Hard cider or "cider" is a fermented, alcoholic beverage made from the juice of apples. The cider industry has experienced recent growth within the United States and Virginia. Virginia is one of the largest producers of apples in the United States, and apples are considered a top commodity in the state. Currently, there is inconsistent terminology to describe Virginia cider, and cider producers are using descriptors that are usually associated with beer and wine. Thus, this study aims to identify the distinct sensory profiles of Virginia ciders and to identify drivers of consumer liking. Understanding sensory profiles and drivers of consumer liking for Virginia ciders will aid consumers in understanding what kind of cider styles they prefer and could help producers identify acceptable cider products. A descriptive analysis (DA) was completed to determine a well-defined sensory profile for Virginia hard ciders. The DA consisted of 24 ciders that producers considered to be representative of Virginia and their brands from 16 of the 32 known cider producers in Virginia. In the DA, 6 panelists defined reference standards for 48 descriptors consisting of 20 aromas, 3 tastes, 13 flavors, and 12 mouthfeel attributes. Through M/ANOVA, 22 descriptors were identified as significant, and 6 groups of ciders were identified using Hierarchical Cluster Analysis (HCA). Then, an exploratory consumer study using 8 representative ciders from the DA was conducted with 67 subjects. Subjects were first asked a series of demographic questions, then presented with samples in randomized, sequential, monadic fashion and reported overall liking, purchasing intent, and willingness to pay. Internal and external preference mapping was accomplished with Partial Least Squares Regression (PLS) and Clustering Around Latent Variables (CLV). Three distinct clusters were identified with distinct product and sensory preferences. Finally, basic chemical analyses of all samples were performed. The DA demonstrated that Virginia ciders have distinct sensory characteristics and fall into distinct sensory groups. The 3 consumer clusters found through CLV may represent cider drinkers' preferences in both Virginia and the United States. While no unusual cider chemistry was found, we were able to observe expected connections between chemistry and sensory profiles. / Master of Science in Life Sciences / Hard cider is the fermented beverage made from apples. It is also known as "cider" outside of the United States. In recent years, the cider industry has experienced growth both nationwide, and within the state of Virginia. Usually, ciders are described using words that are used to describe wine and beer. The aim of this study is to define descriptive terminology for Virginia ciders and identify drivers of consumer liking. Understanding sensory profiles and drivers of consumer liking for Virginia ciders will aid consumers in understanding what kind of cider styles they prefer and could help producers identify acceptable cider products. A descriptive analysis (DA) was completed to determine a well-defined sensory profile for Virginia hard ciders. The DA consisted of 24 ciders that producers considered to be representative of Virginia and their brands from 16 of the 32 known cider producers in Virginia. In the DA, 6 panelists defined reference standards for 48 descriptors consisting of 20 aromas, 3 tastes, 13 flavors, and 12 mouthfeel attributes. A total of 22 attributes were identified as being significant, and 6 distinct groups of ciders were identified. Then, an exploratory consumer study using 8 representative ciders from the DA was conducted with 67 subjects. Subjects were first asked a series of demographic questions, then presented with samples and reported overall liking, purchasing intent, and willingness to pay. Three distinct clusters of consumers were identified with distinct product and sensory preferences. Finally, basic chemical analyses of all samples were performed. The DA demonstrated that Virginia ciders have distinct sensory characteristics and fall into distinct sensory groups. The 3 consumer clusters may represent cider drinkers' preferences in both Virginia and the United States. While no unusual cider chemistry was found, we were able to observe expected connections between chemistry and sensory profiles.

No description available.

Master of Science / Food Science Institute / Koushik Adhikari / The market of nail polish has been booming in recent years. Research on nail polish is scarce. A sensory lexicon for nail polish has been developed at Kansas State University, but how sensory factors affect female consumers’ acceptability of nail polish has not been examined. Also, other factors, such as price and usage characteristics that could affect consumers’ acceptability, are yet to be determined. A nail polish consumer study was conducted at Kansas State University to explore several sensory and non-sensory factors that could affect female consumers’ acceptability of nail polish. Eight nail polish samples, belonging to four categories, namely, regular (REG), gel (GEL), flake (FLK) and water-based (WAT), were evaluated by each of the 98 female consumers. The questionnaire consisted of three sections – application, observation and general usage questions. Results showed that consumers rated the samples similarly in both the application and observation sections. In general, consumers preferred the REG and the GEL samples more than the FLK and the WAT samples. Among all the sensory attributes, appearance attributes were the major attributes that affected consumers’ overall acceptability, while aroma had negligible impact on acceptability. Some sensory attributes like runny, shininess, opacity, spreadability, smoothness, coverage and wet-appearance were found to drive the consumer’s overall acceptability positively, while others such as pinhole, fatty-edges, blister, brushlines, pearl-like, flake-protrusion, glittery and initial-drag impacted their liking negatively. Four clusters of consumers were identified based on the consumers’ overall liking scores for both the application and observation sections. Considering all the factors that could affect consumers’ acceptability, sensory appeal, price, and conveniences of usage were the top factors picked by consumers. Age was also a factor that affected consumers’ acceptability for some of the samples. Consumers’ overall acceptability for these studied samples could guide a beauty store or a nail salon on building their selection on nail polishes. Consumers’ acceptability on different sensory attributes could help a nail polish company modify or improve their nail polish formula. The consumer cluster information could benefit a nail polish company on marketing a specific category of product and advertising to a specific group of consumers.

The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on day 0. This research reveals that altering pasteurization temperature from 79?aC may cause a decrease in consumer acceptability to some consumers. Altering pasteurization temperature does not affect shelf-life or sensory descriptors and volatile compound profiles at the end of shelf-life.

The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external preference and flavor mapping. The majority of consumers preferred (p<0.05) hams that had more intense caramelized, smoky, savory and molasses aromas as well as more intense sweet and savory flavors. Sixteen aroma impact compounds were identified from the headspace volatiles of dry-cured hams. The consumers with the highest acceptability scores preferred (p<0.05) hams that were characterized by 4-methyl-2-methoxyphenol (sweet ham), 4-ethyl-2-methoxyphenol (sweet ham), 2-methoxyphenol (smoky, cocoa), 2,6-dimethoxyphenol (smoky ham, savory) and 2uranmethanol (burnt meat, vitamin). Fourteen percent of consumers preferred (p<0.05) two hams that were characterized by methional (baked potato). Consumer acceptability scores were lower for hams either characterized by methanethiol (sulfur), carbon disulfide (sulfur), 2-butanone (sweet), 3-methylbutanal (malty, fermented), 2-heptanone (burnt meat, vitamin), hexanal (cut grass), benzeneacetaldehyde (floral), 1-octen-3-ol (mushroom) or characterized by benzaldehyde (burnt meat, cooked meat) and limonene (citrus).

Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. The main aim was to investigate consumption patterns, health-related and sensory qualities and consumer perceptions of bread, more specifically commercial rye bread. In Study I, secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435, 18-80 years). In Study II, commercial rye breads (n=24) were characterized by sensory descriptive analysis; the in vitro measurement fluidity index (FI) was used to predict glycemic properties, and chemical acidity was measured. Study III was a consumer test (n=398, 18-80 years), where acceptance and perceptions of nine rye breads were investigated. Study IV was a web-based and postal sequential mixed-mode survey (n=1,134, 18-80 years) with open-ended items covering health-related perceptions of bread. Consumers with the lowest intake of whole grain and rye bread were from younger age groups, families with children and groups with lower educational levels. Health-related and sensory properties of commercial rye bread varied widely. The FI indicated more beneficial glycemic properties in half of the samples and this was associated with a chewy, dry texture and sour flavor. The younger consumer group (18-44 years) differed in their liking compared to the older group (45-80 years) and displayed a preference toward bread with less whole grain and rye, although different clusters were identified. Rye bread liking was associated with bread type consumed in childhood, food choice motives and educational level. Most (75%) knew of bread they considered healthy. Coarse, whole grain, fiber, sourdough and rye were perceived to be good for the stomach, bowel and, to have good satiation and glycemic properties. Few health claims have been authorized, making it challenging for consumers to identify bread with these properties. Front-of-package label indicating rye bread was sometimes found on breads with very little rye flour. Sensory attributes, foremost textural and flavor, e.g., sourness, correlated with beneficial FI values and could thereby help guide consumers.

Made available in DSpace on 2010-04-20T20:51:36Z (GMT). No. of bitstreams: 3 57859.pdf.jpg: 20237 bytes, checksum: bb85eb8c91e7be27a3f4611b6701be16 (MD5) 57859.pdf: 727631 bytes, checksum: 98a170021910c110e303412ad65d935e (MD5) 57859.pdf.txt: 221562 bytes, checksum: c50817d38d6be63fb738495f92abb5bb (MD5) Previous issue date: 2006-07-18T00:00:00Z / A questão do posicionamento de marcas é central ao processo de gerenciamento de marketing, pois produtos e serviços são adquiridos em grande parte em função da imagem que constroem na mente dos consumidores e clientes. Este trabalho busca explorar as relações existentes entre posicionamento de marca, preferências dos indivíduos e comportamento de compra através do tempo. Mais especificamente, ele se propõe a examinar as relações entre distância de uma marca ao ponto ideal num mapa perceptual e sua participação de mercado, e o quanto mudanças nessa distância através do tempo são acompanhadas de ganhos ou perdas de participação de mercado. Nessa tarefa são utilizadas técnicas de análise multivariada como o escalonamento multidimensional, a fim de elaborar os mapas perceptuais, e o mapeamento de preferências, a fim de localizar pontos ideiais nos mapas elaboradas. Também é utilizada a técnica de análise procrusteana, no processo de comparação de diferentes mapas perceptuais. Uma vez determinadas as distâncias das marcas ao ponto ideal e suas variações entre dois momentos no tempo, tais medidas são correlacionadas às participações de mercado das marcas, e suas variações. Os resultados obtidos no estudo empírico indicam que a variável 'distância ao ponto ideal no mapa perceptual' é boa candidata a um indicador de participação de mercado, presente e futura. No entanto, esta distância não se mostra um bom indicador das variações na participação de mercado propriamente ditas. Outro resultado interessante diz respeito ao conceito de equilíbrio entre a ordenação das marcas em função das distâncias ao ponto ideal e ordenação das marcas em função da participação de mercado, sugerindo que quando existe uma discordância nestas ordens, as participações de mercado das mrcas tendem a mudar na direção de reduzir este desequilíbrio. / The matter of brand positioning is central to the process of marketing management, as products and services are purchased a great deal due to the image they build in consumers and clients minds. This work aims to explore the relationships that exist between brand positioning, subject’s preferences and buying behavior across a period of time. More specifically, it proposes itself to examine the relationships between distance of a brand to the ideal point in a perceptual map and its market share, and to what extent changes in the distance of the brand to the ideal point are followed by gains or losses in market share. In this task, multivariate analysis techniques are employed, such as multidimensional scaling, in order to build the perceptual maps, and preference mapping, in order to determine the location of ideal points in the maps. Procrustean analysis is also employed in the process of comparing individual maps to each other. Once determined the distances of brands to the ideal point and its changes across two points in time, these measures are compared to the market share of these brands, and its changes. The results from the empirical study indicate that the variable “distance to the ideal point in a perceptual map” is a good indicator of market share, present and future. However, this distance does not represent a good indicator of the market share changes themselves. Another interesting result relates to the concept of equilibrium between ordering of brands according to distances to the ideal point, and ordering of brands according to market share, suggesting that, when there is disagreement between these two orderings, the market share of the brands tend to shift towards a reduction of this disequilibrium.

Orientadores: Helena Maria Andre Bolini, Rosires Deliza / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-05T19:13:21Z (GMT). No. of bitstreams: 1 Marcellini_AlineMotadeBarros_M.pdf: 1250175 bytes, checksum: dbebba72665ad354430068a9e091ff20 (MD5) Previous issue date: 2006 / Resumo: O abacaxi é uma fruta apreciada em todo mundo, devido às suas distintas características sensoriais, podendo ser consumido ¿in natura¿ ou processado de diversas maneiras, sendo o suco a forma de processamento mais popular. O Brasil é o quarto maior produtor mundial de abacaxi, e nos cinco últimos anos a exportação do suco da fruta aumentou cerca de sete vezes. Associado à produção deste está o tratamento térmico, que afeta a qualidade sensorial, produzindo alterações desagradáveis ao produto. Nos últimos anos, os consumidores têm procurado por alimentos que mantenham as características sensoriais e nutricionais do produto, aliado à garantia da segurança microbiológica. A Alta Pressão Hidrostática (APH) é uma tecnologia inovadora, capaz de inativar microorganismos patogênicos e deteriorantes, enquanto minimiza a perda da qualidade sensorial e nutricional do alimento. Este trabalho teve como objetivo processar suco de abacaxi (Ananás comosus (L.) Merril, variedade Smooth Cayenne) através da tecnologia de APH aplicada à polpa do fruto e avaliar as características microbiológicas, sensoriais e a aceitabilidade do produto obtido. Os dados foram analisados através da Análise de Variância (ANOVA), testes de médias de Tukey, Análise de Componentes Principais (ACP), Mapa Interno da Preferência, ¿Cluster Analysis¿, bem como Mapa Externo da Preferência utilizando o programa estatístico SAS e XLSAT. O processamento a APH da polpa de abacaxi por 300MPa e 5 min à 25oC, demonstrou ser eficaz para a produção de polpa com vida útil de 14 dias, estando de acordo com os parâmetros determinados pela legislação brasileira. Os resultados obtidos na determinação de concentração de polpa e doçura ¿ideais¿ para a formulação do suco de abacaxi foram 56,5% e 7,0%, respectivamente. A Análise Descritiva Quantitativa demostrou a similaridade sensorial entre as amostras de suco de abacaxi obtida através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa/5 min/25oC) e que de forma geral, possuem diferença significativa (p<0,05) das amostras comerciais estudadas. Os atributos sabor de suco de abacaxi natural, cor característica de suco de abacaxi natural, aroma característico de suco de abacaxi natural, consistência e presença de fibras visual e percebida na boca apresentaram maior importância para a caracterização dos produtos obtidos através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa /5 min/ 25oC). O teste de aceitação comprovou que as amostras de suco de abacaxi obtidas através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa/5 min/25oC), apresentaram aceitação significativamente (p<0,05) superior às amostras comerciais avaliadas, e sem diferença (p<0,05) entre si, sendo preferidas por segmentos específicos de consumidores. Os atributos que apresentaram maior importância na caracterização dos produtos obtidos através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa/5 min/25oC) dirigiram a preferência de alguns segmentos de consumidores / Abstract: Pineapple is a well appreciated fruit worldwide due to its distinct sensory characteristics, to be consumed ¿in natura¿ or processed in many different ways, juice being the most popular industrialized product. Brazil is the fourth world pineapple producer, presenting a seven fold increase in pineapple juice exportation in the last five years. Thermal treatment associated to juice production affects its sensory quality, resulting in unacceptable changes in the industrialized product. Nowadays consumers are searching for Technologies which preserve nutritional and sensory characteristics of food, as well as guarantee its microbiological safety. High Hydrostatic Pressure (HHP) is an innovative technology capable of inactivating pathogenic and deteriorative microorganisms while minimizing loss of sensory and nutritional product quality. The objectives of this study were to process pineapple juice (Ananas comosus (L.) Merril, Smooth Cayenne variety) through HHP technology applied to the fruit puree and to investigate the microbiological and sensory characteristics of the obtained juice, as well as its acceptability. Data were analyzed through Analysis of Variance (ANOVA); Tukey¿s mean tests; Principal Components Analysis (PCA); Internal Preference Mapping; Cluster Analysis, as well as External Preference Mapping, using statistical programs as SAS and XLSTAT. HHP processing of pineapple puree at 300 MPa for 5 minutes at 25ºC resulted in the production of pineapple puree with a shelf-life of 14 days, in accordance to microbiological parameters established by Brazilian Legislation. Results found in the determination of ideal pineapple puree concentration and ideal sweetness for pineapple juice formulation were 56.5% and 7.0%, respectively. Quantitative Descriptive Analysis (QDA) revealed a sensory similarity between the pineapple juice samples obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC), both showing a statistically significant difference (p<0,05) compared to the commercial pineapple juice samples evaluated in this study. The following sensory attributes: natural pineapple juice flavor; characteristic natural pineapple juice color; characteristic natural pineapple juice aroma; consistency and visual and mouth-perceived fiber presence were considered the most important concerning the sensory characterization of both juices obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC). The acceptance test established that the pineapple samples obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC) showed higher statistically significant acceptance (p<0,05) in relation to the evaluated commercial samples, bearing no statistical significant difference (p<0,05) between them; each one being preferred by specific consumer segments. The sensory attributes which mostly contributed to the characterization of pineapple juices obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC) drove the preference in some consumer segments / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

Στόχος της παρούσης διπλωματικής είναι η δημιουργία μιας διαδικτυακής εφαρμογής όπου θα υποστηρίζει τη δημιουργία, τη διαχείριση και την εκτέλεση μιας μελέτης αξιολόγησης γραφικού σχεδιασμού διεπιφανειών χρήστη, με τη μέθοδο της χαρτογράφησης προτίμησης, καθώς επίσης και τη συλλογή και αποθήκευση των αποτελεσμάτων. Μετά από βιβλιογραφική έρευνα κρίθηκε σκόπιμο να υλοποιηθεί η μέθοδος της χαρτογράφησης προτίμησης για τη διεξαγωγή της μελέτης. Στη συνέχεια προσδιορίστηκαν οι αρχές πάνω στις οποίες βασίστηκε η σχεδίαση και η ανάπτυξη της εφαρμογής. Η παρούσα εφαρμογή είναι πλούσιας διαδραστικότητας, μπορεί να υλοποιήσει αξιολόγηση από απόσταση και να ικανοποιεί τις απαιτήσεις του ανταποκρινόμενου σχεδιασμού, ενώ ταυτόχρονα παρέχεται η δυνατότητα προσθήκης νέων μεθόδων. Για την υλοποίηση της εφαρμογής χρησιμοποιήθηκαν οι νέες τεχνολογίες διαδικτύου HTML5, CSS3, jQuery καθώς και οι PHP, MySQL, JavaScript, AJAX. Η τελική αξιολόγηση από ειδικούς ευχρηστίας του εργαστηρίου αλληλεπίδρασης ανθρώπου υπολογιστή, έκρινε την εφαρμογή ικανή να εκπληρώσει το στόχο της και έδωσε θετική ανάδραση για περεταίρω βελτίωση. / The aim of the present diploma thesis is the development of a web application which supports the creation, management and execution of a graphic design evaluation study by implementing the method of preference mapping, as well as the collection and storage of results. After extended literature research the method of preference mapping was found to be the most suitable for conducting the study. Subsequently, the main principles were identified upon which the design and development of the application was based on. This rich internet application is able to conduct remote evaluation, while achieving the purpose of responsive design which was a fundamental requirement. It also provides the ability for new evaluation methods to be added. For the implementation of the application new internet technologies as HTML5, CSS3, jQuery were used, as well as PHP, MySQL, JavaScript and AJAX. The usability evaluation of this application was conducted by usability experts of the human computer interaction laboratory. The conclusion of the experts was that the application is highly usable and their recommendations provided effective feedback.

Orientador: Helena Maria Andre Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-11T04:55:59Z (GMT). No. of bitstreams: 1 Alves_LeonardoRangel_M.pdf: 410164 bytes, checksum: eed7ffe76f347f00d0abb009ed908230 (MD5) Previous issue date: 2008 / Resumo: Este estudo objetivou Identificar direcionadores de preferência de oito amostras comerciais de néctar de uva (tradicionais e ¿light¿) utilizando metodologias estatísticas avançadas para relacionar dados de perfil sensorial, físico-químicos e aceitabilidade. Oito amostras comerciais de néctares de uva (quatro tradicionais e suas respectivas versões ¿light¿) foram analisadas. Um teste de Aceitação utilizando a escala hedônica híbrida foi realizado com 114 consumidores. Quatorze termos descritivos foram avaliados por uma equipe sensorial e seis atributos físico-químicos foram medidos. As amostras de néctar de uva A e C foram as mais aceitas e as amostras CL e DL (¿light¿) foram as mais rejeitadas. Construiu-se um Mapa de Preferência Interno e em seguida uma Análise de ¿Cluster¿ foi realizada para o atributo Impressão Global. Dois grupos de consumidores foram encontrados. A principal diferença entre os grupos foi com relação à utilização de diferentes porções da escala pelos consumidores de cada grupo. A metodologia PLSR foi utilizada para relacionar a aceitação dos consumidores com os termos descritivos e atributos físico-químicos, fornecendo correlações entre eles. Os resultados mostraram que os atributos Sabor de Uva, Sabor Residual de Uva, Acidez Total Titulável, Aroma de Uva, Cor Vinho, °Brix, Viscosidade, Acidez, Turbidez, Adstringência, Fenóis Totais e Consistência nesta ordem de importância, estavam fortemente correlacionados com a Impressão Global dos consumidores sendo portanto os direcionadores de preferência encontrados / Abstract: This study depicts the PLS regression method used to help find drivers of liking of the grape nectar. Eight commercial brands (four traditional and four lights) were analyzed. An acceptance test using hybrid hedonic scale was performed with 114 consumers. Fourteen attributes were evaluated by a sensory team of fourteen members, and six physical-chemical attributes were measured. The most accepted samples were A and C, and the less accepted ones were CL and DL (lights). An Internal Preference Mapping followed by a Cluster Analysis was performed on the consumer grades to Global Impression. Two clusters of consumers were found. The mainly difference between clusters was the use of different portions of the scale by the consumers. The PLSR methodology was used to relate the acceptance with the sensory and physical-chemical attributes giving a correlation between them. The model showed the importance of each sensory or physicalchemical attribute for the model projection. The results showed that Grape Flavor; Residual Grape Flavor, Total Sourness Titration, Grape Aroma, Wine Color, °Brix, Viscosity, Sourness, Turbidity, Astringency, Total Phenols and Consistency were positive correlated with consumer grades to Global Impression, therefore they are called drivers of liking / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição