Edgar Chambers
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View article: Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation
Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation Open
The market for niche and novelty products in the food industry is growing. However, breaking into the market is tough and reaching the modern-day consumer is harder than ever before. Sorghum, a so-called “ancient grain,” has a chance to be…
View article: A Cross-Cultural Study of Health Interests and Pleasure by Consumers in 10 Countries
A Cross-Cultural Study of Health Interests and Pleasure by Consumers in 10 Countries Open
Understanding how individuals balance health and pleasure in food choices is important for promoting healthier diets. This study examined 6300 adults across ten countries (630 per country) using the General Health Interest and Pleasure sub…
View article: Exploring Visualization of Beverage Consistency Through 2D and 3D Imaging Methods
Exploring Visualization of Beverage Consistency Through 2D and 3D Imaging Methods Open
Modification to a thin beverage consistency is frequently recommended when swallowing is impaired, but proper thickening during preparation is essential. Contemporary technologies provide innovative ways of addressing quality control due t…
View article: Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison
Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison Open
Consumer perceptions of the term ‘natural’ do not always align with those of science or public policy. Further examination of the term from a consumer standpoint is therefore necessary. In this study, we aimed to identify differences in co…
View article: Cross-Cultural Analysis of Consumers’ Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method
Cross-Cultural Analysis of Consumers’ Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method Open
Snack foods are increasingly important because of irregular eating patterns in busy lives. Many consumers state that reading ingredients is important to them making rational choices when consuming snacks. This study investigates consumer’s…
View article: Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat
Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat Open
Every year, 48 million people in the United States are affected by foodborne illnesses. Twenty-five percent of reported foodborne illnesses are due to unsafe food behaviors in the home. Consumers are grilling more frequently throughout the…
View article: Cross-Cultural Comparison (13 Countries) of Consumers’ Willingness to Eat Specific Insect Powders in Five Food Types
Cross-Cultural Comparison (13 Countries) of Consumers’ Willingness to Eat Specific Insect Powders in Five Food Types Open
By 2050, the world’s population will rise to 9 billion, which implies that it is necessary to double protein production. We should consider more sustainable, alternative forms of protein. A solution to this is the use of insects, which off…
View article: Cross-Cultural Comparison of the Espresso Protocol Repeatability
Cross-Cultural Comparison of the Espresso Protocol Repeatability Open
The Espresso Protocol (TEP) was used to assess the quality of coffee beans through espresso extraction incorporating a sensory approach. TEP includes overall quality evaluation and attribute evaluation using check-all-that-apply (CATA). Th…
View article: Unreliability of clustering results in sensory studies and a strategy to address the issue
Unreliability of clustering results in sensory studies and a strategy to address the issue Open
Researchers commonly use hierarchical clustering (HC) or k -means (KM) for grouping products, attributes, or consumers. However, the results produced by these approaches can differ widely depending on the specific methods used or the initi…
View article: Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia
Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia Open
Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensor…
View article: Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls
Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls Open
Modern textile consumers are increasingly becoming more watchful of the quality of the textiles that they purchase. This has increased the need for textile producers, especially artisan textile makers (e.g., knitters, tailors, dressmakers,…
View article: DIETARY ACCULTURATION AND INTEREST IN MODIFICATION OF STAPLE FOODS: A PRELIMINARY QUALITATIVE STUDY WITH RICE
DIETARY ACCULTURATION AND INTEREST IN MODIFICATION OF STAPLE FOODS: A PRELIMINARY QUALITATIVE STUDY WITH RICE Open
This preliminary study examined differences in dietary perceptions and beliefs of a staple food product and a health focused modification of that food product in a focus groups study of native Vietnamese in Vietnam (VNV) and Vietnamese imm…
View article: Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries
Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries Open
Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on…
View article: Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets
Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets Open
Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the mark…
View article: Consumers’ Attitude towards the Sustainability of Different Food Categories
Consumers’ Attitude towards the Sustainability of Different Food Categories Open
Currently, poverty, climate change, environmental pollution and the depletion of natural resources have generated a greater concern for sustainability. The objective is the survival of the human species and the persistence of all component…
View article: A Comparison of the Percentage of “Yes” (Agree) Responses and Importance of Attributes (Constructs) Determined Using Check-All-That-Apply and Check-All-Statements (Yes/No) Question Formats in Five Countries
A Comparison of the Percentage of “Yes” (Agree) Responses and Importance of Attributes (Constructs) Determined Using Check-All-That-Apply and Check-All-Statements (Yes/No) Question Formats in Five Countries Open
Check All That Apply (CATA) has become a popular type of questionnaire response in sensory/consumer research in recent years. However, some authors have pointed out potential problems with the method. An online survey using either a Check-…
View article: How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo
How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo Open
Water is the most essential resource for food production and socioeconomic development worldwide. Currently, industry and agriculture are the most water consuming activities, creating high levels of pollution, and intensifying the scarcity…
View article: Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign
Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign Open
This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five c…
View article: Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms
Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms Open
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conduct…
View article: Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys
Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys Open
Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process. Four formats …
View article: Coffee Flavor: A Review
Coffee Flavor: A Review Open
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This …
View article: Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties
Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties Open
Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork pa…
View article: Development of a Model System for Tasting Grain Varieties
Development of a Model System for Tasting Grain Varieties Open
This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed…
View article: Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes
Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes Open
There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the…
View article: Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects
Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects Open
Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate li…
View article: Facial cleansing wipes: A predictive model between consumer perception and in vitro lab measurements for rapid prototype screening
Facial cleansing wipes: A predictive model between consumer perception and in vitro lab measurements for rapid prototype screening Open
Product development teams frequently develop many prototypes for screening before launching into the marketplace. Gaining customer feedback on each prototype is impossible because of constraints, such as tight timelines, budget, etc. For i…
View article: Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study
Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study Open
The choice of food products is affected by the combination of food properties, consumer motives, emotions, and context, especially in cross-cultural studies. The designs of cross-cultural studies involve several limitations such as concept…
View article: Analysis of Sensory Properties in Foods
Analysis of Sensory Properties in Foods Open
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, tex…
View article: Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations
Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations Open
Why do many human beings find bugs repulsive? Disgust, a psychological factor, is believed to be the main reason why consumers would not consider eating foods containing insect ingredients. This study aimed to understand specific consumers…