Yoon Jae-Yeon, Kwak Han-Sub, Kim Mi-Ran, Chung Seo-Jin
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea.
Foods. 2023 Feb 2;12(3):632. doi: 10.3390/foods12030632.
The present study investigated the effects of the evaluation environment and sample number on liking ratings within the same testing session. It comprised two experiments that determined consumer taste ratings of the following food products: (1) almond beverage and (2) vegan ramen, as rated by 322 and 287 Korean consumers, respectively. Consumers tasted each food product under either laboratory or home-used test conditions. Additionally, three levels of sample numbers were established for evaluation (almond beverage test: 1, 2, and 4; vegan ramen test: 1, 3, and 5) in each test condition. A target sample was selected for each of the two food products to directly ascertain the effects of the evaluation environment and sample number on the liking ratings. The results revealed that during the same evaluation session, the sample number affected the liking ratings of the target sample more than the testing location. Moreover, the sample number effect was product item dependent, that is, no significant change was noted in the liking ratings of the target almond beverage sample according to sample number, whereas significant differences were observed in the liking ratings of the target vegan ramen sample. Furthermore, the sample number effect was more prominent under laboratory test conditions than under home-used test conditions probably due to the serving order effect driven by hedonic contrast, carry over effect, and sensory specific satiety. The findings demonstrate that home-used tests should be recommended over laboratory tests when measuring the liking of a small number of multiple sample food items with high flavor complexity.
本研究调查了在同一测试环节中评估环境和样本数量对喜好评分的影响。该研究包含两个实验，分别测定了以下食品的消费者口味评分：（1）杏仁饮料和（2）素食拉面，参与评分的韩国消费者分别有322名和287名。消费者在实验室或家用测试条件下品尝每种食品。此外，在每种测试条件下，为评估设定了三个样本数量水平（杏仁饮料测试：1、2和4；素食拉面测试：1、3和5）。为这两种食品各自选择了一个目标样本，以直接确定评估环境和样本数量对喜好评分的影响。结果显示，在同一评估环节中，样本数量对目标样本喜好评分的影响大于测试地点。此外，样本数量效应因产品项目而异，也就是说，目标杏仁饮料样本的喜好评分未随样本数量出现显著变化，而目标素食拉面样本的喜好评分则存在显著差异。此外，样本数量效应在实验室测试条件下比在家用测试条件下更为突出，这可能是由于享乐对比、遗留效应和感官特异性饱腹感所驱动的服务顺序效应。研究结果表明，在测量具有高风味复杂性的少量多样本食品的喜好时，应推荐采用家用测试而非实验室测试。
