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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826582/ https://www.ncbi.nlm.nih.gov/pubmed/33435148 http://dx.doi.org/10.3390/foods10010133 |
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author | Głuchowski, Artur Czarniecka-Skubina, Ewa Kostyra, Eliza Wasiak-Zys, Grażyna Bylinka, Kacper |
author_facet | Głuchowski, Artur Czarniecka-Skubina, Ewa Kostyra, Eliza Wasiak-Zys, Grażyna Bylinka, Kacper |
author_sort | Głuchowski, Artur |
collection | PubMed |
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 (p ≤ 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. |
format | Online Article Text |
id | pubmed-7826582 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-78265822021-01-25 Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods Głuchowski, Artur Czarniecka-Skubina, Ewa Kostyra, Eliza Wasiak-Zys, Grażyna Bylinka, Kacper Foods Article 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 (p ≤ 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. MDPI 2021-01-10 /pmc/articles/PMC7826582/ /pubmed/33435148 http://dx.doi.org/10.3390/foods10010133 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Głuchowski, Artur Czarniecka-Skubina, Ewa Kostyra, Eliza Wasiak-Zys, Grażyna Bylinka, Kacper Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods |
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 | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826582/ https://www.ncbi.nlm.nih.gov/pubmed/33435148 http://dx.doi.org/10.3390/foods10010133 |
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