Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sens...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/133 |
| _version_ | 1797413703747895296 |
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| author | Artur Głuchowski Ewa Czarniecka-Skubina Eliza Kostyra Grażyna Wasiak-Zys Kacper Bylinka |
| author_facet | Artur Głuchowski Ewa Czarniecka-Skubina Eliza Kostyra Grażyna Wasiak-Zys Kacper Bylinka |
| author_sort | Artur Głuchowski |
| collection | DOAJ |
| description | Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (<i>p</i> ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products. |
| first_indexed | 2024-03-09T05:22:44Z |
| format | Article |
| id | doaj.art-fb66c0532adb41769bbedd2bfea124b6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:22:44Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fb66c0532adb41769bbedd2bfea124b62023-12-03T12:39:44ZengMDPI AGFoods2304-81582021-01-0110113310.3390/foods10010133Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note FoodsArtur Głuchowski0Ewa Czarniecka-Skubina1Eliza Kostyra2Grażyna Wasiak-Zys3Kacper Bylinka4Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, PolandModern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (<i>p</i> ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.https://www.mdpi.com/2304-8158/10/1/133new product developmentmolecular and Note by Note productsclassical dishessensory profilingemotionsCATA |
| spellingShingle | Artur Głuchowski Ewa Czarniecka-Skubina Eliza Kostyra Grażyna Wasiak-Zys Kacper Bylinka Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods Foods new product development molecular and Note by Note products classical dishes sensory profiling emotions CATA |
| title | Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods |
| title_full | Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods |
| title_fullStr | Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods |
| title_full_unstemmed | Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods |
| title_short | Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods |
| title_sort | sensory features liking and emotions of consumers towards classical molecular and note by note foods |
| topic | new product development molecular and Note by Note products classical dishes sensory profiling emotions CATA |
| url | https://www.mdpi.com/2304-8158/10/1/133 |
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