The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against...
Circular economies have focused on managing organizations and changes in production and consumption models that lead to the better use of resources, generating the least waste. These changes toward new circular models will only be possible if consume...
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but th...
Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines. The purpose of this study was to investigate consumers’ behaviors rela...
This paper explores consumer profiles and preferences for organic food on the island of Tenerife (Canary Islands, Spain). With a growing demand for organic products driven by health-consciousness and environmental concerns, understanding the factors...
Despite the World Health Organization (WHO) advocating a healthy and balanced diet for consumers for many years, inadequate fruit and vegetable (FV) consumption remains a substantial issue with economic, social, environmental, and nutritional implica...
Understanding consumer food preferences can provide agribusinesses with a competitive advantage through meeting consumers’ needs. Consumers’ preferences for food attributes have been extensively examined, focusing on specific aspects of a...
This paper examines the pervasive yet underrecognized phenomenon of consumer racial profiling (CRP) against Indigenous peoples in Canada. Drawing on sociolegal analysis, public health research, and empirical data, the authors demonstrate how CRP&mdas...
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...
17 September 2021
Street food markets are important for local economic development, but they must also meet visitors’ demands while operating. Since consumers’ trust is based on their perception on different aspects of these markets, the aim of this work was to study...
A greater comprehension of factors contributing to pleasure from food-related experiences could increase understanding of underlying processes around different eating behaviours. We explored drivers of food pleasure and whether certain consumer chara...
The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quant...
Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin (Alicante, Spain) and recognized by the European Union in its E-Bacchus database. The aims of this study were (i) to evaluate the degree of consumer accepta...
Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in...
This work aimed to adapt the EsSense Profile® emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon...
The global market for potato and corn chips is rapidly expanding due to the modern fast-paced lifestyle. However, the high fat content, especially saturated fats in these deep-fried snacks, poses significant health risks such as hypertension, coronar...
Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can al...
HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g. polyphenols), but...
Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using...
As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52...
The production and consumption of organic products have been increasing in Portugal, as well as in the European Union as a whole. The main objective of this work is to understand the consumption habits of organic medicinal and aromatic plants (OMAPs)...
Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the pr...
This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks...
Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional prope...
Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of t...
With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies—check-all-that...
Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular a...
Nowadays ICT platforms allow users to control energy consumption, as well as optimizing their energy efficiency. In these days, this is a powerful tool for any user considering its remote real-time data access feature, thus permitting energy consumpt...
This article analyzes the willingness to pay of Costa Rican consumers for three environmental certifications in the coffee market, namely, Carbon Neutral, Fairtrade, and ISO 14001. A face-to-face survey was applied to 1191 Costa Rican inhabitants. Th...
The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this...
Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC a...
Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk...
In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulations due to its valuable nutritional profile. This research aimed to compare the effects of different levels of dietar...
This paper investigates the profile of end user of renewable energy sources (RES) among Polish households. Users differ in their sex, age, economic status, knowledge about energy, their attitudes toward RES and pro-ecological behavior therefore our f...
The study investigates Greek consumers’ beliefs and their assessment of the risks associated with consuming potatoes they perceive as contaminated with pesticide residues, aiming to understand the relationship between perceived risk and actual...
The fruit sector in Romania and, particularly, the apple production sector, is considered to have been in decline in recent decades. Changes in the behavior and consumption habits of the population, together with climate change and the increase in fr...
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the p...
The growing environmental concerns and liberalization of energy markets have resulted in an increased competition between utilities and a strong focus on efficiency. To develop new energy efficiency measures and optimize operations, utilities seek ne...
The aim of this paper is to provide a comprehensive overview of how electricity is produced from different sources and the electricity needs of the consumer. According to the Green Deal pact, the objective is to gradually reduce polluting emissions i...
In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The s...
Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF a...
Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents i...
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...
Food color is a powerful determinant of consumer perception, influencing emotions, taste expectations, and hedonic responses. This study investigated how red, yellow, and blue plating colors affect emotional responses, acceptance, and taste associati...
Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative t...
Sensory linguistics and food science meet in the field of consumer studies. Glossaries of emotions and tools for measuring feelings related to food consumption are being developed in order to understand consumer preferences, and to gain insight to be...
This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analy...
Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation...
This paper proposes a novel feature construction methodology aiming at both clustering yearly load profiles of low-voltage consumers, as well as investigating the stochastic nature of their peak demands. These load profiles describe the electricity c...
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and No...
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