Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods

Abstract

The increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home-use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant differences were observed in acceptance ratings between CLT and HUT (p < .05). Texture liking was the only significantly different attribute between cooking methods (p < .05). Sensory profiling indicated highly similar characteristics across test conditions and cooking methods. Emotional responses varied depending on the test conditions and cooking methods. In the HUT, positive emotions such as ‘active,’ ‘enthusiastic,’ and ‘happy’ were stronger than those in the CLT (p < .05). Active and positive attitudes such as ‘adventurous,’ ‘aggressive,’ ‘enthusiastic,’ ‘interested,’ and ‘wild’ were stronger in microwave cooking than in pan cooking (p < .05). The results showed that the ‘IKEA effect’ exists in the self-cooking process, leading to higher liking scores and positive emotions in the HUT compared to the CLT, while intrinsic sensory qualities of the samples were unaffected by external factors, test conditions, and cooking methods.

Practical applications

Our research findings provide practical cooking guidelines for food developers who aim to enhance consumers' acceptance and evoke positive emotions during HMR food cooking. In addition, it was shown how the cooking process affects the evaluation of the products in liking, sensory profiling, and emotional responses by comparing CLT and HUT conditions.