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Goods in a market are typically presented in discrete categories so that consumers can easily find their way among the myriad of products available. However, sub‐categorical distinctions are often less clear. This study aimed to explore how consumer perceptions of products within a category relate to their sensory properties. By analyzing how consumers sorted energy bars and the vocabulary used to describe the resulting clusters, we found that consumers generally agree on how they perceive bars high in protein. However, energy bar consumers with high familiarity demonstrated greater levels of differentiation between clusters compared to energy bar consumers with low familiarity. They were also more consensual in their sorting. Furthermore, sensory properties were found to play a larger role in determining product clusters for consumers with high familiarity than with low familiarity. These findings shed light on the factors influencing consumer perception of energy bars. Additionally, this approach offers a simple way to investigate consumer perception of a product category and could be useful to marketers and product developers who wish to refine their offerings to better meet consumer expectations. Practical Applications: The method for category appraisal described in this paper emphasizes consumer perception of products and factors, such as sensory properties and nutrition facts, that influence these perceptions. It departs from traditional approaches that focus on individual product descriptions and instead focuses on product groupings perceived by consumers. This approach allows for deeper insights to be obtained about product categories as a whole, which can inform effective marketing strategies and efficient product development. [ABSTRACT FROM AUTHOR]

A lexicon of flavor and texture terms was developed to describe the sensory characteristics of cashew nuts. A highly trained and experienced descriptive analysis panel ( n = 10, ages 22-58 each with at least 60 hr of descriptive work in nuts) was used to create the lexicon for cashews. After initial identification and discussion of terms, 22 flavor terms, 4 texture terms, and 3 feeling factors to describe the sensory attributes of cashews were identified. The lexicon was validated by demonstrating that the panel could detect differences among 18 different cashew samples, including raw, oil-roasted, dry-roasted, skin-on, store-brand, national-brand, and rancid types when using the identified lexicon. The differences in products were analyzed using analysis of variance and principal component analysis. Differences in flavor and texture were observed across all product categories and the lexicon was validated. Practical applications The lexicon is intended for use in cashew research and by the cashew industry as a way for communicating differences in cashew flavor and texture in a common language. [ABSTRACT FROM AUTHOR]

In recent sensory literature, Bi and Kuesten (2015a. Food Quality and Preference, 43, 47-52; 2015b. Journal of Sensory Studies, 30, 461-471) have proposed the 'M + N' classification method with larger M and N (>3) for discrimination testing based on Fisher's exact test. Industry studies using the method are shared in this article to illustrate application of the method. The tests and measures are taken for non-fatiguing visual and manual inspections conducted across a variety of product categories. Further, within the examples provided, a validation between labs is documented and results of the method are compared to results from other methods (2-Alternative Choice and 2-Alternative Forced Choice) based on common conventional sensory measurement Thurstonian d′. Estimations are given of Intraclass Correlation Coefficient and Cronbach's coefficient alpha for evaluation of panel performance in the test using the 'M + N' classification method with larger M and N (only for M = N > 3). Practical applications Sorting methods are popular and often used for rapid investigation of product quality, product differences, or consumer perception and are used to help guide product maintenance and/or development efforts. The 'M + N' classification method with larger M and N, a type of sorting technique, can be applied for sensory discrimination and perceptual tests with generation of various indices, including Thurstonian discriminal distance delta (or d′) thereby offering the ability to compare results with other sensory discrimination methods. [ABSTRACT FROM AUTHOR]

Sodium reduction remains an important and ongoing initiative for the meat industry, especially for processed meats. Sodium reduction strategies, including the use of commercial salt replacers and flavor enhancers, are currently available to the food industry, however; their application toward processed meats, and subsequent impact on the sensory profile, has yet to be fully understood. In comparison to control and low salt formulations, two salt replacers (OF45, OF60) and one flavor enhancer (savory powder [SP]) were evaluated for their ability to effectively reduce sodium, while maintaining the sensory properties of restructured hams and smoked turkey sausages. Taste, odor, in-mouth aroma, and textural properties were evaluated by trained sensory panelists using a hybrid method combining Quantitative Descriptive Analysis® and Texture Profile Analysis®. Formulations with salt replacers were perceived as less salty and more bitter compared to control, especially for OF45, where an off aroma-induced enhancement of bitterness is postulated. SP elicited lower levels of flavor in restructured ham but may have a flavor enhancing effect in smoked turkey sausages. Processed meat systems with additional flavors may be more optimal for use of salt replacers due to a potential masking effect of bitterness. Practical applications Sodium chloride is required for the functionality, shelf stability, and eating quality of processed meats. While sodium chloride plays an important role in processed meat, reduction strategies remain relevant for the industry as they continue to meet the consumer demand for low sodium foods. Current approaches for sodium reduction in processed meats include the use of salt replacers and/or flavor enhancers. This study shows that these ingredients can impact textural sensory attributes in some processed meat products. This work also demonstrates that salt replacers can potentially substitute sodium chloride in processed meats that have complex flavor profiles (e.g., addition of spices, smoke), while meats with simple flavor profiles may require further flavor optimization; however, further flavor optimization through the application of flavor modifying ingredients may be required to suppress undesirable levels of bitterness or other off flavors elicited by these ingredients. Flavor enhancers can provide additional complexity to the sensory profile, but this may be more apparent in complex flavored meat matrices. [ABSTRACT FROM AUTHOR]