Consumer testing to enable evidence-based business decision-making

John Castura/ June 30, 2019/ Workshop/ 0 comments

By some estimates more than 90% for new food and beverage products fail. In spite of the enormous costs associated with product failures, businesses continue to invest in new product development because the relatively few products that succeed provide business growth and profits. Consumer purchase and repurchase are essential to the success of new products. Consumers are decision makers: by

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Analyzing data from sensory discrimination tests: Parameter estimates and confidence regions

John Castura/ June 30, 2019/ Oral Presentation/ 0 comments

The sensory profile of a food product is an important contributor to its identity, and is linked to brand value. Sensory testing provide an objective way to ensure that the product’s target sensory profile is achieved, e.g., after making production changes. Historical data, including business outcomes, can provide context to assist decision making. Unreplicated sensory discrimination tests without response bias

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Is less always more?

John Castura/ June 5, 2019/ Oral Presentation, Symposium/ 0 comments

Here is a question to be answered in mythbusters style: “Do the number of available choices create a choice overload effect in consumers?” As a starting point, consider a well-known study in which consumers receive a coupon in a grocery store after tasting two jams. Consumers who were limited to choosing from only 6 jams followed through with purchase more

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Or is less just less?

John Castura/ June 5, 2019/ Oral Presentation, Symposium/ 0 comments

The authors of the meta-analysis suggest that the difficulties associated with making choices might be more related to the complexity of the choice task and the cognitive decision-making factors than simply to the number of choices. Other authors have suggested particular underlying factors. The claim of choice overload based strictly on the number of choices seems both capture and oversimplify

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Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know?

John Castura/ May 15, 2019/ Peer-reviewed Paper/ 0 comments

Dominance rates arising from Temporal Dominance of Sensations (TDS) data are almost always plotted and understood with reference to chance and significance lines, which are based on the assumption of random attribute selection. These lines are auxiliary to the chart, and used to interpret the dominance rates; when the dominance rate for some attribute exceeds the significance line, the conventional

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Application of TCATA to examine variation in beer perception due to thermal taste status

John Castura/ April 15, 2019/ Peer-reviewed Paper/ 0 comments

Thermal taste status (TTS) describes a phenotype whereby some individuals experience a thermally-induced taste on thermal stimulation of the tongue (thermal tasters; TTs) and some do not (thermal non-tasters; TnTs). TTs experience a range of orosensations elicited by aqueous solutions and some beverages more intensely than TnTs. Whether this extends throughout ingestion duration is unknown, despite the fact that the

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Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology

John Castura/ February 14, 2019/ Peer-reviewed Paper/ 0 comments

Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive ‘Bretty’ aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red

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Brettanomyces metabolites using temporal check-all-that-apply

John Castura/ September 30, 2018/ Poster/ 0 comments

Brettanomyces spoilage in wine is due to the production of metabolites, which together create a distinctive ‘Bretty’ aroma and flavor profile. The objective of this study was to assess the influence three wine flavor matrices have on consumer perception and acceptance of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz wine was altered through additions of whiskey

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Do window treatments protect the acceptability for sale of red and white wine?

John Castura/ September 30, 2018/ Poster/ 0 comments

Light-struck taints in wine develop when they are exposed to sunlight and elevated temperature. Affected wines undergo a colour change, a decrease in fruit flavours and a development of off-flavours that have been described as cooked cabbage and/or corn nuts. This poses a problem in retail stores that have a large number of external facing windows that can potentially expose

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