Volume 3, Issue 1-2, February 2015, Page: 157-160
Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor
Farjana Rahman Bhuiyan, Biochemistry and Cell Biology, Bangladesh University of Health Sciences, Dhaka, Bangladesh
Abu Torab MA Rahim, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Received: Oct. 8, 2014;       Accepted: Oct. 30, 2014;       Published: Jan. 30, 2015
DOI: 10.11648/j.jfns.s.2015030102.40      View  3279      Downloads  292
Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consumers’ perception of flavoral attributes and perceived role of chosen foods in a healthy diet. The data were collected through face to face interviews of the respondent using a pretested structured questionnaire. A non-probability sampling method was used for the survey. Among the 400 respondents, 200 were males and the rest 200 were females with majority as students (40%). The consumers were found facing difficulty in perceiving the technical terms for attributes of foods but when different Bangla vocabulary denoting flavoral attributes was used then the respondents felt comfortable in understanding. About 41% of the preferred the Bangla word ‘Shadgondho’ to understand the concept of flavor. The correct perception of flavor (p=0.054) was not much dependent on the profession of respondents, but there was an association between their perception level and selection of preferred foods (p=0.018). Majority of the respondents (85.3%) preferred the food attribute 'fruity flavor' in selecting their foods for consumption. The respondents treated their chosen foods on flavoral attributes as menial to lunch or dinner and usually ate them as snacks. About one fourth of the respondents have higher sensory perception level and food preference ability. However, in combination with other food attributes like color and texture, this association needs further investigations.
Sensory Perception, Consumer’s Preference, Food Attributes, Flavor
To cite this article
Farjana Rahman Bhuiyan, Abu Torab MA Rahim, Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 157-160. doi: 10.11648/j.jfns.s.2015030102.40
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