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Sensory‐liking Expectations and Perceptions of Processed and Unprocessed Insect Products

International Journal on Food System Dynamics

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Field Value
 
Title Sensory‐liking Expectations and Perceptions of Processed and Unprocessed Insect Products
 
Creator Sogari, Giovanni
Menozzi, Davide
Mora, Cristina
 
Subject entomophagy; consumer studies; sensory science; cricket; novel food; Italy
 
Description The aim of this study was to investigate how sensory‐liking attribute perceptions (appearance, taste and organoleptic characteristics) can change between a readily visible vs a processed insect product before and after tasting. Results indicate that texture and appearance of the insect are perceived as stronger barriers than the taste attribute. Moreover, both unprocessed and processed insect‐based products generate more positive perceptions after tasting compared to expectations. The positive experience of tasting products with both visible and processed insect may lead consumers to reconsider their initial negative expectations and attitude towards entomophagy.
 
Publisher CentMA
 
Contributor —
 
Date 2018-08-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://centmapress.ilb.uni-bonn.de/ojs/index.php/fsd/article/view/942
10.18461/ijfsd.v9i4.942
 
Source International Journal on Food System Dynamics; Vol 9, No 4 (2018): Special issue: Credence attibutes, consumer trust, and sensory expectations in modern food markets; 314 - 320
1869-6945
 
Language eng
 
Relation http://centmapress.ilb.uni-bonn.de/ojs/index.php/fsd/article/view/942/800
 
Rights Copyright (c) 2018 International Journal on Food System Dynamics