Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers
In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insect...
में बचाया:
| मुख्य लेखकों: | , , , |
|---|---|
| स्वरूप: | Online |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
Firenze University Press
2022
|
| विषय: | |
| ऑनलाइन पहुंच: | ONIX_20220601_9788855184618_568 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
| _version_ | 1869525945400950784 |
|---|---|
| author | Piscitelli, Alfonso Fasanelli, Roberto CUOMO, Elena Galli, Ida |
| author_browse | CUOMO, Elena Fasanelli, Roberto Galli, Ida Piscitelli, Alfonso |
| author_facet | Piscitelli, Alfonso Fasanelli, Roberto CUOMO, Elena Galli, Ida |
| author_sort | Piscitelli, Alfonso |
| collection | Directory of Open Access Books |
| description | In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insects in the future. This paper addresses the problem of describing the sensory characteristics aof edible insect and insect-based foods in terms of preferences. To this end, we conducted a study to explore the representations of sensory experiences related to an insect-based dish involving a voluntary sample of 154 consumers. The quasi-experiment, which we have called projective sensory experience (PSE), follows a two-step procedure. In the first step, we asked the participants to imagine tasting an insect-based dish and then to rate, from 1 (imperceptible) up to 10 (very perceptible), the following taste-olfactory sensations: Sapidity, Bitter tendency, Acidity, Sweet, Spiciness, Aroma, Greasiness-Unctuosity, Succulence, Sweet, Fatness, Persistence. In the second step, we asked our interviewees to indicate, through a specific check-list, which was the most disturbing and least disturbing taste-olfactory sensation imagined. We collected data from May to July 2020 by using an anonymous on-line questionnaire. Results could help understand the sensory characteristics of “insects as food” that should be used or avoided, for example, in communication aimed at promoting familiarity with edible insects and improving the acceptability of insects as a novel food. |
| format | Online |
| id | doab-20.500.12854ir-83308 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Firenze University Press |
| publisherStr | Firenze University Press |
| record_format | ojs |
| spelling | doab-20.500.12854ir-833082022-06-02T04:28:00Z Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers Piscitelli, Alfonso Fasanelli, Roberto CUOMO, Elena Galli, Ida Edible insect Projective sensory experience Consumers’ preference Entomophagy In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insects in the future. This paper addresses the problem of describing the sensory characteristics aof edible insect and insect-based foods in terms of preferences. To this end, we conducted a study to explore the representations of sensory experiences related to an insect-based dish involving a voluntary sample of 154 consumers. The quasi-experiment, which we have called projective sensory experience (PSE), follows a two-step procedure. In the first step, we asked the participants to imagine tasting an insect-based dish and then to rate, from 1 (imperceptible) up to 10 (very perceptible), the following taste-olfactory sensations: Sapidity, Bitter tendency, Acidity, Sweet, Spiciness, Aroma, Greasiness-Unctuosity, Succulence, Sweet, Fatness, Persistence. In the second step, we asked our interviewees to indicate, through a specific check-list, which was the most disturbing and least disturbing taste-olfactory sensation imagined. We collected data from May to July 2020 by using an anonymous on-line questionnaire. Results could help understand the sensory characteristics of “insects as food” that should be used or avoided, for example, in communication aimed at promoting familiarity with edible insects and improving the acceptability of insects as a novel food. 2022-06-02T04:27:59Z 2022-06-02T04:27:59Z 2022-06-01T12:21:16Z 2021 chapter ONIX_20220601_9788855184618_568 2704-5846 https://library.oapen.org/handle/20.500.12657/56383 9788855184618 https://directory.doabooks.org/handle/20.500.12854/83308 eng Proceedings e report open access image/jpeg Attribution 4.0 International https://library.oapen.org/bitstream/20.500.12657/56383/1/26260.pdf Firenze University Press 10.36253/978-88-5518-461-8.42 10.36253/978-88-5518-461-8.42 2ec4474d-93b1-4cfa-b313-9c6019b51b1a 9788855184618 5 Florence open access |
| spellingShingle | Edible insect Projective sensory experience Consumers’ preference Entomophagy Piscitelli, Alfonso Fasanelli, Roberto CUOMO, Elena Galli, Ida Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers |
| title | Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers |
| title_full | Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers |
| title_fullStr | Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers |
| title_full_unstemmed | Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers |
| title_short | Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers |
| title_sort | chapter understanding the sensory characteristics of edible insects to promote entomophagy a projective sensory experience among consumers |
| topic | Edible insect Projective sensory experience Consumers’ preference Entomophagy |
| topic_facet | Edible insect Projective sensory experience Consumers’ preference Entomophagy |
| url | ONIX_20220601_9788855184618_568 |
| work_keys_str_mv | AT piscitellialfonso chapterunderstandingthesensorycharacteristicsofedibleinsectstopromoteentomophagyaprojectivesensoryexperienceamongconsumers AT fasanelliroberto chapterunderstandingthesensorycharacteristicsofedibleinsectstopromoteentomophagyaprojectivesensoryexperienceamongconsumers AT cuomoelena chapterunderstandingthesensorycharacteristicsofedibleinsectstopromoteentomophagyaprojectivesensoryexperienceamongconsumers AT galliida chapterunderstandingthesensorycharacteristicsofedibleinsectstopromoteentomophagyaprojectivesensoryexperienceamongconsumers |