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), 2024. Published by Science Publishing Group |
Sensory Perception, Consumer’s Preference, Food Attributes, Flavor
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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
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
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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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}
}
TY - JOUR T1 - Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor AU - Farjana Rahman Bhuiyan AU - Abu Torab MA Rahim Y1 - 2015/01/30 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.40 DO - 10.11648/j.jfns.s.2015030102.40 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 157 EP - 160 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.40 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 IS - 1-2 ER -
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