Article Sidebar
Accepted
17 October 2022
Published
27 June 2023
Keywords:
-
CATA, chocolate, emotion, single-origin chocolate, UHT milk
Abstract
Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.
References
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Rita P, Guerreiro J, Omarji M. 2020. Autonomic emotional responses to food: Private label brands versus national brands. J Consumer Behav 20: 1–9. https://doi.org/10.1002/cb.1874
Rojas SM, Chejne F, Ciro H, Montoya J. 2020. Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L). J Food Process Eng 43: e13400. https://doi.org/10.1111/jfpe.13400
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Tan VWK, Wee MSM, Tomic O, Forde CG. 2020. Rate‐All‐That‐Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt. J Food Sci 85: 486-492. https://doi.org/10.1111/1750-3841.15007
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Vidal L, Ares G, Le Blond M, Jin D, Jaeger SR. 2020. Emoji in open‐ended questions: A novel use in product research with consumers. J Sens Stud 35: e12610. https://doi.org/10.1111/joss.12610
Waehrens SS, Zhang S, Hedelund PI, Petersen MA, Byrne DV. 2016. Application of the fast sensory method ‘Rate‐All‐That‐Apply’ in chocolate quality control compared with DHS‐GC‐MS. Int J Food Sci Technol 51: 1877-1887. https://doi.org/10.1111/ijfs.13161
Waehrens SS, Grønbeck MS, Olsen K, Byrne DV. 2018. Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages. J Sens Stud 33: e12328. https://doi.org/10.1111/joss.12328
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Castro-Delgado M, Chambers E, Carbonell‐Barrachina A, Artiaga LN, Quintanar RV, Hernandez AB. 2020. Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement. J Food Sci 85: 1621-1628. https://doi.org/10.1111/1750-3841.15175
Clark EA, Duncan SE, Hamilton LM, Bell MA, Lahne J, Gallagher DL, O'Keefe SF. 2021. Characterizing consumer emotional response to milk packaging guides packaging material selection. Food Qual Prefer 87: 103984. https://doi.org/10.1016/j.foodqual.2020.103984
de Melo BG, de Lima Dutra MB, Alencar NMM. 2021. Sensory characterization of conventional and organic extra virgin olive oil by check-all-that-apply and emotional responses methods. J Sens Stud 36: e12641. https://doi.org/10.1111/joss.12641
Devos N, Reyman D, Sanchez-Cortés S. 2021. Chocolate composition and its crystallization process: A multidisciplinary analysis. Food Chem 342: 128301. https://doi.org/10.1016/j.foodchem.2020.128301
English MM, Viana L, McSweeney MB. 2019. Effects of soaking on the functional properties of yellow‐eyed bean flour and the acceptability of chocolate brownies. J Food Sci 84: 623-628. https://doi.org/10.1111/17503841.14485
Ferreira BM. 2019. Packaging texture influences product taste and consumer satisfaction. J Sens Stud 34: e12532. https://doi.org/10.1111/joss.12532
Gallo KE, Swaney‐Stueve M, Chambers DH. 2017. Comparing visual food images versus actual food when measuring emotional response of children. J Sens Stud 32: e12267. https://doi.org/10.1111/joss.12267
Gidlöf K, Ares G, Aschemann-Witzel J, Otterbring T. 2021. Give us today our daily bread: The effect of hunger on consumers’ visual attention towards bread and the role of time orientation. Food Qual Prefer 88: 104079. https://doi.org/10.1016/j.foodqual.2020.104079
Gunaratne NM, Fuentes S, Gunaratne TM, Torrico DD, Francis C, Ashman H, Viejo CG, Dunshea FR. 2019a. Effects of packaging design on sensory liking and willingness to purchase: A study using novel chocolate packaging. Heliyon 5: e01696. https://doi.org/10.1016/j.heliyon.2019.e01696
Gunaratne TM, Viejo CG, Fuentes S, Torrico DD, Gunaratne NM, Ashman H, Dunshea FR. 2019b. Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups. Food Res Int 115: 526-534. https://doi.org/10.1016/j.foodres.2018.10.001
Huang J, Wang C, Wan X. 2021. Self-construal priming modulates the influence of receptacles on food perception. J Sens Stud 36: e12642. https://doi.org/10.1111/joss.12642
Hernandez CE, Granados L. 2021. Quality differentiation of cocoa beans: Implications for geographical indications. J Sci Food Agric 101: 3993-4002. https://doi.org/10.1002/jsfa.11077
Huseynov S, Palma MA. 2021. Food decision-making under time pressure. Food Qual Prefer 88: 104072. https://doi.org/10.1016/j.foodqual.2020.104072
Iweala S, Spiller A, Meyerding S. 2019. Buy good, feel good? The influence of the warm glow of giving on the evaluation of food items with ethical claims in the U.K. and Germany. J Clean Prod 215: 315-328. https://doi.org/10.1016/j.jclepro.2018.12.266
Januszewska J, Giret E, Clement F, Van Leuven I, Goncalves C, Vladislavleva E, Pradal P, Nåbo R, Landuyt A, D'Heer G, Frommenwiler S, Haefliger H. 2020. Impact of vanilla origins on sensory characteristics of chocolate. Food Res Int 137: 109313. https://doi.org/10.1016/j.foodres.2020.109313
Jaeger SR, Chheang SL, Jin D, Roigard CM, Ares G. 2020a. Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability. Food Qual Prefer 8: 103986. https://doi.org/10.1016/j.foodqual.2020.103986
Jaeger SR, Jin D, Roigard CM, Le Blond M, Ares G. 2020b. Risk of hedonic bias in sensory co‐elicitations: Comparison of CATA questions and applicability ratings. J Sens Stud 35: e12601. https://doi.org/10.1111/joss.12601
Jaeger SR, Jin D, Hunter DC, Roigard CM, Hedderley DI. 2020c. Multi-response approaches in product-focused investigations: Methodological variations across three case studies. Food Res Int 132: 109113. https://doi.org/10.1016/j.foodres.2020.109113
Jaeger SR, Lee PY, Xia Y, Chheang SL, Roigard CM, Ares G. 2019. Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies. Food Qual Prefer 77: 89-101. https://doi.org/10.1016/j.foodqual.2019.04.009
Keeler CL, Mattes RD, Tan SY. 2015. Anticipatory and reactive responses to chocolate restriction in frequent chocolate consumers. Obesity 23: 1130-1135. https://doi.org/10.1002/oby.21098
Kenney E, Adhikari, K. 2016. Recent developments in identifying and quantifying emotions during food consumption. J Sci Food Agric 96: 3627-3630. https://doi.org/10.1002/jsfa.7717
Kim S, Magnini VP. 2020. The impacts of descriptive food names on consumer impressions. Int J Hosp Manag 88: 102533. https://doi.org/10.1016/j.ijhm.2020.102533
Knoeferle KM, Woods A, Käppler F, Spence C. 2015. That sounds sweet: Using cross‐modal correspondences to communicate gustatory attributes. Psychol Mark 32: 107-120. https://doi.org/10.1002/mar.20766
Krishna A, Elder RS. 2021. A review of the cognitive and sensory cues impacting taste perceptions and consumption. Consum Psychol Rev 4: 121-134. https://doi.org/10.1002/arcp.1069
Kumar S, D'Souza RN, Behrends B, Corno M, Ullrich MS, Kuhnert N, Hütt MT. 2021. Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasets. Food Res Int 140: 109983. https://doi.org/10.1016/j.foodres.2020.109983
Kuo L, Chang T, Lai C‐C. 2021. Visual color research of packaging design using sensory factors. Color Res Appl 46: 1106-1118. https://doi.org/10.1002/col.22624
Larson JS, Redden JP, Elder RS. 2014. Satiation from sensory simulation: Evaluating foods decreases enjoyment of similar foods. J Consumer Psychol 24: 188-194. https://doi.org/10.1016/j.jcps.2013.09.001
Li L, Liu G, Lin Y. 2021. Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms. LWT 140: 110807. https://doi.org/10.1016/j.lwt.2020.110807
Li XE, Lopetcharat K, Drake M. 2014. Extrinsic attributes that influence parents’ purchase of chocolate milk for their children. J Food Sci 79: S1407-S1415. https://doi.org/10.1111/1750-3841.12515
Li S, Zeng Y, Zhou S. 2020. The congruence effect of food shape and name typeface on consumers’ food preferences. Food Qual Prefer 86: 104017. https://doi.org/10.1016/j.foodqual.2020.104017
Mandrile L, Barbosa-Pereira L, Sorensen KM, Giovannozzi AM, Zeppa G, Engelsen SG, Rossi AM. 2019. Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy. Food Chem 292: 47-57. https://doi.org/10.1016/j.foodchem.2019.04.008
Manstan T, Chandler SL, McSweeney MB. 2020. Consumers' attitudes towards 3D printed foods after a positive experience: An exploratory study. J Sens Stud 36: e12619. https://doi.org/10.1111/joss.12619
McNae F, Hunt C. 2016. Understanding the semiotics of sensory perception using experiential research. Res World 2016: 32-33. https://doi.org/10.1002/rwm3.20323
Nezlek JB, Forestell CA, Cypryanska M. 2021. Approach and avoidance motivation and interest in new foods: Introducing a measure of the motivation to eat new foods. Food Qual Prefer 88: 104111. https://doi.org/10.1016/j.foodqual.2020.104111
Neilson J, Dwiartama A, Fold N, Permadi D. 2020. Resource-based industrial policy in an era of global production networks: Strategic coupling in the Indonesian cocoa sector. World Dev 135: 105045. https://doi.org/10.1016/j.worlddev.2020.105045
Palczak J, Blumenthal D, Delarue J. 2019. From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience. Food Qual Prefer 78: 103734. https://doi.org/10.1016/j.foodqual.2019.103734
Pio-Ávila B, Cardozo LO, Alves GD, Gularte MA, Monks J, Elias MC. 2019. Consumers’ sensory perception of food attributes: Identifying the ideal formulation of gluten‐ and lactose‐free brownie using sensory methodologies. J Food Sci 84: 3707-3716. https://doi.org/10.1111/1750-3841.14845
Ramírez‐Rivera E, Morales‐Carrera UA, Limón‐Rivera R, Castillo-Martínez SI, Hernán-dez-Salinas G, Ramírez-Sucre MO, Herrera-Corredor JA. 2020. Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference. J Sens Stud 35: e12547. https://doi.org/10.1111/joss.12547
Rasouli-Pirouzian H, Alakas E, Cayir M, Yakisik E, Toker OS, Kaya Ş, Tanyeri O. 2021. Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation. Int J Dairy Technol 74: 246-257. https://doi.org/10.1111/1471-0307.12736
Reinoso-Carvalho F, Gunn L, Molina G, Narumi T, Spence C, Yuji Suzuki, Enrique ter Horst, Johan Wagemans. 2020. A sprinkle of emotions vs a pinch of crossmodality: Towards globally meaningful sonic seasoning strategies for enhanced multisensory tasting experiences. J Business Res 117: 389-399. https://doi.org/10.1016/j.jbusres.2020.04.055
Rita P, Guerreiro J, Omarji M. 2020. Autonomic emotional responses to food: Private label brands versus national brands. J Consumer Behav 20: 1–9. https://doi.org/10.1002/cb.1874
Rojas SM, Chejne F, Ciro H, Montoya J. 2020. Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L). J Food Process Eng 43: e13400. https://doi.org/10.1111/jfpe.13400
Schmidt SJ. 2020. Exploring the influence of course elements and emotional connection to content on students’ approaches to learning in an introductory food science and human nutrition course. J Food Sci Educ 19: 59-73. https://doi.org/10.1111/1541-4329.12180
Shu SB, Peck J. 2011. Psychological ownership and affective reaction: Emotional attachment process variables and the endowment effect. J Consumer Psychol 21: 439-452. https://doi.org/10.1016/j.jcps.2011.01.002
Stallard P. 2021. E: Emotions. In A Clinician's Guide to CBT for Children to Young Adults, P. Stallard (Ed.) 42. John Wiley & Sons, Inc. https://doi.org/10.1002/9781119396307.ch7
Stapleton P, Bannatyne AJ, Urzi K‐C, Porter B, Sheldon T. 2016. Food for thought: a randomised controlled trial of emotional freedom techniques and cognitive behavioural therapy in the treatment of food cravings. Appl Psychol Health Well‐Being 8: 232-257. https://doi.org/10.1111/aphw.12070
Tan VWK, Wee MSM, Tomic O, Forde CG. 2020. Rate‐All‐That‐Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt. J Food Sci 85: 486-492. https://doi.org/10.1111/1750-3841.15007
Torrico DD, Sharma C, Dong W, Fuentes S, Viejo CG, Dunshea FR. 2021. Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate. LWT-Food Sci Technol 137: 110383. https://doi.org/10.1016/j.lwt.2020.110383
Ubeda C, Callejon RM, Troncoso AM, Morales ML. 2017. Consumer acceptance of new strawberry vinegars by preference mapping. Int J Food Prop. 28(11): 2760-2771. https://doi.org/10.1080/10942912.2016.1252388
Vidal L, Ares G, Le Blond M, Jin D, Jaeger SR. 2020. Emoji in open‐ended questions: A novel use in product research with consumers. J Sens Stud 35: e12610. https://doi.org/10.1111/joss.12610
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Authors
HunaefiD., TariganS. S., DwinawatiE., SholehuddinZ. F., TaqiF. M., & ZellerY. H. M. (2023). Sensory Mapping of UHT Milk with Single-Origin Chocolate. Jurnal Teknologi Dan Industri Pangan, 34(1), 25-36. https://doi.org/10.6066/jtip.2023.34.1.25
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