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Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods
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Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods

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

Deadline for manuscript submissions: 25 September 2026 | Viewed by 6986

Special Issue Editor

Prof. Dr. Matthew McSweeney

E-Mail Website
Guest Editor
School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2R6, Canada
Interests: sensory analysis; consumer attitudes; consumer preferences; projective mapping; check all that apply; novel ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the Guest Editor of this Special Issue, I would like to invite you to contribute a paper that focuses on the “Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods”. As consumers continue to demand more from their food, including nutritional benefits, environmental benefits, and convenience, without sacrificing acceptable sensory properties, novel foods and ingredients need to be explored by the food industry. For these new and novel foods and ingredients to be successful, sensory analysis and consumer preferences studies are necessary. This Special Issue will provide a platform to discuss new and novel foods and ingredients and their corresponding sensory properties that are currently being explored by researchers. This Special Issue will allow for novel foods and ingredients to be created and allow for researchers to explore new ingredients that add value to various food items. Research articles and reviews on the various sensory properties of, and consumer attitudes toward, novel foods and ingredients are welcome.

Prof. Dr. Matthew McSweeney
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 ingredients
  • value addition
  • food product development
  • sensory analysis
  • consumer perception
  • new foods
  • food waste
  • novel foods
  • familiarity
  • food neophobia

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Published Papers (5 papers)

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Research

14 pages, 1956 KB  
Article
Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models
by Kanokwan Promjeen, Niramon Utama-ang and Witoon Prinyawiwatkul
Foods 2026, 15(11), 1875; https://doi.org/10.3390/foods15111875 - 26 May 2026
Viewed by 78
Abstract
Mung beans (Vigna radiata L.) can be considered an environmentally sustainable food due to their nutritional value, environmental benefits, and their potential in reducing reliance on animal-based proteins. Mung bean protein hydrolysate (MBPH) is a plant-based functional ingredient; however, its application in [...] Read more.
Mung beans (Vigna radiata L.) can be considered an environmentally sustainable food due to their nutritional value, environmental benefits, and their potential in reducing reliance on animal-based proteins. Mung bean protein hydrolysate (MBPH) is a plant-based functional ingredient; however, its application in beverages is restricted by intense bitterness. This study was the first one to determine the consumer rejection threshold (CRT) of MBPH in three beverage matrices [water, unsweetened brewed tea (USBT), and sweetened brewed tea (SBT)] to evaluate how sweetness modulated bitterness perception and, in turn, affected consumer acceptance. Sensory evaluation was conducted with 308 consumers to evaluate acceptance of overall quality and bitter taste (yes/no), hedonic rating (overall liking and liking of taste and bitterness; a 9-point hedonic scale), and preference (a 2-alternative forced-choice, 2-AFC test) of three beverage matrices across MBPH concentrations of 0.0–1.2% (w/v). Acceptance decreased with increasing MBPH concentration across all matrices, with distinct differences in CRT values among samples. Based on overall acceptance, CRT values were 0.40% MBPH for water, 0.48% MBPH for USBT, and 0.80% MBPH for SBT. CRT values based on bitterness liking were lower (0.18–0.64%) compared to those (0.24–0.76%) based on overall taste and overall liking, indicating that bitterness perception was the primary driver of rejection. The 2-AFC results showed consistent preference for control samples; therefore, CRT could not be determined using this method under the experimental condition in this study. Overall, CRT values increased from 0.18–0.48% MBPH for USBT to 0.64–0.80% MBPH for SBT, demonstrating a quantitative shift associated with matrix composition and the presence of sweetness, providing a practical strategy for product developers to enhance the palatability of plant-based beverages containing MBPH. Full article
(This article belongs to the Special Issue Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods)
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12 pages, 776 KB  
Article
Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods
by Busarawan Chaiya, Pitchayapat Chonpracha, Pamarin Waimaleongora-ek, Sujinda Sriwattana and Witoon Prinyawiwatkul
Foods 2026, 15(9), 1605; https://doi.org/10.3390/foods15091605 - 6 May 2026
Viewed by 205
Abstract
KCl, when used at a high concentration, imparts undesirable bitterness which can be suppressed using blockers such as L-Arginine (L-Arg). Sensory discrimination of saltiness and bitterness intensity of salt mixtures (KCl/NaCl/L-Arg) was determined by two methods: the R-Index (RIX) and Partial Projective Mapping [...] Read more.
KCl, when used at a high concentration, imparts undesirable bitterness which can be suppressed using blockers such as L-Arginine (L-Arg). Sensory discrimination of saltiness and bitterness intensity of salt mixtures (KCl/NaCl/L-Arg) was determined by two methods: the R-Index (RIX) and Partial Projective Mapping (PPM). Four mixed salt solutions [KCl/NaCl/L-Arg: (A) 70/20/10, (B) 65/25/10, (C) 60/30/10, and (D) 55/35/10] at 0.5%, 1.0% and 1.5% w/v were prepared in order to impart different saltiness and bitterness perception, and compared to the control [100% NaCl; 0:100:0 (E)]. Using RIX, some degrees of differences in perceived saltiness and bitterness among salt mixtures were detected at all salt concentrations. However, using PPM, significant differences in saltiness and bitterness perception were not found between all salt mixtures and the control at 0.5% w/v. Both RIX and PPM methods could be used to discriminate saltiness and bitterness intensity among salt substitute mixtures and the control; however, the obtained results were conceptually distinct and must be interpreted cautiously based on the experimental test conditions used in this study. Full article
(This article belongs to the Special Issue Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods)
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19 pages, 1770 KB  
Article
Sensory–Chemical Co-Dynamics in Kadsura coccinea: ROAV-Driven Prioritization of Cultivar-Specific Odorants and Mechanistic Validation via Molecular Docking
by Lin Wang, Ruiyin Zhang, Huilan Wu, Juan Xie, Qi Tang and Zhen Dong
Foods 2025, 14(21), 3603; https://doi.org/10.3390/foods14213603 - 23 Oct 2025
Cited by 2 | Viewed by 1134
Abstract
This study deciphered the aroma differences in three Kadsura coccinea cultivars (F023, F054, F055) through integrated volatile-omics and sensory analysis. HS-SPME-GC-MS identified 49 volatiles dominated by sesquiterpenes (65.2–78.4%). ROAV prioritization revealed cultivar-specific drivers: γ-dodecalactone (ROAV = 73.0) defined F054’s fruity–floral character; humulene (ROAV [...] Read more.
This study deciphered the aroma differences in three Kadsura coccinea cultivars (F023, F054, F055) through integrated volatile-omics and sensory analysis. HS-SPME-GC-MS identified 49 volatiles dominated by sesquiterpenes (65.2–78.4%). ROAV prioritization revealed cultivar-specific drivers: γ-dodecalactone (ROAV = 73.0) defined F054’s fruity–floral character; humulene (ROAV = 100) and β-caryophyllene shaped F023’s woody–pungent profile; and β-pinene (ROAV = 100) characterized F055’s herbaceous freshness. Molecular docking confirmed high-affinity binding of γ-dodecalactone to OR2W1 (ΔG = −6.42 kcal/mol via ASN155 H-bonding). Sensory PCA explained 83.48% of the variance, segregating cultivars along distinct axes (F054: sweet-aromatic; F023: woody-spicy; F055: herbaceous-fresh). Joint PCA validated γ-dodecalactone–coconut milk spatial co-localization (θ < 10°) and β-caryophyllene–woody note correlations (r > 0.9), establishing γ-dodecalactone as a breeding biomarker for aroma-driven cultivar improvement. Full article
(This article belongs to the Special Issue Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods)
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13 pages, 532 KB  
Article
An Investigation into the Sensory Properties of Luffa (Luffa cylindrica (L.)) Fruit Powder
by Matthew Code and Matthew B. McSweeney
Foods 2025, 14(15), 2594; https://doi.org/10.3390/foods14152594 - 24 Jul 2025
Viewed by 2096
Abstract
Luffa fruit is an underutilized and novel ingredient in North America. To increase the shelf life of luffa fruit, this study evaluated the creation of luffa fruit powder using three different drying temperatures (40 °C, 50 °C, and 60 °C). The objective of [...] Read more.
Luffa fruit is an underutilized and novel ingredient in North America. To increase the shelf life of luffa fruit, this study evaluated the creation of luffa fruit powder using three different drying temperatures (40 °C, 50 °C, and 60 °C). The objective of this study was to evaluate the sensory properties and acceptability of luffa fruit powder with unfamiliar consumers (those who do not regularly eat luffa fruit). Participants (n = 88) evaluated the luffa fruit powders mixed into couscous, as well as a control (couscous without luffa fruit powder) using check-all-that-apply and hedonic scales. Furthermore, the participants were asked how they felt about luffa fruit powder after evaluating the samples (comment question). The hedonic scores were not significantly affected by the addition of the luffa seed powders dried at different temperatures. However, the luffa seed powder was associated with a mild flavour, as well as being described as earthy and vegetal. The participants did indicate that the luffa seed powder added moistness to the couscous. As the drying temperature increased so did the intensity of the flavour. Furthermore, participants indicated they would be interested in luffa seed powder if it has nutritional benefits. Overall, this study investigated the sensory properties of a novel ingredient, luffa seed powder, and future studies should continue to explore its sensory properties and chemical components. Full article
(This article belongs to the Special Issue Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods)
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18 pages, 1223 KB  
Article
Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile
by Isabel Janid Perez-Viveros, Sergio Erick García-Barrón, Blanca Elizabeth Hernández-Rodríguez, Ariadna Isabel Barrera-Rodríguez, Claudia Ariadna Acero-Ortega and Anastacio Espejel-García
Foods 2025, 14(9), 1652; https://doi.org/10.3390/foods14091652 - 7 May 2025
Cited by 1 | Viewed by 2683
Abstract
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, [...] Read more.
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. Full article
(This article belongs to the Special Issue Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods)
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