Search results for "hedonic test"
showing 4 items of 4 documents
Influence of an evoked pleasant consumption context on consumers’ hedonic evaluation for minimally processed cactus pear (Opuntia ficus-indica) fruit
2016
Awareness of the need to consider a consumption context when measuring the consumer's hedonic evaluation of a food product led researchers to investigate differences among responses given by consumers in different contexts. Previous studies measured the effects of evoking a consumption context, by using photographs or a written scenario, on hedonic evaluations of consumers for food products. This study investigated the influence of evoking a consumption context on hedonic evaluation of minimally processed cactus pear (Opuntia ficus-indica) fruit, using pictures and memories of pleasant personal experiences. A hedonic scale method for measuring food preferences was used. Hedonic evaluation o…
Evaluation sensorielle. Actia. Guide de bonnes pratiques
2014
Complete work aimed at the users of the research; absent
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation
2023
Three juices obtained respectively from pomegranate, prickly pear and orange fruit were separately concentrated using an innovative technique, that allow to obtain a final product with high content of bioactive compounds and elevate antioxidant activity. The concentrated juices were employed in the formulation of a soft drink to improve its bioactive properties. Despite a low amount of each concentrated juice was used, the experimental soft drink obtained evidenced a high content of total polyphenols. The antioxidant activity detected was similar to that of tea commonly considered a healthy beverage with strong radical scavenging activity. The sensory analysis of the soft drink showed a con…
Adequate number of consumers in a liking test. Insights from resampling in seven studies
2014
The recommended number of consumers to be enrolled in a hedonic test comparing several products usually ranges from 50 to 100, at least if no liking segmentation is sought. This paper seeks to examine whether such a panel size range is adequate, by means of 7 trials with different levels of product space complexity. Five types of products were tested: Two varied in fattiness and sweetness and were tested under the same conditions in two separate laboratories (4 trials); the remaining three, varying in taste and texture, were each tested in a different laboratory (3 trials). Each of the 7 trials was run by a different laboratory. Each of the seven laboratories enrolled in its trial 150 consu…