Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

• Published in: Foods Vol. 12; no. 3; p. 632
• Main Authors: Yoon, Jae-Yeon, Kwak, Han-Sub, Kim, Mi-Ran, Chung, Seo-Jin
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 02.02.2023; MDPI
• Subjects: Almond; almond beverage; Beverages; Consumers; Evaluation; Experiments; Females; Food; Food science; Health aspects; home-used test; Laboratories; laboratory condition test; Laboratory tests; Noodles; Nutritional aspects; Ratings; Ratings & rankings; sample number; Satiety; Sensory evaluation; test location; Vegan; vegan ramen; Veganism; South Korea; laboratory condition test; almond beverage; test location; sample number; home-used test; vegan ramen
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12030632

The present study investigated the effects of the evaluation environment and sample number on liking ratings within the same testing session. It comprised two experiments that determined consumer taste ratings of the following food products: (1) almond beverage and (2) vegan ramen, as rated by 322 and 287 Korean consumers, respectively. Consumers tasted each food product under either laboratory or home-used test conditions. Additionally, three levels of sample numbers were established for evaluation (almond beverage test: 1, 2, and 4; vegan ramen test: 1, 3, and 5) in each test condition. A target sample was selected for each of the two food products to directly ascertain the effects of the evaluation environment and sample number on the liking ratings. The results revealed that during the same evaluation session, the sample number affected the liking ratings of the target sample more than the testing location. Moreover, the sample number effect was product item dependent, that is, no significant change was noted in the liking ratings of the target almond beverage sample according to sample number, whereas significant differences were observed in the liking ratings of the target vegan ramen sample. Furthermore, the sample number effect was more prominent under laboratory test conditions than under home-used test conditions probably due to the serving order effect driven by hedonic contrast, carry over effect, and sensory specific satiety. The findings demonstrate that home-used tests should be recommended over laboratory tests when measuring the liking of a small number of multiple sample food items with high flavor complexity.