Consumer-Led Development of Novel Sea-Buckthorn Based Beverages

Journal of Sensory Studies

Volumn 31, Issue 3, 2016, Pages 245-255

  Geertsen, Julie Leth ^a   Allesen Holm, Bodil H ^a   Giacalone, Davide ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF SOUTHERN DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; FOOD PRODUCTS; SENSORY PERCEPTION;

CONSUMER DEMOGRAPHICS; CONSUMER PERCEPTION; CONSUMER PREFERENCES; HIPPOPHAE RHAMNOIDES; PRODUCT ATTRIBUTES; PRODUCT CATEGORIES; REPRESENTATIVE SAMPLE; SENSORY CHARACTERISTICS;

PRODUCT DEVELOPMENT;

EID: 84963690541     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12207     Document Type: Article

References (34)

1. Ares, G. and Jaeger, S.R. 2013. Check-all-that-apply questions: Influence of attribute order on sensory product characterization. Food Qual. Prefer. 28, 141-153.
2. Berlyne, D.E. 1967. Arousal and reinforcement. In Nebraska Symposium on Motivation (D. Levine ed.) pp. 1-110, Nebraska University Press, Lincoln.
3. Berlyne, D.E. 1970. Novelty, complexity, and hedonic value. Percept Psychophys 8, 279-286.
4. Beveridge, T., Li, T.S., Oomah, B.D. and Smith, A. 1999. Sea buckthorn products: Manufacture and composition. J. Agric. Food Chem. 50, 113-116.
5. Cardello, A.V. and Schutz, H.G. 1996. Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation. Food Qual. Prefer. 7, 239-249.
6. DI Monaco, R., Giacalone, D., Pepe, O., Masi, P. and Cavella, S. 2014. Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study. Food Res. Int. 66, 325-331.
7. Giacalone, D. and Jaeger, S.R. 2016. Better the devil you know? How product familiarity affects usage versatility of food and beverages. J. Econ. Psychol. (in press). DOI:10.1016/j.joep.2016.02.005.
8. Giacalone, D., Bredie, W.L.P. and Frøst, M.B. 2013. "All-in-one test" (AI1): A rapid and easily applicable approach to consumer product testing. Food Qual. Prefer. 27, 108-119.
9. ® for sensory characterization of specialty beers by novices and experts. J. Food Prod. Marketing, 19, 201-218.
10. Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, W.L.P. and Frøst, M.B. 2014. Stimulus collative properties and consumers' flavor preferences. Appetite 77, 20-30.
11. Giacalone, D., Frøst, M.B., Bredie, W.L.P., Pineau, B., Hunter, D.C., Paisley, A.G., Beresford, M.K. and Jaeger, S.R. 2015. Situational appropriateness of beer is influenced by product familiarity. Food Qual. Prefer. 39, 16-27.
12. Hekkert, P., Snelders, D. and VAN Wieringen, P. 2003. 'Most advanced, yet acceptable': Typicality and novelty as joint predictors of aesthetic preference in industrial design. Br. J. Psychol. 94, 111-124.
13. Henriques, A.S., King, S.C. and Meiselman, H.L. 2009. Consumer segmentation based on food neophobia and its application to product development. Food Qual. Prefer. 20, 83-91.
14. Jaeger, S.R., Giacalone, D., Roigard, C.M., Pineau, B., Vidal, L., Gimenez, A., Frøst, M.B. and Ares, G. 2013. Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions. Food Qual. Prefer. 30, 242-249.
15. Katoch, S., Kalia, M. and Singh, V. 2006. Product development of seabuckthorn in supplementation with apple and guava vis-a-vis their feasibility. J. Food Sci. Technol. 43, 532-534.
16. Köster, E.P. and Mojet, J. 2007. Theories of food choice development. In Understanding Consumers of Food Products (L. Frewer and H.C. Van Trijp, eds.) pp. 93-124, Woodhead Publishing, Cambridge, UK.
17. Lesschaeve, I. and Bruwer, J. 2010. The importance of consumer involvement and implications for new product development. In Consumer-Driven Innovation in Food and Personal Care Products (S.R. Jaeger and H. Macfie, eds.) pp. 386-423, Woodhead Publishing, Oxford, UK.
18. Lévy, C.M., Macrae, A. and Köster, E.P. 2006. Perceived stimulus complexity and food preference development. Acta Psychol. 123, 394-413.
19. Lê, S., Josse, J. and Husson, F. 2008. FactoMineR: An R package for multivariate analysis. J. Stat. Softw. 25, 1-18.
20. NORDIC COUNCIL OF MINISTERS. 2014. New Nordic Food, http://newnordicfood.org/about-nnf-ii/new-nordic-litchen-manifesto (accessed May 10, 2014).
21. Pagès, J. 2005. Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the loire valley. Food Qual. Prefer. 16, 642-649.
22. Perrin, L. and Pagès, J. 2009. Construction of a product space from the ultra-flash profiling method: Application to 10 red wines from the Loire valley. J. Sensory Studies 24, 372-395.
23. Pliner, P. and Hobden, K. 1992. Development of a scale to measure the trait of food neophobia in humans. Appetite 19, 105-120.
24. Pliner, P., Eng, A. and Krishnan, K. 1995. The effects of fear and hunger on food neophobia in humans. Appetite 25, 77-87.
25. R Development Core Team. 2012. R: A Language and Environment for Statistical Computing. R Foundation for Statistical Computing, Vienna. ISBN 3-900051-07-0.
26. ®. Food Qual. Prefer. 32, 160-166.
27. Reverdy, C., Chesnel, F., Schlich, P., Köster, E.P. and Lange, C. 2008. Effect of sensory education on willingness to taste novel food in children. Appetite 51, 156-165.
28. Rinnan, Å., Giacalone, D. and Frøst, M.B. 2015. Check-all-that-apply data analyzed by Partial Least Squares Regression. Food Qual. Prefer. 42, 146-153.
29. Schutz, H.G. 1994. Appropriateness as a measure of the cognitive-contextual aspects of food acceptance. In Measurement of Food Preferences (H.J.H. Macfie and D.M.H. Thomson, eds.) pp. 25-50, Blackie Academic, London.
30. Stolzenbach, S., Byrne, D.V. and Bredie, W.L.P. 2011. Sensory local uniqueness of Danish honeys. Food Res. Int. 44, 2766-2774.
31. Stolzenbach, S., Bredie, W.L.P. and Byrne, D.V. 2013. Consumer concepts in new product development of local foods: Traditional versus novel honeys. Food Res. Int. 52, 144-152.
32. Tuorila, H., Meiselman, H.L., Bell, R., Cardello, A.V. and Johnson, W. 1994. Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods. Appetite 23, 231-246.
33. VAN Trijp, H.C.M. and VAN Kleef, E. 2008. Newness, value and new product performance. Trends Food Sci Technol 19, 562-573.
34. Varela, P. and Ares, G. 2012. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res. Int. 48, 893-908.