Full metadata record
DC Field | Value | Language |
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dc.contributor.author | 정서진 | - |
dc.date.accessioned | 2024-08-26T16:31:06Z | - |
dc.date.available | 2024-08-26T16:31:06Z | - |
dc.date.issued | 2024 | - |
dc.identifier.issn | 9639-9969 | - |
dc.identifier.other | OAK-35799 | - |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/269350 | - |
dc.description.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 | - |
dc.description.sponsorship | Elsevier Ltd | - |
dc.language | English | - |
dc.subject | Central location test | - |
dc.subject | Emotional response | - |
dc.subject | Home-use test | - |
dc.subject | Liking | - |
dc.subject | Non-face-to-face | - |
dc.subject | Remote test | - |
dc.subject | Sensory evaluation | - |
dc.subject | Sensory profiling | - |
dc.title | Online consumer testing beyond central location tests: A case study for brewed coffee | - |
dc.type | Article | - |
dc.relation.volume | 187 | - |
dc.relation.index | SCIE | - |
dc.relation.index | SCOPUS | - |
dc.relation.journaltitle | Food Research International | - |
dc.identifier.doi | 10.1016/j.foodres.2024.114349 | - |
dc.identifier.wosid | WOS:001236595200001 | - |
dc.identifier.scopusid | 2-s2.0-85191338666 | - |
dc.author.google | Park | - |
dc.author.google | Seyeong | - |
dc.author.google | Lee | - |
dc.author.google | Cho-Long | - |
dc.author.google | Oh | - |
dc.author.google | Jungmin | - |
dc.author.google | Lim | - |
dc.author.google | Manyoel | - |
dc.author.google | Chung | - |
dc.author.google | Seo-Jin | - |
dc.author.google | Kwak | - |
dc.author.google | Han Sub | - |
dc.contributor.scopusid | 정서진(37042905800) | - |
dc.date.modifydate | 20240826125739 | - |