Online consumer testing beyond central location tests: A case study for brewed coffee
- 주제(키워드) Central location test , Emotional response , Home-use test , Liking , Non-face-to-face , Remote test , Sensory evaluation , Sensory profiling
- 등재 SCIE, SCOPUS
- OA유형 Hybrid
- 발행기관 Elsevier Ltd
- 발행년도 2024
- URI http://www.dcollection.net/handler/ewha/000000240408
- 본문언어 영어
- Published As https://doi.org/10.1016/j.foodres.2024.114349
- PubMed https://pubmed.ncbi.nlm.nih.gov/38763638
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
Due to the constraints of the COVID-19 pandemic, conducting sensory evaluations requiring direct interactions became challenging. In response, researchers have been motivated to devise non-face-to-face testing methods as alternatives. This study aimed to compare two non-face-to-face home-use tests (HUT) with the traditional face-to-face central location test (CLT). Both HUTs involved online recruitment and sample delivery to participants' homes. One HUT provided a written protocol with no direct interaction (contactless HUT; C-HUT), whereas the other included an online meeting with a researcher for live guidance (online HUT; O-HUT). Four coffee samples were evaluated on the basis of liking and sensory and emotional attributes. The comparison between CLT and O-HUT showed RV coefficients of 0.92, 0.93, and 0.98 (P < 0.05) for liking and sensory and emotional attributes, respectively. In addition, based on the RV coefficient, the CLT results showed a significantly greater similarity to those of O-HUT compared to those of C-HUT. The O-HUT also outperformed the C-HUT in its ability to significantly discriminate between samples. Hence, real-time interactions between researchers and participants, as facilitated by O-HUT, may be more suitable in certain scenarios compared to C-HUT, which relies solely on a written protocol. Overall, these findings suggest that C-HUT and O-HUT are suitable methods for collecting sensory data and overcoming geographic and face-to-face contact limitations, providing greater flexibility, and reducing the time and cost associated with traditional sensory evaluations. © 2024
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