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Online consumer testing beyond central location tests: A case study for brewed coffee
- Title
- Online consumer testing beyond central location tests: A case study for brewed coffee
- Authors
- Park; Seyeong; Lee; Cho-Long; Oh; Jungmin; Lim; Manyoel; Chung; Seo-Jin; Kwak; Han Sub
- Ewha Authors
- 정서진
- SCOPUS Author ID
- 정서진
![scopus](/images/layout/icon2.png)
- Issue Date
- 2024
- Journal Title
- Food Research International
- ISSN
- 9639-9969
- Citation
- Food Research International vol. 187
- Keywords
- Central location test; Emotional response; Home-use test; Liking; Non-face-to-face; Remote test; Sensory evaluation; Sensory profiling
- Indexed
- SCIE; SCOPUS
![scopus](/images/layout/scopus2.gif)
- Document Type
- Article
- Abstract
- 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
- DOI
- 10.1016/j.foodres.2024.114349
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
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