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Sensory Analysis and Consumer Research in New Meat Products Development
This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Q...
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/PMC7919803/ https://www.ncbi.nlm.nih.gov/pubmed/33669213 http://dx.doi.org/10.3390/foods10020429 |
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author | Ruiz-Capillas, Claudia Herrero, Ana M. Pintado, Tatiana Delgado-Pando, Gonzalo |
author_facet | Ruiz-Capillas, Claudia Herrero, Ana M. Pintado, Tatiana Delgado-Pando, Gonzalo |
author_sort | Ruiz-Capillas, Claudia |
collection | PubMed |
description | This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products. |
format | Online Article Text |
id | pubmed-7919803 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79198032021-03-02 Sensory Analysis and Consumer Research in New Meat Products Development Ruiz-Capillas, Claudia Herrero, Ana M. Pintado, Tatiana Delgado-Pando, Gonzalo Foods Review This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products. MDPI 2021-02-16 /pmc/articles/PMC7919803/ /pubmed/33669213 http://dx.doi.org/10.3390/foods10020429 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 | Review Ruiz-Capillas, Claudia Herrero, Ana M. Pintado, Tatiana Delgado-Pando, Gonzalo Sensory Analysis and Consumer Research in New Meat Products Development |
title | Sensory Analysis and Consumer Research in New Meat Products Development |
title_full | Sensory Analysis and Consumer Research in New Meat Products Development |
title_fullStr | Sensory Analysis and Consumer Research in New Meat Products Development |
title_full_unstemmed | Sensory Analysis and Consumer Research in New Meat Products Development |
title_short | Sensory Analysis and Consumer Research in New Meat Products Development |
title_sort | sensory analysis and consumer research in new meat products development |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919803/ https://www.ncbi.nlm.nih.gov/pubmed/33669213 http://dx.doi.org/10.3390/foods10020429 |
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