Application of sensory descriptive analysis and consumer studies to investigate traditional and authentic foods: A review

Foods

Volumn 8, Issue 2, 2019, Pages

  Yang, Jiyun ^a   Lee, Jeehyun ^a  

^a Pusan National University   (South Korea)

Author keywords

Consumer test; Descriptive analysis; Ethnic food; Sensory evaluation; Specialty food; Unique food products

Indexed keywords

EID: 85063193287     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods8020054     Document Type: Review

References (101)

1. Tuorila, H.; Monteleone, E. Sensory food science in the changing society: Opportunities, needs, and challenges. Trends Food Sci. Technol. 2009, 20, 54-62. [CrossRef]
2. Peryam, D.R.; Pilgrim, F.J. Hedonic scale method of measuring food preferences. Food Technol. 1957, 11, 9-14.
3. Lawless, H.T.; Heymann, H. Introduction. In Sensory Evaluation of Food: Principles and Practices, 2nd ed.; Lawless, H.T., Heymann, H., Eds.; Springer Science and Business Media: New York, NY, USA, 2010; pp. 1-2, ISBN 978-1-4419-6487-8.
4. Meilgaard, M.M.; Civille, G.V.; Carr, B.T. Descriptive Analysis Techniques. In Sensory Evaluation Techniques, 5th ed.; Meilgaard, M.M., Civille, G.V., Carr, B.T., Eds.; CRC Press: Boca Raton, FL, USA, 2016; pp. 201-219, ISBN 978-1-4822-1690-5.
5. Murray, J.M.; Delahunty, C.M.; Baxter, I.A. Descriptive sensory analysis: Past, present and future. Food Res. Int. 2001, 34, 461-471. [CrossRef]
6. Cairncross, S.E.; Sjostrom, L.B. Flavor profiles-A new approach to flavor problems. Food Technol. 1950, 4, 308-311. [CrossRef]
7. Civille, G.V.; Szczesniak, A.S. Guidelines to training a texture profile panel. J. Texture Stud. 1973, 4, 204-223. [CrossRef]
8. Stone, H.; Sidel, J.; Oliver, S.; Woolsey, A.; Singleton, R.C. Sensory evaluation by quantitative descriptive analysis. In Descriptive Sensory Analysis in Practice; Gacular, M.C., Jr., Ed.; Food & Nutrition Press, Inc.: Trumbull, CT, USA, 2004; pp. 23-34, ISBN 9780917678370.
9. Venturi, F.; Sanmartin, C.; Taglieri, I.; Nari, A.; Andrich, G.; Zinnai, A. Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. Agrochimica 2016, 60, 222-234. [CrossRef]
10. Lestringant, P.; Delarue, J.; Heymann, H. 2010-2015: How have conventional descriptive analysis methods really been used? A systematic review of publications. Food Qual. Preference 2018, 71, 1-7. [CrossRef]
11. D'Antuono, L.F.; Bignami, C. Perception of typical Ukrainian foods among an Italian population. Food Qual. Preference 2012, 25, 1-8. [CrossRef]
12. Groves, A.M. Authentic British food products: A review of consumer perceptions. Int. J. Consumer Stud. 2001, 25, 246-254. [CrossRef]
13. Jang, S.S.; Ha, J.; Park, K. Effects of ethnic authenticity: Investigating Korean restaurant customers in the US. Int. J. Hosp. Manag. 2012, 31, 990-1003. [CrossRef]
14. Bäckström, A.; Pirttilä-Backman, A.M.; Tuorila, H. Dimensions of novelty: A social representation approach to new foods. Appetite 2003, 40, 299-307. [CrossRef]
15. Kwon, D.Y. What is ethnic food? J. Ethn. Foods 2015, 2, 1. [CrossRef]
16. Dwyer, J.; Bermudez, O.I. Ethnic Foods. In Encyclopedia of Food Science and Nutrition, 2nd ed.; Caballero, B., Finglas, P., Toldra, F., Eds.; Academic Press: Cambridge, MA, USA, 2003; pp. 2190-2195, ISBN 978-0-12-227055-0.
17. Lee, J.; Chambers, D.H. Descriptive analysis and US consumer acceptability of 6 green tea samples from China, Japan, and Korea. J. Food Sci. 2010, 75, 141-147. [CrossRef]
18. Lee, J.; Chambers, D.H. A lexicon for flavor descriptive analysis of green tea. J. Sensory Stud. 2007, 22, 256-272. [CrossRef]
19. Koch, I.S.; Muller, M.; Joubert, E.; van der Rijst, M.; Næs, T. Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon. Food Res. Int. 2012, 46, 217-228. [CrossRef]
20. Jung, H.Y.; Kwak, H.S.; Kim, M.J.; Kim, Y.; Kim, K.O.; Kim, S.S. Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang). J. Sensory Stud. 2017, 32, e12282. [CrossRef]
21. Chung, L.; Chung, S.J. Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels. J. Food Sci. 2007, 72, 676-688. [CrossRef] [PubMed]
22. Chambers, E., IV; Lee, J.; Chun, S.; Miller, A.E. Development of a lexicon for commercially available cabbage (baechu) kimchi. J. Sensory Stud. 2012, 27, 511-518. [CrossRef]
23. Cho, J.H.; Lee, S.J.; Choi, J.J.; Chung, C.H. Chemical and sensory profiles of dongchimi (Korean watery radish kimchi) liquids based on descriptive and chemical analyses. Food Sci. Biotechnol. 2015, 24, 497-506. [CrossRef]
24. Pereira, J.A.; Dionísio, L.; Matos, T.J.S.; Patarata, L. Sensory lexicon development for a Portuguese cooked blood sausage-Morcela de Arroz de Monchique-to predict its usefulness for a geographical certification. J. Sensory Stud. 2015, 30, 56-67. [CrossRef]
25. Vázquez-Araújo, L.; Chambers, D.; Carbonell-Barrachina, Á.A. Development of a sensory lexicon and application by an industry trade panel for turrón, a European protected product. J. Sensory Stud. 2012, 27, 26-36. [CrossRef]
26. Drake, M.A. Invited review: Sensory analysis of dairy foods. J. Dairy Sci. 2007, 90, 4925-4937. [CrossRef] [PubMed]
27. Venturi, F.; Andrich, G.; Sanmartin, C.; Scalabrelli, G.; Ferroni, G.; Zinnai, A. The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting. CyTA-J. Food. 2014, 12, 291-297. [CrossRef]
28. Villagas, B.; Carbonell, I.; Costell, E. Acceptability of milk and soymilk vanilla beverages: Demographics consumption frequency and sensory aspects. Food Sci. Technol. Int. 2009, 15, 203-210. [CrossRef]
29. Jaeger, S. Non-sensory factors in sensory science research. Food Qual. Preference 2006, 17, 132-144. [CrossRef]
30. Urala, N.; Lähteenmäki, L. Attitudes behind consumers' willingness to use functional foods. Food Qual. Preference 2004, 15, 793-803. [CrossRef]
31. Köster, E.P. Diversity in the determinants of food choice: A psychological perspective. Food Qual. Preference 2009, 20, 70-82. [CrossRef]
32. Rozin, P. Cultural approaches to human food preferences. In Nutritional Modulation of Neural Function; Morley, J.E., Sterman, M.B., Walsh, J.H., Eds.; Academic Press: San Diego, CA, USA, 1988; pp. 137-153, ISBN 978-0-12-506455-2.
33. Prescott, J.; Bell, G. Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences. Trends Food Sci. Technol. 1995, 6, 201-205. [CrossRef]
34. Frez-Muñoz, L.; Steenbekkers, B.L.; Fogliano, V. The choice of canned whole peeled tomatoes is driven by different key quality attributes perceived by consumers having different familiarity with the product. J. Food Sci. 2016, 81, 2988-2996. [CrossRef]
35. Raudenbush, B.; Frank, R.A. Assessing food neophobia: The role of stimulus familiarity. Appetite 1999, 32, 261-271. [CrossRef]
36. Ares, G. Methodological issues in cross-cultural sensory and consumer research. Food Qual. Preference 2018, 64, 253-263. [CrossRef]
37. Hu, X.; Lee, J. Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers. Food Qual. Preference 2018. [CrossRef]
38. Meiselman, H.L. A review of the current state of emotion research in product development. Food Res. Int. 2015, 76, 192-199. [CrossRef]
39. Kim, M.K.; Lee, Y.J.; Kwak, H.S.; Kang, M.W. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea. J. Food Sci. 2013, 78, S1451-S1458. [CrossRef] [PubMed]
40. Bayarri, S.; Marti, M.; Carbonell, I.; Costell, E. Identifying drivers of liking for commercial spreadable cheeses with different fat content. J. Sensory Stud. 2012, 27, 1-11. [CrossRef]
41. King, S.C.; Meiselman, H.L. Development of a method to measure consumer emotions associated with foods. Food Qual. Preference 2010, 21, 168-177. [CrossRef]
42. Ojeda, M.; Etaio, I.; Guerrero, L.; Fernández-Gil, M.P.; Pérez-Elortondo, F.J. Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese. J. Sensory Stud. 2018, 33, e12318. [CrossRef]
43. Braghieri, A.; Piazzolla, N.; Romaniello, A.; Paladino, F.; Ricciardi, A.; Napolitano, F. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese. J. Dairy Sci. 2015, 98, 1479-1491. [CrossRef] [PubMed]
44. Braghieri, A.; Girolami, A.; Riviezzi, A.M.; Piazzolla, N.; Napolitano, F. Liking of traditional cheese and consumer willingness to pay. Italian J. Anim. Sci. 2014, 13, 3029. [CrossRef]
45. Liggett, R.E.; Drake, M.A.; Delwiche, J.F. Impact of flavor attributes on consumer liking of Swiss cheese. J. Dairy Sci. 2008, 91, 466-476. [CrossRef] [PubMed]
46. Roh, S.H.; Lee, S.M.; Kim, S.S.; Kim, K.O. Importance of applying condiments in a commonly consumed food system for understanding the association between familiarity and sensory drivers of liking: A study focused on Doenjang. J. Food Sci. 2018, 83, 464-474. [CrossRef] [PubMed]
47. Kim, M.K.; Lee, K.G. Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea. J. Food Sci. 2014, 79, S2330-S2336. [CrossRef] [PubMed]
48. Sabbe, S.; Verbeke, W.; Deliza, R.; Matta, V.M.; Van Damme, P. Consumer liking of fruit juices with different açaí (Euterpe oleracea Mart.) concentrations. J. Food Sci. 2009, 74, 171-176. [CrossRef] [PubMed]
49. Di Monaco, R.; Miele, N.A.; Volpe, S.; Masi, P.; Cavella, S. Temporal dominance of sensations and dynamic liking evaluation of polenta sticks. Br. Food J. 2016, 118, 749-760. [CrossRef]
50. López, C.M.; Bru, E.; Vignolo, G.M.; Fadda, S.G. Main factors affecting the consumer acceptance of Argentinean fermented sausages. J. Sensory Stud. 2012, 27, 304-313. [CrossRef]
51. Pagliuca, M.M.; Scarpato, D. The olive oil sector: A comparison between consumers and “experts” choices by the sensory analysis. Proc. Econ. Financ. 2014, 17, 221-230. [CrossRef]
52. Delgado, C.; Gómez-Rico, A.; Guinard, J.X. Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil. Food Res. Int. 2013, 54, 2112-2121. [CrossRef]
53. Jang, S.H.; Hong, J.H.; Kim, M.Y. Consumer acceptability and purchase intent of traditional Korean soup in the United States and Japan. Food Sci. Biotechnol. 2014, 23, 389-400. [CrossRef]
54. Agriculture and Agri-Food Canada. Global Consumer Trends: Sensory Food Experiences. Market Analysis Report; September 2011. Available online: http://www.cme-mec.ca/_uploads/_media/gt64jqkt.pdf (accessed on 3 October 2018).
55. Hsu, A.U.S. Is A Spicier Nation (Literally) Since 1970s. Available online: https://www.npr.org/templates/story/story.php?storyId=128852866 (accessed on 3 October 2018).
56. Jolley, B.; Van der Rijst, M.; Joubert, E.; Muller, M. Sensory profile of rooibos originating from the Western and Northern Cape governed by production year and development of rooibos aroma wheel. S. Afr. J. Bot. 2017, 110, 161-166. [CrossRef]
57. Lee, J.; Chambers, D.H.; Chambers, E., 4th. A comparison of the flavor of green teas from around the world. J. Sci. Food Agric. 2014, 94, 1315-1324. [CrossRef]
58. Lee, J.; Chambers, D.H. Flavors of green tea change little during storage. J. Sensory Stud. 2010, 25, 512-520. [CrossRef]
59. Lee, S.M.; Chung, S.J.; Lee, O.H.; Lee, H.S.; Kim, Y.K.; Kim, K.O. Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea. J. Sensory Stud. 2008, 23, 450-467. [CrossRef]
60. Lee, O.H.; Lee, H.S.; Sung, Y.E.; Lee, S.M.; Kim, K.O. Sensory characteristics and consumer acceptability of various green teas. Food Sci. Biotechnol. 2008, 17, 349-356.
61. Lee, S.M.; Lee, H.S.; Kim, K.H.; Kim, K.O. Sensory characteristics and consumer acceptability of decaffeinated green teas. J. Food Sci. 2009, 74, 135-141. [CrossRef] [PubMed]
62. Jeong, S.Y.; Chung, S.J.; Suh, D.S.; Suh, B.C.; Kim, K.O. Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce. J. Food Sci. 2004, 69, 319-325. [CrossRef]
63. Cherdchu, P.; Chambers, E., IV; Suwonsichon, T. Sensory lexicon development using trained panelists in Thailand and the USA: Soy sauce. J. Sensory Stud. 2013, 28, 248-255. [CrossRef]
64. Imamura, M. Descriptive terminology for the sensory evaluation of soy sauce. J. Sensory Stud. 2016, 31, 393-407. [CrossRef]
65. Pujchakarn, T.; Suwonsichon, S.; Suwonsichon, T. Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce. J. Sensory Stud. 2016, 31, 443-452. [CrossRef]
66. Cherdchu, P.; Chambers, E., IV. Effect of carriers on descriptive sensory characteristics: A case study with soy sauce. J. Sensory Stud. 2014, 29, 272-284. [CrossRef]
67. Mukisa, I.M.; Kiwanuka, B.J. Traditional processing, composition, microbial quality and sensory characteristics of Eshabwe (ghee sauce). Int. J. Dairy Technol. 2018, 71, 149-157. [CrossRef]
68. Kim, M.R.; Go, J.E.; Kim, H.Y.; Chung, S.J. Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste). Food Sci. Biotechnol. 2017, 26, 409-418. [CrossRef] [PubMed]
69. Hong, J.H.; Lee, K.W.; Chung, S.; Chung, L.; Kim, H.R.; Kim, K.O. Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing. Food Sci. Biotechnol. 2012, 21, 829-837. [CrossRef]
70. Kim, H.G.; Hong, J.H.; Song, C.K.; Shin, H.W.; Kim, K.O. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). J. Food Sci. 2010, 75, S375-S383. [CrossRef] [PubMed]
71. Stolzenbach, S.; Byrne, D.V.; Bredie, W.L.P. Sensory local uniqueness of Danish honeys. Food Res. Int. 2011, 44, 2766-2774. [CrossRef]
72. Chung, J.A.; Lee, H.S.; Chung, S.J. Developing sensory lexicons for tofu. Food Qual. Culture 2008, 2, 27-31.
73. Kamizake, N.K.K.; Silva, L.C.P.; Prudencio, S.H. Impact of soybean aging conditions on tofu sensory characteristics and acceptance. J. Sci. Food Agric. 2018, 98, 1132-1139. [CrossRef] [PubMed]
74. Gašperlin, L.; Skvarca, M.; Žlender, B.; Lušnic, M.; Polak, T. Quality Assessment of Slovenian Krvavica, A Traditional Blood Sausage: Sensory Evaluation. J. Food Process. Preserv. 2014, 38, 97-105. [CrossRef]
75. Choi, Y.S.; Choi, J.H.; Han, D.J.; Kim, H.Y.; Lee, M.A.; Kim, H.W.; Lee, C.H.; Paik, H.D.; Kim, C.J. Physicochemical and sensory characterization of Korean blood sausage with added rice bran fiber. Korean J. Food Sci. Anim. Resour. 2009, 29, 260-268. [CrossRef]
76. Diez, A.M.; Santos, E.M.; Jaime, I.; Rovira, J. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. Food Microbiol. 2008, 25, 154-161. [CrossRef]
77. Ruiz Pérez-Cacho, M.P.; Galán-Soldevilla, H.; León Crespo, F.; Molina Recio, G. Determination of the sensory attributes of a Spanish dry-cured sausage. Meat Sci. 2005, 71, 620-633. [CrossRef]
78. Marangoni, C.; de Moura, N.F. Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil. Food Sci. Technol. 2011, 31, 119-123. [CrossRef]
79. Jo, S.G.; Lee, S.M.; Sohn, K.H.; Kim, K.O. Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef). Food Sci. Biotechnol. 2015, 24, 921-930. [CrossRef]
80. Zeppa, G.; Bertolino, M.; Rolle, L. Quantitative descriptive analysis of Italian polenta produced with different corn cultivars. J. Sci. Food Agric. 2012, 92, 412-417. [CrossRef] [PubMed]
81. Chawla, R.; Patil, G.R.; Singh, A.K. Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis. J. Food Sci. Technol. 2014, 51, 558-564. [CrossRef] [PubMed]
82. Kim, H.R.; Kim, K.M.; Chung, S.J.; Lee, J.W.; Kim, K.O. Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack). J. Food Sci. 2007, 72, 544-550. [CrossRef]
83. Al-Farsi, M.; Alasalvar, C.; Morris, A.; Baron, M.; Shahidi, F. Compositional and sensory characteristics of three native sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. J. Agric. Food Chem. 2005, 53, 7586-7591. [CrossRef] [PubMed]
84. Lee, J.; Chambers, E., IV; Chambers, D.H.; Chun, S.S.; Oupadissakoon, C.; Johnson, D.E. Consumer acceptance for green tea by consumers in the United States, Korea and Thailand. J. Sensory Stud. 2010, 25, 109-132. [CrossRef]
85. Borgogno, M.; Favotto, S.; Corazzin, M.; Cardello, A.V.; Piasentier, E. The role of product familiarity and consumer involvement on liking and perceptions of fresh meat. Food Qual. Preference 2015, 44, 139-147. [CrossRef]
86. Choi, Y.; Lee, J. The effect of extrinsic cues on consumer perception: A study using milk tea products. Food Qual. Preference 2019, 71, 343-353. [CrossRef]
87. Kwak, H.S.; Jung, H.Y.; Kim, M.J.; Kim, S.S. Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests. J. Sensory Stud. 2017, 32, e12302. [CrossRef]
88. Hough, G.; Wakeling, I.; Mucci, A.; Chambers, E., IV; Gallardo, I.M.; Alves, L.R. Number of consumers necessary for sensory acceptability tests. Food Qual. Preference 2006, 17, 522-526. [CrossRef]
89. Park, H.J.; Ko, J.M.; Jang, S.H.; Hong, J.H. Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profiling. Food Sci. Biotechnol. 2017, 26, 427-434. [CrossRef] [PubMed]
90. Jang, S.H.; Kim, M.J.; Lim, J.; Hong, J.H. Cross-cultural comparison of consumer acceptability of kimchi with different degree of fermentation. J. Sensory Stud. 2016, 31, 124-134. [CrossRef]
91. Hong, J.H.; Park, H.S.; Chung, S.J.; Chung, L.; Cha, S.M.; Lê, S.; Kim, K.O. Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with K orean Traditional Cookie (Yackwa). J. Sensory Stud. 2014, 29, 110-125. [CrossRef]
92. Heo, J.; Lee, J. US consumers' acceptability of soy sauce and bulgogi. Food Sci. Biotechnol. 2017, 26, 1271-1279. [CrossRef] [PubMed]
93. Vázquez-Araújo, L.; Adhikari, K.; Chambers, E., IV; Chambers, D.; Carbonell-Barrachina, A. Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers. Food Sci. Technol. Int. 2015, 21, 454-466.
94. Braghieri, A.; Piazzolla, N.; Carlucci, A.; Bragaglio, A.; Napolitano, F. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages. Meat Sci. 2016, 111, 122-129. [CrossRef]
95. Toontom, N.; Posri, W.; Lertsiri, S.; Meenune, M. Effect of drying methods on Thai dried chilli's hotness and pungent odour characteristics and consumer liking. Int. Food Res. J. 2016, 23, 289-299.
96. Saleh, M.; Akash, M.W.; Al-Dabbas, M.; Al-Ismail, K.M. Sesame-oil-cake (SOC) impacted consumer liking of a traditional Jordanian dessert; a mixture response surface model approach. Life Sci. J. 2014, 11, 38-44.
97. Chambers, E., IV; Bowers, J.A.; Dayton, A.D. Statistical designs and panel training/experience for sensory analysis. J. Food Sci. 1981, 46, 1902-1906. [CrossRef]
98. Tuorila, H.; Huotilainen, A.; Lähteenmäki, L.; Ollila, S.; Tuomi-Nurmi, S.; Urala, N. Comparison of affective rating scales and their relationship to variables reflecting food consumption. Food Qual. Preference 2008, 19, 51-61. [CrossRef]
99. Lawless, L.J.; Threlfall, R.T.; Meullenet, J.F.; Howard, L.R. Applying a mixture design for consumer optimization of black cherry, Concord grape and pomegranate juice blends. J. Sensory Stud. 2013, 28, 102-112. [CrossRef]
100. Lawless, L.J.; Threlfall, R.T.; Meullenet, J.F. Using a choice design to screen nutraceutical-rich juices. J. Sensory Stud. 2013, 28, 113-124. [CrossRef]
101. Drake, M.A.; Yates, M.D.; Gerard, P.D.; Delahunty, C.M.; Sheehan, E.M.; Turnbull, R.P.; Dodds, T.M. Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America. Int. Dairy J. 2005, 15, 473-483. [CrossRef]