Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test.
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| Title: | Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test. |
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| Authors: | Kim, Mi‐Ran1,2 (AUTHOR), Heo, JeongAe2 (AUTHOR), Kwak, Han Sub2,3 (AUTHOR) hskwak@kfri.re.kr |
| Source: | International Journal of Food Science & Technology. Sep2023, Vol. 58 Issue 9, p4790-4799. 10p. |
| Subjects: | Dried beef, Consumers, Acceptance sampling, COVID-19 pandemic |
| Abstract: | Summary: Sensory scientists have experienced difficulties in recruiting large samples of consumers to evaluate food products in controlled spaces at central testing sites during the coronavirus pandemic. Therefore, this study investigated the consumer acceptance and sensory profiling of five types of plant‐based jerky samples at three different testing locations: a drive‐thru test (DTT, n = 119); a home‐use test (HUT, n = 126); and a conventional central location test (CLT, n = 118). The findings revealed that the CLT and DTT groups showed a similar pattern in terms of acceptance for samples compared to the HUT group. After analysing differences in sensory profiling across locations, the number of discriminating sample terms was found to be higher in both the CLT and DTT groups when compared to the HUT group. The regression vector coefficient values of the DTT and HUT compared to the CLT were 0.99 and 0.97, respectively, indicating close similarity in sensory profiling results. These findings suggest that the DTT is a valid alternative to the CLT when conducting analytical sensory testing. [ABSTRACT FROM AUTHOR] |
| Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 169915709 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Kim%2C+Mi‐Ran%22">Kim, Mi‐Ran</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Heo%2C+JeongAe%22">Heo, JeongAe</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kwak%2C+Han+Sub%22">Kwak, Han Sub</searchLink><relatesTo>2,3</relatesTo> (AUTHOR)<i> hskwak@kfri.re.kr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Sep2023, Vol. 58 Issue 9, p4790-4799. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Dried+beef%22">Dried beef</searchLink><br /><searchLink fieldCode="DE" term="%22Consumers%22">Consumers</searchLink><br /><searchLink fieldCode="DE" term="%22Acceptance+sampling%22">Acceptance sampling</searchLink><br /><searchLink fieldCode="DE" term="%22COVID-19+pandemic%22">COVID-19 pandemic</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Summary: Sensory scientists have experienced difficulties in recruiting large samples of consumers to evaluate food products in controlled spaces at central testing sites during the coronavirus pandemic. Therefore, this study investigated the consumer acceptance and sensory profiling of five types of plant‐based jerky samples at three different testing locations: a drive‐thru test (DTT, n = 119); a home‐use test (HUT, n = 126); and a conventional central location test (CLT, n = 118). The findings revealed that the CLT and DTT groups showed a similar pattern in terms of acceptance for samples compared to the HUT group. After analysing differences in sensory profiling across locations, the number of discriminating sample terms was found to be higher in both the CLT and DTT groups when compared to the HUT group. The regression vector coefficient values of the DTT and HUT compared to the CLT were 0.99 and 0.97, respectively, indicating close similarity in sensory profiling results. These findings suggest that the DTT is a valid alternative to the CLT when conducting analytical sensory testing. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/ijfs.16589 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 10 StartPage: 4790 Subjects: – SubjectFull: Dried beef Type: general – SubjectFull: Consumers Type: general – SubjectFull: Acceptance sampling Type: general – SubjectFull: COVID-19 pandemic Type: general Titles: – TitleFull: Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Kim, Mi‐Ran – PersonEntity: Name: NameFull: Heo, JeongAe – PersonEntity: Name: NameFull: Kwak, Han Sub IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 09505423 Numbering: – Type: volume Value: 58 – Type: issue Value: 9 Titles: – TitleFull: International Journal of Food Science & Technology Type: main |
| ResultId | 1 |
