Consumers better explained drivers of liking for products containing complex flavor with subtle differences than trained panelists: Comparison between consumer‐driven free‐comment analysis and descriptive analysis of tomato sauce with added garlic flavorings
Author:
Affiliation:
1. Department of Food and Nutrition Seoul National University Seoul South Korea
2. Magok Food R&D Center, OURHOME Co. Ltd. Seoul South Korea
3. Research Institute of Human Ecology Seoul National University Seoul South Korea
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12736
Reference51 articles.
1. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
2. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation
3. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques
4. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field
5. Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate
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4. Hedonic valence of descriptive sensory terms as an indirect measure of liking: A preliminary study with red wines;Food Quality and Preference;2023-05
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