ORCID Profile
0000-0002-5925-2208
Current Organisations
AgResearch Ltd Grasslands Research Centre
,
AgResearch Ltd
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Publisher: Wiley
Date: 02-05-2022
DOI: 10.1111/JOSS.12750
Abstract: Temporal dominance of sensations (TDS) is a widely used method to assess dynamic sensory perception. While TDS has been studied more extensively with trained panels, there is growing interest in testing the method with consumers. However, little is known about how consumers interpret the notion of “dominance” to decide which attribute they should select at a given point in time. This study investigated the effect of a changing definition of dominance on TDS results. Consumers, all of who had never undertaken a TDS test before, were recruited in three separate groups where they were briefly trained on TDS where dominance was defined as either: (a) most attention‐catching sensation (TDS session), (b) most intense sensation (TIS session), or (c) most changing sensation (TCS session). Results showed that TDS curves were similar between all three sessions, suggesting that consumers’ TDS results are only marginally influenced by the definition of dominance. TDS is being used increasingly by consumers, for sensory research both in academia and industry. This study demonstrates to users of the TDS method that the definition of dominance is unlikely to influence results when working with consumers. Furthermore, this study illustrates the capability of TDS using consumers for the sensory evaluation of food.
Publisher: Informa UK Limited
Date: 30-03-2019
DOI: 10.1080/10408398.2018.1450214
Abstract: Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is compromised. Ultimately, a holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress. However, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.
Publisher: MDPI AG
Date: 27-07-2023
DOI: 10.3390/SU151511592
Abstract: This study aimed to investigate consumers’ perceptions, emotions, and acceptability of selected edible New Zealand native plants. A survey-type methodology was employed, recruiting participants voluntarily through email invitations. A total of N = 100 participants, ranging in age from 18 to 70 and with erse ethnic backgrounds, were asked to answer questions regarding six specific edible New Zealand species and edible native plants in general. Results showed that participants had varying levels of familiarity with the specific plants, with a majority feeling “calm”, “happy”, and “interested” when presented with them. Factors deemed most important when thinking about the six selected plants included edibility and safety. When considering native plants in general, participants rated factors such as general nutrition, safety, and sustainability as important. The study found that a significant proportion of participants expressed a positive intention to consume native plants in the future, but the levels of interest varied depending on the demographic distribution. The study provides insights into consumer attitudes toward edible native plants and highlights the potential for these food ingredients to be included in mainstream diets.
Publisher: Elsevier BV
Date: 10-2022
DOI: 10.1016/J.MEATSCI.2022.108869
Abstract: Sensorial perceptions change as people age hence the aim of this study was to test if there were differences between younger (n = 95 aged 20-56) compared to older (n = 97 aged 60-81) consumers in sensory assessment of beef patties with varying firmness ('soft', 'medium', 'hard') and the influence of adding plum sauce as a lubricant and flavouring. The firmness of patties influenced consumer scores for overall liking, appearance, texture, flavour, and saltiness for both age groups. Both groups preferred the 'soft' patty regardless of sauce addition. When sauce was added, there was an increase in appearance and texture liking for younger consumers, but it did not influence liking for older people. In contrast to older consumers, younger subjects noted a 'sour-acidic' taste in s les. Sensorial perception of flavour does change as people age, and this is important to consider when developing suitable foods for older adults' consumption.
Publisher: Wiley
Date: 23-11-2015
DOI: 10.1111/IJFS.13005
Publisher: MDPI AG
Date: 11-07-2022
Abstract: This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location test survey was undertaken with 156 New Zealand consumers living in Dunedin, New Zealand, and 159 Chinese consumers living in Auckland, New Zealand. In terms of importance at the point of purchase, Chinese consumers rated a number of attributes as more important than New Zealand consumers by a difference of .0 on a 9-point Likert scale for importance: animal origin, feeding, age, presence of hormones/residues, traceability, food safety, place of purchase, brand/quality label, and label information (p 0.05). New Zealand consumers rated the price of other meats and animal welfare as more important than Chinese consumers (p 0.05) however, the differences in scores were .0. In terms of opinions, Chinese consumers also considered New Zealand lamb to be better value for money, more additive-free, and more likely to make people feel good (p 0.05), by scores .0 on a 7-point Likert scale for agreement. New Zealand consumers considered New Zealand lamb more traditional and boring (p 0.05) however, the differences in scores were .0.
Publisher: Elsevier BV
Date: 2017
DOI: 10.1016/J.APPET.2016.09.022
Abstract: This research investigated the effect of modifying the aftertaste of potato crisps on (1) temporal sensory perception and (2) appetite using three mouthwash conditions (no mouthwash, a water mouthwash, and a menthol mouthwash). For the sensory study, 17 screened female subjects were trained on the Temporal Dominance of Sensations (TDS) methodology. Subjects undertook TDS to monitor all sensory attributes during the mastication of a 2 g crisp until swallowing (at 20s), then conducted the mouthwash, and then continued the TDS task to monitor aftertaste until 90s. For the appetite study, 36 subjects (18 male, 18 female) completed 100 mm Visual Analogue Scales (VAS) for desire, liking, hunger, and thirst, followed by an ad libitum eating task. For the VAS scales testing, subjects chewed and swallowed a 2 g crisp, and then immediately conducted the mouthwash before completing the VAS scales. For the ad libitum task, subjects were given 12 min to consume as many crisps as they desired on a plate (up to 50 g). Every three minutes they were required to conduct a mouthwash. TDS results showed that in comparison with no mouthwash, the water mouthwash significantly reduced aftertaste attributes such as savoury, salty, and fatty mouthcoating, and the menthol mouthwash significantly increased aftertaste attributes of cooling, minty, and tingly. The water mouthwash did not influence desire and liking of crisps, or hunger and thirst. The water mouthwash did not influence ad libitum intake of the crisps over a 12 min period. The menthol mouthwash significantly reduced desire and liking of the crisps, as well as hunger and thirst. Furthermore, the menthol mouthwash significantly reduced ad libitum crisp intake by 29% over the 12 min period.
Publisher: Elsevier BV
Date: 10-2018
DOI: 10.1016/J.MEATSCI.2018.06.006
Abstract: Consumer evaluation has been used extensively over the past decades to evaluate acceptability and quality of food products. New methods have been developed to overcome some biases of traditional techniques. Testing with meat is challenging due to the high variability of the meat s les. This review outlines (a) the traditional consumer-based techniques for assessing food, and available methods to link consumer responses to sensory properties (b) qualitative measurements, (c) past and current methods for evaluating meat sensory characteristics and the development of the Meat Standard Australia (MSA) protocol, and (d) psychological and physiological factors affecting consumers. Conclusions from this review are: (1) Traditional consumer testing provides important information regarding acceptability but may miss important unconscious responses of consumers (2) Qualitative methods can obtain more holistic responses from consumers, (3) The Meat Standard Australia (MSA) protocol delivers consistent scores of meat's juiciness/tenderness/flavour and overall acceptability from consumers, and (4) Physiological responses may help to understand the unbiased emotions of consumers.
Publisher: Wiley
Date: 27-01-2020
DOI: 10.1111/IJFS.14482
Publisher: Elsevier BV
Date: 05-2023
Publisher: Wiley
Date: 11-01-2022
DOI: 10.1111/JTXS.12659
Abstract: This study investigated the relationship among meat texture (Warner–Bratzler shear force [WBSF] and texture profile analysis [TPA]), water‐holding capacity, and subsequent mastication of meat from sheep fed different diets and maintained under different packaging methods. Biceps femoris from 24 Merino sheep fed a standard pelleted diet containing grain and cereal hay or pelleted diets supplemented with either 8% camelina meal or 15% camelina forage hay was packaged in high‐oxygen modified atmosphere packaging (hiOxMAP) or vacuum skin packaging (VSP). WBSF, TPA, and water‐holding capacity (purge loss and cooking loss) were measured. Twelve volunteers were recruited to chew the cooked meat s les before expectorating the bolus at their natural swallowing point. Meat stored in hiOxMAP had greater purge loss, Warner–Bratzler peak force, hardness, and chewiness compared to meat packed in VSP. Mastication testing revealed that chewing frequency increased with VSP meat compared to hiOxMAP meat. Feed type had little effect on meat texture parameters however, sheep meat on the standard pelleted diet required a greater number of chews than sheep finished on diet supplemented with camelina meal. Increased toughness in cooked meat due to feed type or packaging methods resulted in greater chewing effort, but this did not affect meat bolus properties at the natural swallowing point.
Publisher: Wiley
Date: 04-01-2019
DOI: 10.1111/IJFS.14088
Publisher: Elsevier BV
Date: 03-2023
Publisher: Wiley
Date: 17-07-2019
Publisher: MDPI AG
Date: 03-04-2020
DOI: 10.3390/FOODS9040426
Abstract: Sensory perception and food preferences change as we age. This paper encompassed two studies with the aim being to investigate meal and snacking behaviour of older adults towards food, especially meat products, and understand the desirable characteristics of those products. A qualitative multivariate analysis (QMA) focus group with Australian and Chinese older (60–81 years old) adults was conducted. A conjoint concept database was used to determine older consumers’ wants and needs for food in Australia and China. The QMA suggested that Australian consumers are not eating a proper breakfast or dinner but are ‘snacking’ throughout the day. In contrast, Chinese consumers are eating three regular meals through the day and occasionally snacks. For both groups, texture and flavour were key drivers for food choice. Difficulty in eating meat products was evident, e.g., beef jerky was found too dry and hard. Older consumers in China and Australia differed in responses to the four food categories investigated in terms of product traits and segmentation. Both the conjoint analysis and QMA showed that demographics have an impact on consumer preferences towards food. This research suggested that there is an opportunity to create ready-to-eat, nutrient dense products to enhance the wellness of older consumers.
No related grants have been discovered for Scott Hutchings.