Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i>
Consumers’ perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of <i>E. sinensis</i> in two origins (Chongming and Taixing) reg...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/3/541 |
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| author | Qi Lu Wei Ding Xueqian Guo Tong Xiao Xichang Wang |
| author_facet | Qi Lu Wei Ding Xueqian Guo Tong Xiao Xichang Wang |
| author_sort | Qi Lu |
| collection | DOAJ |
| description | Consumers’ perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of <i>E. sinensis</i> in two origins (Chongming and Taixing) regarding overall hedonic score (9-points), just-about-right scale (5-points), and intensity of attributes (7-points) were analyzed. The results showed that consumers preferred the hepatopancreas odor of female crabs in Chongming, with an overall preference of 6.84 and R<sub>MAT</sub> (calculate the R-index by matrix) values >52.93%. The crabs’ origin (different feeding and rearing condition) was the primary reason for the odor profiles. The appropriate meaty and toasted odor in the hepatopancreas increased the overall preference by approximately 14.65–20.60%. Furthermore, 2-acetylthiazole, a volatile compound with a fatty odor, may significantly affect preferences and consumption behavior. |
| first_indexed | 2024-03-11T09:53:47Z |
| format | Article |
| id | doaj.art-2884407365cf4c1a913562956a39de20 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T09:53:47Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-2884407365cf4c1a913562956a39de202023-11-16T16:02:23ZengMDPI AGAnimals2076-26152023-02-0113354110.3390/ani13030541Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i>Qi Lu0Wei Ding1Xueqian Guo2Tong Xiao3Xichang Wang4College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaConsumers’ perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of <i>E. sinensis</i> in two origins (Chongming and Taixing) regarding overall hedonic score (9-points), just-about-right scale (5-points), and intensity of attributes (7-points) were analyzed. The results showed that consumers preferred the hepatopancreas odor of female crabs in Chongming, with an overall preference of 6.84 and R<sub>MAT</sub> (calculate the R-index by matrix) values >52.93%. The crabs’ origin (different feeding and rearing condition) was the primary reason for the odor profiles. The appropriate meaty and toasted odor in the hepatopancreas increased the overall preference by approximately 14.65–20.60%. Furthermore, 2-acetylthiazole, a volatile compound with a fatty odor, may significantly affect preferences and consumption behavior.https://www.mdpi.com/2076-2615/13/3/541<i>Eriocheir sinensis</i>consumer acceptancestepwise regressionjust-about-right |
| spellingShingle | Qi Lu Wei Ding Xueqian Guo Tong Xiao Xichang Wang Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i> Animals <i>Eriocheir sinensis</i> consumer acceptance stepwise regression just-about-right |
| title | Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i> |
| title_full | Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i> |
| title_fullStr | Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i> |
| title_full_unstemmed | Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i> |
| title_short | Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i> |
| title_sort | drivers of consumer preference derived from active volatiles for cooked i eriocheir sinensis i |
| topic | <i>Eriocheir sinensis</i> consumer acceptance stepwise regression just-about-right |
| url | https://www.mdpi.com/2076-2615/13/3/541 |
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