Do consumers perceive the flavors announced on food packages?
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ORIGINAL PAPER
Do consumers perceive the flavors announced on food packages? Thais Estevão dos Santos1 · Amanda Menescal1 · Lauro Melo1 Received: 6 April 2020 / Revised: 10 July 2020 / Accepted: 12 July 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Flavors are announced on food packages to attract consumers’ attention. If the flavor announced is not perceived, this information might be considered inappropriate. Therefore, this study’s objective was to check if the flavors announced on food packages are perceived by consumers. This study also investigated clusters’ sensory acceptances for potato chips and wafer biscuits, based on reported consumption profiles. Different sensory evaluation techniques were applied to the products: free listing, Check-all-that-apply and acceptance testing. Potato chips’ flavors announced on packages were “Original”, “Barbecue”, “Calabresa Sausage”, “Lime” and “Onion and Parsley”. Wafer biscuits’ announced flavors studied in this work were “Strawberry”, “Lime”, “Pineapple”, “Chocolate”, “Chocolate and Hazelnut” and “Nuts”. The potato chips samples “Lime “ and “Calabresa Sausage” and wafer samples “Nuts” and “Pineapple” had the lowest (p 0.05) from other flavors, such as onion, parsley, barbecue, lime, original, pepper, cheese, garlic, smoked, olive oil, among others.
Potato chips
CATA
Free listing
The most mentioned attributes in the free listing test were used in CATA test, among others included to check if consumers are able to perceive the announced flavors even if other flavors are presented in the CATA list. The flavors included in CATA list for potato chips were original, barbecue, calabresa sausage, lime, onion, parsley, herbs, vinegar,
was performed twice: first with a group of consumers that were not informed about each sample’s flavor and then with a group of consumers that were informed. Statistical analyses included ANOVA, using consumer as random factor and samples as fixed factor, followed by Tukey’s HSD test (5% significance level), and agglomerative hierarchical clustering using Euclidean distance by the Ward method. Comparisons on acceptance between the two groups of consumers were performed using independent samples Student’s t-test. Frequencies of consumption were analyzed by chi-square test (5% significance level).
Participants (n = 103) mentioned 44 attributes related to flavors and tastes considering all samples. Figure 1 shows how many times each of the studied attributes (flavors announced on the food packages) were mentioned for each Fig. 1 Number of mentions* of each attribute for potato chips samples (announced flavors) in the free listing test (n = 103)
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Table 1 Number of indications of each attribute for potato chips samples in CATA test (n = 192)
European Food Research and Technology Attributes
Original Barbecue Calabresa sausage Lime Onion Parsley Bittersweet Cheese Garlic Herbs Meat Pepper Potato Salty Seasoning Vinegar
Samples (announced flavors)
p values
Original
Barbecue
Calabresa Sausage
Lime
Oni
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