This month, we celebrate a publication by Daniel Schoonbrood and Julien Delarue titled “Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts”. Each consumer evaluated three energy bars in one context (office break, pre-workout, or outdoor break) simulated in an immersion room and evoked by a written description. The high-familiarity (n=121) consumer segment liked energy bars more and considered energy bars more appropriate across contexts than low-familiarity (n=120) consumers. The two segments rank-ordered the products similarly. Consumers in the office break condition liked and considered energy bars higher in appropriateness consumers in other contexts. Post-study focus groups explored why. Some consumers wanted to fast for activities they expected to do in the pre-workout and outdoor break conditions, such as running. Read about this and other research from the Compusense Academic Consortium below.
Title : Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts
Authors : Daniel Schoonbrood, Julien Delarue
Title : Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace
Authors : Rachael Moss, Allison Stright, Erin Richelle, Lindsay Nicolle, Laura Baxter, Kaitlyn Frampton, Mackenzie Gorman, Matthew B. McSweeney
Link : Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace
Title : Substitution of additives in horseradish sauce: technological strategies and efficacy
Authors : Flavia Bianchi, Annika Kofler, Giulia Maria Marchetti, Annagrazia Arbore, Elisa Maria Vanzo, Elena Venir
Link : Substitution of additives in horseradish sauce: technological strategies and efficacy
Title : Consumer Perception of Sweeteners in Yogurt
Authors : E. Crown, D. Rovai, C.M. Racette, D.M. Barbano, M.A. Drake
Title : Taste and odor interactions after metabolic surgery
Authors : Jessica G Nicanor-Carreón, Blair Rowitz, Marta Yanina Pepino
Title : Comparing Texture and Mouthfeel Characteristics of Plant and Animal-Based Beverages, Relating Them Back to Oral Tactile Sensitivity
Authors : Kim, Min Sung Kevin
Title : Validation of secondary data sources of the retail food environment in the capital of Uruguay, an emerging Latin American country
Authors : Leticia Vidal, Florencia Alcaire, Gerónimo Brunet, María Costa, Sofía Verdier, María Rosa Curutchet, Luciana Bonilla, Sergio Turra, Fernanda Risso, Leandro Machín, Gastón Ares
Title : How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis
Authors : Mackenzie Gorman, Matthew B. McSweeney
Link : How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis
Title : Sour taste perception in fluids: The impact of sweet tastant, fluid viscosity, and individual salivary properties
Authors : Ye Chen, Jiangxing Pan, Yuxuan Tan, Jianshe Chen, Xinmiao Wang
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Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
