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Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor

Received: 8 October 2014     Accepted: 30 October 2014     Published: 30 January 2015
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Abstract

Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consumers’ perception of flavoral attributes and perceived role of chosen foods in a healthy diet. The data were collected through face to face interviews of the respondent using a pretested structured questionnaire. A non-probability sampling method was used for the survey. Among the 400 respondents, 200 were males and the rest 200 were females with majority as students (40%). The consumers were found facing difficulty in perceiving the technical terms for attributes of foods but when different Bangla vocabulary denoting flavoral attributes was used then the respondents felt comfortable in understanding. About 41% of the preferred the Bangla word ‘Shadgondho’ to understand the concept of flavor. The correct perception of flavor (p=0.054) was not much dependent on the profession of respondents, but there was an association between their perception level and selection of preferred foods (p=0.018). Majority of the respondents (85.3%) preferred the food attribute 'fruity flavor' in selecting their foods for consumption. The respondents treated their chosen foods on flavoral attributes as menial to lunch or dinner and usually ate them as snacks. About one fourth of the respondents have higher sensory perception level and food preference ability. However, in combination with other food attributes like color and texture, this association needs further investigations.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.40
Page(s) 157-160
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Sensory Perception, Consumer’s Preference, Food Attributes, Flavor

References
[1] Lund, D. 1982. Quantifying reactions influencing quality of foods: texture, flavor and appearance. Journal of Food Processing and Preservation, 6, 133-153.70.
[2] Schutz, H. G. and Wahl, O. L. 1981. Consumer perception of the relative importance of appearance, flavor and texture to food acceptance. In: Criteria for Food Acceptance. How Man Chooses What He Eats. J. Solm, and R. L. Hall (eds.) Forster Publishing Ltd. Switzerland. p. 97-116.
[3] Moskowitz, H. R. and Krieger, B. 1995. The contribution of sensory liking to overall liking: an analysis of six food categories. Food Quality and Preference, 6, 83-90.
[4] Murphy, C. 1985. Cognitive and chemosensory influences on age-related changes in the ability to identify blended foods. Journal of Gerontology, 40, 47-52.
[5] Szczesniak, A. S. and Kahn, E. L. 1971. Consumer awareness of and attitudes to food texture. I: Adults. Journal of Texture Studies, 2, 280-295.
[6] Lillian Hoagland Meyer, 2002; Food chemistry.
[7] Taylor, A. J. and Linforth, R. S. T. 1996. Flavour release in the mouth. Trends in Food Science and Technology, 7, 444-448.
[8] Rahim ATMA, Chowdhury R, 2005. Perceived Role of Dietary Fiber in Healthy Diet and its intake pattern among educated urban population, Bang J Nutr; 18-19, 61-68.
[9] Bhuyan MAH, Rahim ATMA, Hossain AMMM, and Shaheen N, 2004. Food behavior and nutritional status of the Dhakaiyyah population. South Asian J Nutr.
[10] Rahim ATMA and Bhuyan MAH, 1995. Students’ perception towards the fattening and dieting foods. J Asiat Soc Bangladesh, Sci: 21(2): 233-41.
[11] Rahim ATMA, Aziz F, Shaheen S, and Bhuyan MAH, 2001. Perception and preference of fast food and traditional snack food by selected urban population. Bangladesh J Physiol Pharmacol; 17(2): 58-62.
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  • APA Style

    Farjana Rahman Bhuiyan, Abu Torab MA Rahim. (2015). Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor. Journal of Food and Nutrition Sciences, 3(1-2), 157-160. https://doi.org/10.11648/j.jfns.s.2015030102.40

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    ACS Style

    Farjana Rahman Bhuiyan; Abu Torab MA Rahim. Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor. J. Food Nutr. Sci. 2015, 3(1-2), 157-160. doi: 10.11648/j.jfns.s.2015030102.40

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    AMA Style

    Farjana Rahman Bhuiyan, Abu Torab MA Rahim. Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor. J Food Nutr Sci. 2015;3(1-2):157-160. doi: 10.11648/j.jfns.s.2015030102.40

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  • @article{10.11648/j.jfns.s.2015030102.40,
      author = {Farjana Rahman Bhuiyan and Abu Torab MA Rahim},
      title = {Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {157-160},
      doi = {10.11648/j.jfns.s.2015030102.40},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.40},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.40},
      abstract = {Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consumers’ perception of flavoral attributes and perceived role of chosen foods in a healthy diet. The data were collected through face to face interviews of the respondent using a pretested structured questionnaire. A non-probability sampling method was used for the survey. Among the 400 respondents, 200 were males and the rest 200 were females with majority as students (40%). The consumers were found facing difficulty in perceiving the technical terms for attributes of foods but when different Bangla vocabulary denoting flavoral attributes was used then the respondents felt comfortable in understanding. About 41% of the preferred the Bangla word ‘Shadgondho’ to understand the concept of flavor. The correct perception of flavor (p=0.054) was not much dependent on the profession of respondents, but there was an association between their perception level and selection of preferred foods (p=0.018). Majority of the respondents (85.3%) preferred the food attribute 'fruity flavor' in selecting their foods for consumption. The respondents treated their chosen foods on flavoral attributes as menial to lunch or dinner and usually ate them as snacks. About one fourth of the respondents have higher sensory perception level and food preference ability. However, in combination with other food attributes like color and texture, this association needs further investigations.},
     year = {2015}
    }
    

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    AU  - Farjana Rahman Bhuiyan
    AU  - Abu Torab MA Rahim
    Y1  - 2015/01/30
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    AB  - Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consumers’ perception of flavoral attributes and perceived role of chosen foods in a healthy diet. The data were collected through face to face interviews of the respondent using a pretested structured questionnaire. A non-probability sampling method was used for the survey. Among the 400 respondents, 200 were males and the rest 200 were females with majority as students (40%). The consumers were found facing difficulty in perceiving the technical terms for attributes of foods but when different Bangla vocabulary denoting flavoral attributes was used then the respondents felt comfortable in understanding. About 41% of the preferred the Bangla word ‘Shadgondho’ to understand the concept of flavor. The correct perception of flavor (p=0.054) was not much dependent on the profession of respondents, but there was an association between their perception level and selection of preferred foods (p=0.018). Majority of the respondents (85.3%) preferred the food attribute 'fruity flavor' in selecting their foods for consumption. The respondents treated their chosen foods on flavoral attributes as menial to lunch or dinner and usually ate them as snacks. About one fourth of the respondents have higher sensory perception level and food preference ability. However, in combination with other food attributes like color and texture, this association needs further investigations.
    VL  - 3
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Author Information
  • Biochemistry and Cell Biology, Bangladesh University of Health Sciences, Dhaka, Bangladesh

  • Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

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