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The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions : a study on premium and private label yogurt products

Joachim Schouteten (UGent) , Hans De Steur (UGent) , Benedikt Sas (UGent) , Ilse De Bourdeaudhuij (UGent) and Xavier Gellynck (UGent)
(2017) JOURNAL OF DAIRY SCIENCE. 100(1). p.169-186
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Abstract
Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.
Keywords
context, brand, consumer, EmoSensory Wheel, EVOKED CONSUMPTION CONTEXTS, CENTRAL LOCATION TEST, THAT-APPLY QUESTIONS, HOME-USE TEST, CATA QUESTIONS, ECOLOGICAL VALIDITY, CONSUMER PERCEPTION, FOOD ACCEPTABILITY, FLAVOR PERCEPTION, CHECK

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Please use this url to cite or link to this publication:

Chicago
Schouteten, Joachim, Hans De Steur, Benedikt Sas, Ilse De Bourdeaudhuij, and Xavier Gellynck. 2017. “The Effect of the Research Setting on the Emotional and Sensory Profiling Under Blind, Expected, and Informed Conditions : a Study on Premium and Private Label Yogurt Products.” Journal of Dairy Science 100 (1): 169–186.
APA
Schouteten, J., De Steur, H., Sas, B., De Bourdeaudhuij, I., & Gellynck, X. (2017). The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions : a study on premium and private label yogurt products. JOURNAL OF DAIRY SCIENCE, 100(1), 169–186.
Vancouver
1.
Schouteten J, De Steur H, Sas B, De Bourdeaudhuij I, Gellynck X. The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions : a study on premium and private label yogurt products. JOURNAL OF DAIRY SCIENCE. 2017;100(1):169–86.
MLA
Schouteten, Joachim et al. “The Effect of the Research Setting on the Emotional and Sensory Profiling Under Blind, Expected, and Informed Conditions : a Study on Premium and Private Label Yogurt Products.” JOURNAL OF DAIRY SCIENCE 100.1 (2017): 169–186. Print.
@article{8500440,
  abstract     = {Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.},
  author       = {Schouteten, Joachim and De Steur, Hans and Sas, Benedikt and De Bourdeaudhuij, Ilse and Gellynck, Xavier},
  issn         = {0022-0302},
  journal      = {JOURNAL OF DAIRY SCIENCE},
  keywords     = {context,brand,consumer,EmoSensory Wheel,EVOKED CONSUMPTION CONTEXTS,CENTRAL LOCATION TEST,THAT-APPLY QUESTIONS,HOME-USE TEST,CATA QUESTIONS,ECOLOGICAL VALIDITY,CONSUMER PERCEPTION,FOOD ACCEPTABILITY,FLAVOR PERCEPTION,CHECK},
  language     = {eng},
  number       = {1},
  pages        = {169--186},
  title        = {The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions : a study on premium and private label yogurt products},
  url          = {http://dx.doi.org/10.3168/jds.2016-11495},
  volume       = {100},
  year         = {2017},
}

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