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Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled setting
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Resumo(s)
In an era of considerable environmental pressures, edible insects have demonstrated their ability to integrate innovative and sustainable food production methods. Nonetheless, there are clear obstacles to their acceptance, particularly in Western countries. With a view to a longitudinal analysis of the consumption moment, the study's main goal was to assess how the repeated exposure approach can impact consumer's liking and sensory perception of different insect-based products. At the same time, these products were compared with commercially available plant-based analogue products, as these types of products can be targeted to the same market. For each group of products, the impact of repeated exposure on participants exposed to the products in a household context was compared with a group of participants who had no intervention at home. This comparative assessment was carried out in a sensory laboratory environment. Five different insect and plant-based products were assessed on a 9-point hedonic scale with open comments to complement the analysis by two panels of 58 participants. Significant differences were found between products throughout the exposure, with most products decreasing the liking scores between exposures. However, no significant differences concerning exposure were identified between the intervention and non-intervention groups. Regarding the evaluation of the samples according to the different exposure groups, it was observed that there was no noticeable impact of exposure on the evaluation of the insect-based products evaluated by the intervention group and the plant-based products tasted by the non-intervention group. This study reinforces the impact of repeated exposure on the overall liking levels of the samples, with valuable findings on sensory perception that can be translated into insect-based product development.
Descrição
Palavras-chave
Consumer liking Entomophagy Food choice Intervention study Repeated exposure