their reward. We compared the outcomes of the Hedonext Method to hedonic ratings on the nine-point hedonic scale of all eight oils, which were then analyzed by preference mapping. A total of 139 and 141 consumers, who consumed EVOO at least once a week and were evenly distributed by age (18–65 years old) and gender (60% women, 40% men), evaluated the set of olive oils from Italy, Spain, or California with Hedonext or the nine-point hedonic scale, respectively. The oils that were chosen most often by consumers in the Hedonext procedure were also the oils that received the highest mean hedonic ratings on the nine-point hedonic scale, and those picked the least often with Hedonext also received the lowest hedonic ratings. Traditional preference mapping from hedonic ratings and an alternative preference mapping approach through Hedonext also produced similar outcomes. The Hedonext Method was shorter to administer and was enjoyed by the consumers who experienced it because of its game-like nature. It does require, though, that the product under testing be perceived as valuable by consumers, as it serves as the reward for their participation. We conclude that the Hedonext Method represents a novel and valuable alternative to the 9-point hedonic scale, particularly for the evaluation of premium or luxury consumer products. Full article
(This article belongs to the Special Issue Sensory and Consumer Testing of Novel Methods and Novel Foods)
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20 pages, 678 KB  
Article
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks
by Agnieszka Nemś, Maria Mora, Christina J. Birke Rune, Davide Giacalone, Luis Noguera Artiaga, Angel A. Carbonell-Barrachina, Joanna Kolniak-Ostek, Anna Michalska-Ciechanowska and Agnieszka Kita
Foods 2025, 14(23), 4103; https://doi.org/10.3390/foods14234103 - 28 Nov 2025
Viewed by 530
Abstract
This study evaluated the physicochemical properties and sensory acceptance of third-generation, potato-based, extruded snacks enriched with mushroom powder (5% and 10%) across different European regions. The mushroom powder was produced from dried button mushrooms (Agaricus bisporus), ground and incorporated into the [...] Read more.
This study evaluated the physicochemical properties and sensory acceptance of third-generation, potato-based, extruded snacks enriched with mushroom powder (5% and 10%) across different European regions. The mushroom powder was produced from dried button mushrooms (Agaricus bisporus), ground and incorporated into the snack formulations, while control samples contained no mushroom powder. The investigation was conducted in Denmark, Poland, and Spain, involving 230 young adult consumers identified as the target demographic for this snack format. Incorporation of mushroom powder increased protein, fiber, ash, polyphenols, and antioxidant capacity while producing a darker color and crisper texture. Consumer acceptance varied across countries and was significantly influenced by individual differences in food involvement, neophobia, sustainability orientation, and dietary habits. Participants with greater health consciousness and sustainability engagement expressed a higher preference for snacks with greater levels of mushroom enrichment. Overall, moderate mushroom addition (5–10%) provides an optimal balance between enhanced nutritional quality, favorable sensory attributes, and broad consumer appeal, underscoring the potential of mushrooms as sustainable functional ingredients in snack product development. Full article
(This article belongs to the Special Issue Sensory and Consumer Testing of Novel Methods and Novel Foods)
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21 pages, 1144 KB  
Article
Chinese and Korean Consumers’ Preferences for Oolong and Black Oolong Teas
by Baihan Su and Jeehyun Lee
Foods 2025, 14(19), 3327; https://doi.org/10.3390/foods14193327 - 25 Sep 2025
Viewed by 1706
Abstract
Both China and Korea have significant markets for tea; however, both the availability and preference for oolong and black oolong tea vary across the two markets. Although this difference has been highlighted in previous studies, the group differences in the two markets based [...] Read more.
Both China and Korea have significant markets for tea; however, both the availability and preference for oolong and black oolong tea vary across the two markets. Although this difference has been highlighted in previous studies, the group differences in the two markets based on preferences and sensory perceptions have not been assessed. Therefore, this study aimed to investigate the overall oolong and black oolong tea preferences based on specific characteristics of the tea samples and the sensory perceptions of young Chinese and Korean consumers residing in South Korea. Twelve tea samples were selected for on-site evaluations. A Check-All-That-Apply (CATA) method with 20 sensory characteristics was used to identify the sensory characteristics perceived, supplemented by intensity ratings for key attributes. The CATA-Penalty analysis revealed sensory characteristics that significantly impacted overall liking. The results indicated that while Chinese and South Korean consumers exhibited some differences in overall preference trends, they shared similar preferences within specific tea categories. This reflects differences in preferences between Chinese and South Korean consumers for oolong and black oolong tea beverages and the possible impact of different cultural backgrounds on consumption habits. These findings provide insights into cross-cultural sensory preferences and the impact of the cultural background on tea beverage perception. Full article
(This article belongs to the Special Issue Sensory and Consumer Testing of Novel Methods and Novel Foods)
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19 pages, 3002 KB  
Article
Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
by Harald Rohm, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino and Isabel Hernando
Foods 2025, 14(9), 1489; https://doi.org/10.3390/foods14091489 - 24 Apr 2025
Viewed by 1200
Abstract
Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this [...] Read more.
Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered. Full article
(This article belongs to the Special Issue Sensory and Consumer Testing of Novel Methods and Novel Foods)
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19 pages, 1360 KB  
Article
Cross-Cultural Comparison of the Espresso Protocol Repeatability
by Jisoo Choi, Jeehyun Lee and Edgar Chambers IV
Foods 2025, 14(4), 593; https://doi.org/10.3390/foods14040593 - 11 Feb 2025
Viewed by 2210
Abstract
The Espresso Protocol (TEP) was used to assess the quality of coffee beans through espresso extraction incorporating a sensory approach. TEP includes overall quality evaluation and attribute evaluation using check-all-that-apply (CATA). This study aims to evaluate the repeatability of TEP when used by [...] Read more.
The Espresso Protocol (TEP) was used to assess the quality of coffee beans through espresso extraction incorporating a sensory approach. TEP includes overall quality evaluation and attribute evaluation using check-all-that-apply (CATA). This study aims to evaluate the repeatability of TEP when used by experts and to compare cross-cultural assessments to determine its applicability across different countries with diverse coffee cultures. Experts with over three years of experience in the coffee industry from five countries—France (n = 7), India (n = 12), Italy (n = 7), the Republic of Korea (n = 10), and the USA (n = 10)—participated in our study. The experiment was conducted in three replications using eight different single-origin coffee samples over two or three consecutive days. Cluster analysis using CATA data was performed to verify the repeatability of individual participants in the characterization of espresso samples, revealing that most participants were repeatable in their three-time evaluations. Moreover, a significant homogeneity index demonstrated a high degree of similarity in the sensory characteristics used by experts from each country, although cultural differences were observed in the terminology used to describe coffee. In conclusion, the repeatability of individual experts and the reliability of TEP were successfully demonstrated. However, some differences in sensory evaluations were noted across cultures; these were likely influenced by differences in the use of terminology, which emphasizes the need for training in the coffee lexicon. Full article
(This article belongs to the Special Issue Sensory and Consumer Testing of Novel Methods and Novel Foods)
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14 pages, 3313 KB  
Article
The Role of Bitter-Tasting Substances in Salivation and Swallowing: Results of the Pilot Study
by Ekaterina Oganesiants, Varuzhan Sarkisyan, Anastasiya Bilyalova, Vasily Isakov and Alla Kochetkova
Foods 2025, 14(2), 210; https://doi.org/10.3390/foods14020210 - 11 Jan 2025
Viewed by 5042
Abstract
The aim of this study was to investigate the effects of caffeine, vanillin, and epigallocatechin gallate on salivation and swallowing and to find ways to correct their negative effects. Solutions of these substances with an equivalent intensity of bitter taste were compared for [...] Read more.
The aim of this study was to investigate the effects of caffeine, vanillin, and epigallocatechin gallate on salivation and swallowing and to find ways to correct their negative effects. Solutions of these substances with an equivalent intensity of bitter taste were compared for this purpose. To compensate for their effect, solutions of adenosine monophosphate, saliva substitute, and their combination were used. The results of the sialometric and surface electromyographic analyses demonstrate that all of the bitter substances studied exert a significant influence on the physiology of salivation and swallowing while exhibiting distinct modes of action. Caffeine has been shown to increase the area under the swallowing electromyographic curve, which is indicative of an increase in maximal amplitude. Epigallocatechin gallate has been linked to a reduction in salivation rate, an increase in duration, and a decrease in maximal intensity of the sEMG curve. Vanillin is demonstrated to reduce the area under the swallowing electromyographic curve due to a decline in both duration and maximal intensity. The addition of adenosine monophosphate to solutions of all substances under study resulted in a convergence of the salivary secretion and swallowing profile toward a profile that is characteristic of water. The findings can be utilized to modify the physiological responses to bitter-tasting substances when developing novel food formulations. Full article
(This article belongs to the Special Issue Sensory and Consumer Testing of Novel Methods and Novel Foods)
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