Children's Preference Patterns and Opportunities for Sensory-Led Reformulation of Chocolate Chip Cookies

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2024-11-05 DOI:10.1111/joss.12954
Carole Liechti, Anne Saint-Eve, Isabelle Souchon, Lucia Espinosa, Véronique Bosc, Julien Delarue
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Abstract

In the context of the rising prevalence childhood obesity, this study investigated children's preferences for chocolate chip cookies, a high impact food category. The objective was to explore drivers of preferences and to identify potential pathways for reformulation. A home use test was conducted in four cities in France with 151 school-aged children on eight commercial chocolate chips cookies. An external preference mapping analysis was performed using descriptive analysis data from a trained sensory panel and analyses of cookies' composition and physicochemical properties. Texture emerged as a critical driver of preference, with a majority of children favoring softer textures. Preferences were not particularly driven by sweetness, challenging the assumption that children always prefer the sweetest products. Cluster analysis revealed distinct preference patterns that were linked to children's BMI and demographic factors. Notably, children with higher BMIs showed preferences for sweeter cookies and higher sugar content.

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儿童的喜好模式和以感官为主导重新配制巧克力饼干的机会
在儿童肥胖症发病率不断上升的背景下,本研究调查了儿童对巧克力饼干这一高影响食品类别的偏好。研究的目的是探索偏好的驱动因素,并确定重新配方的潜在途径。在法国的四个城市对 151 名学龄儿童进行了一次家庭使用测试,测试了八种商业巧克力片饼干。利用训练有素的感官小组提供的描述性分析数据以及对饼干成分和理化特性的分析,进行了外部偏好图谱分析。质地成为影响偏好的关键因素,大多数儿童偏好较软的质地。甜味对儿童偏好的影响并不大,这对 "儿童总是喜欢最甜的产品 "这一假设提出了质疑。聚类分析揭示了与儿童体重指数和人口因素相关的独特偏好模式。值得注意的是,体重指数(BMI)较高的儿童偏好较甜的饼干和含糖量较高的饼干。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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