1 National Food Institute, Technical University of Denmark2 Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark
Consumers' satisfaction is important for the food industry to ensure product success. Determinants to food satisfaction are multifactorial and a method approaching the multiple determinants would provide a detailed picture of determinant behind consumers' hedonic food appreciation. The aims of this study were (1) to develop a method that could give detailed information about sensory- and food satisfaction (2) to study differences in sensory satisfaction in a case study, and (3) to study the factors related to food satisfaction. Focus group interviews and a literature study provided an overview of factors with potential to affect food satisfaction. A total of four questionnaires, covering factors before-, during- and after intake as well as demographics, were developed to measure factors related to satisfaction. The questionnaires were utilised in a cross-over consumer study with 79 subjects consuming two sensory different variants of chicken soup. Soups were sensory evaluated utilising expert statements. The consumer study showed that sensory satisfaction was highly influenced by liking of taste and appearance, whereas liking of odour and texture influenced sensory satisfaction moderately. Food satisfaction was influenced by factors measured during- and post intake; sensory satisfaction, fulfilment of expectations, reason for ending intake, product performance relative to expectations, hunger and fullness after intake were found highly influential in food satisfaction. Pre-intake factors did not substantially influence food satisfaction. Though the use of multiple variables gave a detailed picture of factors involved in food satisfaction, there was still variation in food satisfaction that remained unaccounted. (C) 2015 Elsevier Ltd. All rights reserved.
Food Quality and Preference, 2015, Vol 43, p. 126-134