Sensory analysis and consumer research in new meat products development

Ruiz-Capillas, C.; Herrero, Ana M.; Pintado, Tatiana; Delgado Pando, Gonzalo; Ministerio de Ciencia, Innovación y Universidades (España)

Sensory analysis and consumer research in new meat products development

This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development.

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Bibliographic Details
Main Authors:	Ruiz-Capillas, C., Herrero, Ana M., Pintado, Tatiana, Delgado Pando, Gonzalo
Other Authors:	Ministerio de Ciencia, Innovación y Universidades (España)
Format:	artículo biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2021
Subjects:	Sensory analysis, Consumer research, Food quality, Sensory attributes, New meat product development, Healthier meat products, Quantitative descriptive analysis (QDA), Temporal dominance of sensations (TDS), Check all that apply (CATA), Napping, Flash profile,
Online Access:	http://hdl.handle.net/10261/267177 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780
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spelling	dig-ictan-es-10261-2671772022-04-20T02:22:24Z Sensory analysis and consumer research in new meat products development Ruiz-Capillas, C. Herrero, Ana M. Pintado, Tatiana Delgado Pando, Gonzalo Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo Consejo Superior de Investigaciones Científicas (España) European Commission Sensory analysis Consumer research Food quality Sensory attributes New meat product development Healthier meat products Quantitative descriptive analysis (QDA) Temporal dominance of sensations (TDS) Check all that apply (CATA) Napping Flash profile This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development. This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products. This research was funded by the Spanish Ministry of Science and Innovation (PID2019-107542RB-C21), by the CSIC Intramural projects (grant number 201470E073 and 202070E242), CYTED (grant number reference 119RT0568; HealthyMeat network) and the EIT Food Project 20206. Peer reviewed 2022-04-19T10:34:44Z 2022-04-19T10:34:44Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Foods 10(2): 429 (2021) http://hdl.handle.net/10261/267177 10.3390/foods10020429 2304-8158 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 33669213 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107542RB-C21/ES/NOVEDOSOS INGREDIENTES MULTIFUNCIONALES COMO ANALOGOS DE MATERIA CARNICA Y SU APLICACION EN ESTRATEGIAS PARA DESARROLLAR PRODUCTOS CARNICOS SALUDABLES, SEGUROS Y SOSTENIBLES/ Publisher's version https://doi.org/10.3390/foods10020429 Sí open Multidisciplinary Digital Publishing Institute
institution	ICTAN ES
collection	DSpace
country	España
countrycode	ES
component	Bibliográfico
access	En linea
databasecode	dig-ictan-es
tag	biblioteca
region	Europa del Sur
libraryname	Biblioteca del ICTAN España
language	English
topic	Sensory analysis Consumer research Food quality Sensory attributes New meat product development Healthier meat products Quantitative descriptive analysis (QDA) Temporal dominance of sensations (TDS) Check all that apply (CATA) Napping Flash profile Sensory analysis Consumer research Food quality Sensory attributes New meat product development Healthier meat products Quantitative descriptive analysis (QDA) Temporal dominance of sensations (TDS) Check all that apply (CATA) Napping Flash profile
spellingShingle	Sensory analysis Consumer research Food quality Sensory attributes New meat product development Healthier meat products Quantitative descriptive analysis (QDA) Temporal dominance of sensations (TDS) Check all that apply (CATA) Napping Flash profile Sensory analysis Consumer research Food quality Sensory attributes New meat product development Healthier meat products Quantitative descriptive analysis (QDA) Temporal dominance of sensations (TDS) Check all that apply (CATA) Napping Flash profile Ruiz-Capillas, C. Herrero, Ana M. Pintado, Tatiana Delgado Pando, Gonzalo Sensory analysis and consumer research in new meat products development
description	This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development.
author2	Ministerio de Ciencia, Innovación y Universidades (España)
author_facet	Ministerio de Ciencia, Innovación y Universidades (España) Ruiz-Capillas, C. Herrero, Ana M. Pintado, Tatiana Delgado Pando, Gonzalo
format	artículo
topic_facet	Sensory analysis Consumer research Food quality Sensory attributes New meat product development Healthier meat products Quantitative descriptive analysis (QDA) Temporal dominance of sensations (TDS) Check all that apply (CATA) Napping Flash profile
author	Ruiz-Capillas, C. Herrero, Ana M. Pintado, Tatiana Delgado Pando, Gonzalo
author_sort	Ruiz-Capillas, C.
title	Sensory analysis and consumer research in new meat products development
title_short	Sensory analysis and consumer research in new meat products development
title_full	Sensory analysis and consumer research in new meat products development
title_fullStr	Sensory analysis and consumer research in new meat products development
title_full_unstemmed	Sensory analysis and consumer research in new meat products development
title_sort	sensory analysis and consumer research in new meat products development
publisher	Multidisciplinary Digital Publishing Institute
publishDate	2021
url	http://hdl.handle.net/10261/267177 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780
work_keys_str_mv	AT ruizcapillasc sensoryanalysisandconsumerresearchinnewmeatproductsdevelopment AT herreroanam sensoryanalysisandconsumerresearchinnewmeatproductsdevelopment AT pintadotatiana sensoryanalysisandconsumerresearchinnewmeatproductsdevelopment AT delgadopandogonzalo sensoryanalysisandconsumerresearchinnewmeatproductsdevelopment
_version_	1777670750972411904

Sensory analysis and consumer research in new meat products development

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