Special Issue "Sensory Analysis and Consumer Research in New Product Development"

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

Deadline for manuscript submissions: 25 December 2020.

Special Issue Editors

Dr. Claudia Ruiz-Capillas
E-Mail Website1 Website2
Guest Editor
Research Scientist; Institute of Food Science, Technology and Nutrition (ICTAN) of the Spanish Science Research Council (CSIC); Department of Products (DPRD); José Antonio Novais, 10; 28040-Madrid
Tel. (+34) 91 549 23 00 (Ext. 231331); Fax: (+34) 91 549 36 27
Interests: functional and healthy food; meat and meat products; development of healthier meat products; oil-structuring methods; fat analogues; valorization of meat and meat products; ingredients; fish and fish products; animal feeding; conservation systems (MAP, HPP, etc.); food safety; food quality; flow injection analysis; additives; biogenic amines
Special Issues and Collections in MDPI journals
Dr. Ana Herrero Herranz
E-Mail Website1 Website2
Guest Editor
Template research; Institute of Food Science, Technology and Nutrition (ICTAN) of the Spanish Science Research Council (CSIC); Department of Products (DPRD)
Tel. (+34)-91-549-23-00 (Ext. 231331); Fax: (+34)-91-549-36-27
Interests: development of healthy meat products; vibrational spectroscopic techniques (raman and infrared spectroscopy); textural properties; biogenic amines; food safety; quality indices; sensorial analysis
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Sensory analysis is an essential tool in new product development to evaluate not only the quality but also the potential commercial viability of new foods. There are different types of sensory analysis available, ranging from traditional sensory profiling methods such as Quantitative Descriptive Analysis (QDA) to the more recently developed rapid sensory profiling techniques using non-trained assessors, such as Check All That Apply (CATA), Napping, Flash Profile, Free Sorting, Temporal Dominance of Sensations (TDS), etc., each having their advantages and disadvantages.

Consumer research is also essential, as attitudes, behaviors, and emotions need to be understood and measured to gather insight into the development of successful new products. The study of the context in sensory evaluation is also becoming more important, with the focus shifting from the product to the consumer and virtual reality being used as a tool to bring sensory analysis out of the traditional booths. The field of sensory and consumer research is constantly evolving, and its infiltration of social media and the use of data mining could also provide useful complementary insights for the development of new foods.

This Special Issue encourages authors to submit original research articles or reviews addressing consumer research, advances in sensory analysis techniques (both new and traditional), and the application of both sensory and consumer science in new product development.

Dr. Claudia Ruiz-Capillas
Dr. Ana Herrero Herranz
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 papers will be 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 monthly 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 1600 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

  • food quality
  • sensory properties
  • sensory analysis
  • rapid sensory profiling techniques
  • consumer research
  • new product development
  • Quantitative Descriptive Analysis (QDA)
  • Check All That Apply (CATA)
  • Napping
  • Flash Profile
  • Free Sorting
  • Temporal Dominance of Sensations (TDS)

Published Papers (2 papers)

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Research

Open AccessArticle
Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products
Foods 2020, 9(2), 209; https://doi.org/10.3390/foods9020209 (registering DOI) - 18 Feb 2020
Abstract
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this [...] Read more.
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation. Full article
(This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development)
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Open AccessArticle
Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability
Foods 2019, 8(12), 650; https://doi.org/10.3390/foods8120650 - 06 Dec 2019
Abstract
Maize-based stiff porridge, a starchy protein-deficient staple food, dominates among the populations in sub-Saharan Africa (SSA). Unfortunately, this is often consumed along with leafy vegetables since the majority of the population in this region lack resources for the purchase of high protein animal [...] Read more.
Maize-based stiff porridge, a starchy protein-deficient staple food, dominates among the populations in sub-Saharan Africa (SSA). Unfortunately, this is often consumed along with leafy vegetables since the majority of the population in this region lack resources for the purchase of high protein animal source foods, a situation that exacerbates protein-energy malnutrition. Considering this, the current study evaluated the effect of enriching maize-based stiff porridge with flour made from hydrothermally treated soybeans on consumer acceptability. A total of nine experimental flours were prepared from maize and maize-soybean mixtures following a 32 factorial design involving two factors, namely maize flour type (whole maize, non-soaked dehulled maize, and soaked dehulled maize) and soybean flour proportion (0%, 20%, and 30%). A total of 125 adult consumers from a rural setting in Malawi evaluated maize-based stiff porridges made thereof using a 7-point hedonic scale. Subsequently, the participants were asked to guess an ingredient that was added to some of the test samples. The 10% and 20% soybean-enriched maize-based stiff porridges scored 5/7 and above, with some being statistically similar to plain maize-based stiff porridges. No participant recognized that soybeans were incorporated into the maize-based stiff porridges. The study has clearly demonstrated the potential of enriching maize-based stiff porridge with hydrothermally treated soybeans without compromising consumer acceptability. This innovation could significantly contribute towards reducing the burden of energy-protein under-nutrition in SSA. Full article
(This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Sensory aspect of low fat reformulated meat products
Authors: Claudia Ruiz-Capillas
Affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain
 
Title: Sensory characteristic of Gluten-free fish nuggets with innovation coatings
Authors: Mauricio Costa Alves da Silva; Nilma Costa; Rafael Ventin; Aiana Silva; Mateus Neves; Carlos Pasqualin Cavalheiro *
Affiliation: Departamento de Medicina Veterinária Preventiva e Produção Animal Escola de Medicina Veterinária e Zootecnia Universidade Federal da Bahia Salvador - BA - Brasil
 
Title: Milk powder sensorial and rheological properties: A comparison study between camel and cow
Authors: Ahmed Zouari; Mehdi Triki*; Hamadi ATTIA; Mohamed Ali Ayadi
Affiliation: Valorisation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
 
Title: Application of vibrational spectroscopy to sensorial analysis of muscle based food
Authors: Herrero AM; Pintado T
Affiliation: department of products, Institute of Food Science, Technology and Nutrition, Madrid, Spain
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