The Experts below are selected from a list of 1929 Experts worldwide ranked by ideXlab platform
Julie A. Lovegrove - One of the best experts on this subject based on the ideXlab platform.
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consumer acceptance of dairy products with a saturated fatty acid reduced monounsaturated fatty acid enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, Alistair S. Grandison, D.i. Givens, D J Humphries, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
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Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, David Humphries, Alistair S. Grandison, D.i. Givens, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
Oonagh Markey - One of the best experts on this subject based on the ideXlab platform.
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consumer acceptance of dairy products with a saturated fatty acid reduced monounsaturated fatty acid enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, Alistair S. Grandison, D.i. Givens, D J Humphries, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
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Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, David Humphries, Alistair S. Grandison, D.i. Givens, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
Michael Omahony - One of the best experts on this subject based on the ideXlab platform.
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comparison between american and chinese consumers in the use of verbal and numerical 9 point Hedonic Scales and r index ranking for food and personal products
Food Quality and Preference, 2017Co-Authors: Yaohua Feng, Michael OmahonyAbstract:Abstract The food industry is now global, so that Hedonic comparisons for various products may need to be made between consumers from different countries. Using the 9-point Hedonic scale, it has been shown that East Asians use a significantly smaller range of scores than Americans; they are essentially using different Scales, rendering comparisons between the two sets of consumers problematic. There is a necessity for a culture-free method of Hedonic numerical assessment, which is not affected by such ‘cultural range variation’. American and Chinese consumers assessed candies, toothbrushes and pens, using the regular verbal 9-point Hedonic scale as well as a purely numerical version. As expected from previous studies, the Chinese consumers tended to have a significantly smaller range of responses than the American consumers, although the effect was not as strong for the purely numerical 9-point Hedonic scale. This meant that Chinese consumers were often using a shorter scale than the Americans, making comparisons between the two groups problematic. However, a ranking protocol with an R-Index analysis was also used. With this protocol, the range of responses for the Chinese and Americans was the same, being equal to the number stimuli being ranked, circumventing the problem of ‘cultural range variation’.
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the 9 point Hedonic scale and Hedonic ranking in food science some reappraisals and alternatives
Journal of the Science of Food and Agriculture, 2015Co-Authors: Sukanya Wichchukit, Michael OmahonyAbstract:The 9-point Hedonic scale has been used routinely in food science, the same way for 60 years. Now, with advances in technology, data from the scale are being used for more and more complex programs for statistical analysis and modeling. Accordingly, it is worth reconsidering the presentation protocols and the analyses associated with the scale, as well as some alternatives. How the brain generates numbers and the types of numbers it generates has relevance for the choice of measurement protocols. There are alternatives to the generally used serial monadic protocol, which can be more suitable. Traditionally, the ‘words’ on the 9-point Hedonic scale are reassigned as ‘numbers’, while other ‘9-point Hedonic Scales’ are purely numerical; the two are not interchangeable. Parametric statistical analysis of scaling data is examined critically and alternatives discussed. The potential of a promising alternative to scaling itself, simple ranking with a Hedonic R-Index signal detection analysis, is explored in comparison with the 9-point Hedonic scale. © 2014 Society of Chemical Industry
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is the discrepancy between numbers derived from verbal and numerical protocols for 9 point Hedonic Scales an artifact of product choice
Journal of Sensory Studies, 2015Co-Authors: Fang Zhong, Yixun Xia, Michael OmahonyAbstract:Prior research showed that responses to the “numbers only” versions the 9-point Hedonic scale were not interchangeable with numbers assigned to responses to the “words only” versions of the scale. One explanation is that the discrepancy is artifactual, because the stimuli used in the experiments had been generally liked. Such stimuli tend to elicit responses to the “words only” version of the scale in the range from 5 to 9. For the “numbers only” version, scores are free to range across the whole scale. It was hypothesized that this artifact could explain the discrepancy in responses to the different versions of the scale. To investigate this, it was arranged for “words only” responses to fall in the range 1–4, by including products that were putatively disliked. This manipulation increased the range of scores for the “words only” scale into its lower portion, with a range of scores comparable to that for the “numbers only” scale. Yet, the data obtained from the two Scales remained discrepant. This did not support the artifact hypothesis. Accordingly, the hypothesis that differences in cognitive strategy were the major explanation for the discrepancy was preferred. Practical Applications There are two versions of what is referred to as the 9-point Hedonic scale. One is the original “words only” version, such that numerical values are assigned to the verbal responses given on the scale. The second version is a purely numerical version, ranging 1–9, from which numerical responses are obtained directly. Prior research has shown that the numerical data derived from these versions are not interchangeable. Some sensory professionals do not specify which version of the scale they are using, so confusions can occur when making comparisons between different studies. As always, it is important to study the experimental variables involved with the use of these Scales. Accordingly, it is pertinent to investigate the cause of the lack of interchangeability. Such research is important, because with the widespread use of the scale, it is likely that misleading comparisons between the data elicited by the two versions of the scale are likely to occur.
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data from words only and numbers only 9 point Hedonic Scales are not interchangeable for serial monadic as well as rank rating protocols aspects of memory and culture
Food Quality and Preference, 2015Co-Authors: Yaohua Feng, Michael Omahony, Ana Luisa Gutierrezsalomon, Ofelia Angulo, Sukanya WichchukitAbstract:Abstract American, Chinese, Thai and Mexican consumers were required to assess products on two types of 9-point Hedonic scale. One type, the ‘words only’ scale, consisted of the traditional verbal labels to which the numbers 1–9 are later attributed for numerical analysis. The second type, the ‘numbers only’ scale was a numerical scale ranging 1–9, along with the appropriate information indicating the directions of liking vs disliking. For the same stimuli, consumers used the ‘words only’ and ‘numbers only’ Scales differently, indicating that the data from the two Scales were not directly comparable. This was found for both the rank-rating and serial monadic protocols. With the latter protocol, consumers sometimes gave responses on the 9-point Hedonic scale that were inconsistent with their rankings of liking. There was a strong tendency for the mean range of responses for the ‘words only’ scale to be less than for the ‘numbers only’ scale.
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various paired preference tests experimenter effect on take home choice
Journal of Sensory Studies, 2010Co-Authors: B H Weiss, Michael Omahony, Sukanya WichchukitAbstract:ABSTRACT Three types of paired preference test were performed on a total of 213 consumers. In each test, consumers were required to choose between two types of chocolate. They performed the traditional preference test which measured relative degrees of liking. Also , they performed a “Choosing” preference tests where they were required to specify which of two chocolates they were more likely to choose when offered both or whether they might choose either or neither. They also performed a “Buying” preference tests where they specified which of two chocolates they were more likely to buy or whether they might buy either or neither. After testing, they were able to take away either one type of chocolate or two types of chocolate. For one group of consumers, this was done while the experimenter was not watching; for the other group, the consumers were being observed. Observing the consumers as they selected chocolates to take away had a biasing effect. Correspondence between the three types of test and what consumers took away with them was low. The results were discussed in term of “test” preferences and “operational” preferences. PRACTICAL APPLICATIONS Accurate prediction of acceptance of a product in the marketplace is important. The goal of any test of acceptance is to predict consumer behavior. Therefore, an acceptance test is only valid in terms of how well it predicts the behavior of the consumers in the real world, once they have left the testing situation. It is costly if such tests do not predict this behavior accurately. Accordingly, validation studies should monitor the behavior of the consumers for a requisite amount of time after the test. This has been done for a few studies involving Hedonic Scales, but there are no published reports for paired preference tests. There is a reluctance to perform such studies because of the time and costs involved. One alternative is to offer consumers the chance to select the products being tested, to take away with them once the test has finished. This might give a clue to “real world” behavior. Since this approach is simple and cost-effective, it is worth investigating.
Alistair S. Grandison - One of the best experts on this subject based on the ideXlab platform.
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consumer acceptance of dairy products with a saturated fatty acid reduced monounsaturated fatty acid enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, Alistair S. Grandison, D.i. Givens, D J Humphries, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
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Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, David Humphries, Alistair S. Grandison, D.i. Givens, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
D.i. Givens - One of the best experts on this subject based on the ideXlab platform.
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consumer acceptance of dairy products with a saturated fatty acid reduced monounsaturated fatty acid enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, Alistair S. Grandison, D.i. Givens, D J Humphries, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
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Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content
Journal of Dairy Science, 2017Co-Authors: Oonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, D. Vasilopoulou, Kim G. Jackson, David Humphries, Alistair S. Grandison, D.i. Givens, Julie A. LovegroveAbstract:Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point Hedonic Scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.