Loading...
6 results
Search Results
Now showing 1 - 6 of 6
- Consumer acceptance and sensory profiling of reengineered kitoza productsPublication . Pintado, Ana I. E.; Monteiro, Maria João; Talon, Régine; Leroy, Sabine; Scislowski, Valérie; Fliedel, Geneviève; Rakoto, Danielle; Maraval, Isabelle; Costa, Ana I. A.; Silva, Ana P.; Pallet, Dominique; Tomlins, Keith; Pintado, M. E.Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.
- Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processesPublication . Monteiro, Maria João P.; Costa, Ana Isabel A.; Fliedel, Geneviève; Cissé, Mady; Bechoff, Aurélie; Pallet, Dominique; Tomlins, Keith; Pintado, Maria Manuela E.The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio. Consumer evaluations, in turn, were driven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption.
- Food product introduction failure: reasons and remediesPublication . Costa, Ana Isabel A.; Monteiro, Maria João P.This article reviews the causes of product introduction failure in the Food & Beverage industry, focusing on consumer and marketing factors, and advances potential remedies. It first introduces key concepts in product acceptance/adoption theories: the consumer decision-making process, main drivers (product, adopter and social system) and barriers (passive/active resistance), and the evolution of hedonic responses to new products. It then discusses specific reasons for failure: food neophobia, novel technology rejection, optimal stimulation level, sensory/consumer research shortcomings and poor marketing support. Lastly, it describes the development of hibiscus beverages of African tradition for the European market to illustrate some practical challenges and solutions.
- Historical wines of Portugal: the classification, consumer associations and marketing implicationsPublication . Costa, Ana Isabel de Almeida; Marano-Marcolini, Carla; Malfeito-Ferreira, Manuel; Loureiro, VirgílioGeographical origin, use of traditional varieties and ancestral viticulture/oenology practices characterize wines classified as Historical Wines of Portugal (HWP). This study identifies the authenticity attributes consumers associate with this classification and assesses the relative strength of associations. A review of brand authenticity research and interviews with Portuguese wine producers (n = 3) and consumers (n = 12) were conducted to identify HWP classification attributes. Strength of attribute association was subsequently evaluated in an online questionnaire with a convenience sample of Portuguese wine consumers (n = 641), which included a measure of general wine knowledge and questions about the adequacy of different contexts for HWP purchase and consumption. Wine knowledge markedly affected the nature and strength of consumer associations. Compared to Aspirational Explorers, wine connoisseurs emerged as Heritage Gatekeepers, associating origin, cultural heritage, quality, production and at-home consumption more strongly with HWP, and tradition, wine age and out-of-home consumption less strongly. Market recognition of HWP as a novel and distinctive table wine classification, with well-defined and unique attributes, is thus likely to depend on consumers’ general wine knowledge. Related promotional activities targeting wine novices should first focus on educating them on HWP classification, whereas those directed at savvier consumers should emphasize wine authenticity cues instead.
- Acceptability of reengineered Hibiscus drinks by Senegalese consumersPublication . Monteiro, M. J.; Cisse, M.; Fliedel, G.; Bechoff, A.; Bouche, M.; Pallet, D.; Tomlins, K.; Ayessou, A.; Costa, A. I. A.; Pintado, M. M.Bissap is a non-alcoholic drink commonly consumed in African countries, particularly in Senegal. It is made from Hibiscus sabdariffa L. - an herbaceous plant belonging to the Malvaceae, most often from its Ordinary/Kor (Senegal) and/or Vimto (Sudan) varieties. Past research has shown that Hibiscus drinks are generally rich in vitamins, minerals and bioactive compounds. These drinks are amongst the products investigated by AFTER, an EU FP7-funded research project aiming at the production of good quality (nutritional and sanitary) and extended shelf-life products of African tradition for local and European markets. A previous AFTER study on the acceptability of four traditional Hibiscus drinks by a sample of Senegalese consumers uncovered significant effects of plant variety and processing method. This highlighted the importance of harmonizing the sensory profile of these drinks as part of the product re-engineering process, and re-assessing their acceptability amongst the Senegalese population. In view of this, three new Hibiscus (50% Kor and 50% Vinto) drinks – an infusion, a syrup and a vacuum-concentrate – were developed by AFTER researchers. Their sensory quality was evaluated, alongside that of a traditional infusion (baseline), by a sample of 156 Senegalese in Dakar in October-November of 2013. Consumer profiling techniques based on hedonic acceptance, Just-About-Right intensity evaluation of specific descriptors (JAR) and Check-All- That-Apply questions with sensory and emotional descriptors (CATA) were used to establish sensory profiles and preference maps. Descriptors and other relevant evaluative information were obtained through two exploratory focus groups.Results show that the new Hibiscus drinks all had better acceptability than the baseline. Moreover, three distinct types of Senegalese consumers were identified: baseline dislikers, who liked all drinks except traditional one; overall likers; new Infusion dislikers. Finally, multiple factor analysis of overall liking scores, JAR ratings and CATA answers yield highly convergent results for all the drinks evaluated.
- Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelistsPublication . Monteiro, Maria João P.; Costa, Ana Isabel A.; Franco, Maria Isabel; Bechoff, Aurelie; Cisse, Mady; Geneviève, Fliedel; Tomlins, Keith; Pintado, Maria Manuela E.Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty‐two samples, including freshly prepared and ready‐to‐drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, subsequently assembled in a sensory wheel. The vocabulary used by untrained panelists was investigated in Senegal, Portugal, France, and United Kingdom through professional meetings (n = 30), consumer focus groups (n = 75) and check‐all‐that‐apply (CATA) studies (n = 490), resulting in graphical lexicons with 27 sensory and 15 overall impression terms. Training, food culture, and product familiarity influenced results. Trained panelists used precise terms to describe the aromatic profile of hibiscus teas (e.g., “reminiscent of dried hibiscus flowers,” with “berry,” “raisin,” “hay,” and “sweet” aromatic notes), whereas untrained ones were more prolific in general expressions (e.g., “strong in hibiscus” in Senegal; “floral” and “fruity” in Europe).