Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-06-13 DOI:10.1016/j.foodqual.2024.105249
Yu Na Song , Jieun Oh , Seojin Chung , Mi Sook Cho
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Abstract

This study investigated consumer acceptance and perception of traditional Korean food, braised meat in soy sauce, among older consumers to determine the product’s potential in the senior-friendly food market. Sorted napping (SN) was used to assess similarities in the sensory characteristics of eight samples based on consumer evaluations. The 82 older adults, participating in the study, evaluated the sample acceptance, attribute intensity, and attitudes toward the samples. They used check-all-that-apply (CATA) questions to select liking and disliking factors. In the SN, the participants differentiated between senior-friendly and general products. Additionally, groups that appeared in the SN were similar in the order of the overall liking scores, and it was observed that overall liking correlated with the perceived similarity of the sample. The feasibility of using SN in older populations has been confirmed. This study revealed a lower acceptance of senior-friendly food samples, highlighting the need for quality improvements in terms of appearance, odor, and taste. The taste, texture, and familiarity of the samples influenced the consumer attitudes of older adults. The food products (BGP, SGP, CGB, and BGB) were highly preferred for their chili pepper flavor, brown and soy sauce flavor, smoked smell, meat grains, and chewiness. Conversely, senior-friendly products (HSB, HSP, and SSP) were disliked because of their rancid smell. In conclusion, this study provides crucial information for the senior-friendly food industry to meet food quality requirements based on the sensory characteristics perceived by older adults.

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利用快速特征分析方法确定消费者对老年人酱油烩肉的接受度和感知度
本研究调查了老年消费者对韩国传统食品酱油红烧肉的接受度和感知,以确定该产品在老年友好型食品市场的潜力。根据消费者的评价,采用了分选打盹法(SN)来评估八个样品感官特征的相似性。参与研究的 82 位老年人对样品的接受度、属性强度以及对样品的态度进行了评估。他们使用 "全选"(CATA)问题来选择喜欢和不喜欢的因素。在 SN 中,参与者对老年人友好型产品和普通产品进行了区分。此外,SN 中出现的组别在总体好感度得分的排序上是相似的,而且据观察,总体好感度与样本的感知相似度相关。在老年人群中使用 SN 的可行性已得到证实。这项研究表明,老年人对友好型食品样本的接受度较低,突出表明需要在外观、气味和味道方面提高质量。样品的味道、质地和熟悉程度影响了老年人的消费态度。食品(BGP、SGP、CGB 和 BGB)的辣椒味、棕色和酱油味、熏香味、肉粒和咀嚼感深受青睐。相反,老年人喜欢的产品(HSB、HSP 和 SSP)则因其馊味而不受欢迎。总之,这项研究为老年友好型食品行业提供了重要信息,使其能够根据老年人感官特征来满足食品质量要求。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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