Abstract
Although penalty analysis has been used for product development for many years, its application is less widespread. Penalty analysis provides a quick and easy way to identify those sensory attributes that significantly influence consumers' preferences. The information provided helps food product developers to focus on key sensory attributes and with their improvement the overall product preference increases. The present paper focuses on the introduction of penalty analysis to the readers through an example of lemonades. Three prototypes of lemonades were tested with 65 consumers to identify the optimal level of sugar and lemon juice content that meets the need of the majority of the consumer group. Results suggest that with only three prototypes, the proper composition is easy to define.
Publisher
Centre for Evaluation in Education and Science (CEON/CEES)
Reference14 articles.
1. Clemente-Villalba J, Cano-Lamadrid M, Issa-Issa H, et al. (2021) Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk. LWT 140: 110606. DOI: 10.1016/j.lwt.2020.110606;
2. English MM, Scrosati PM, Aquino AJ, et al. (2020) Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk. Food Research International 137: 109697. DOI: 10.1016/j.foodres.2020.109697;
3. Gere A, Szabó Z, Pásztor-Huszár K, et al. (2017) Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs. Journal of Food Science 82(5): 1200-1207. DOI: 10.1111/1750-3841.13701;
4. ISO 8586:2012 (2012) ISO 8586:2012, Sensory analysis --General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. ISO;
5. Kilcast D (2010) Sensory Analysis for Food and Beverage Quality Control - A Practical Guide. Cambridge: Woodhead Publishing Limited;