Work

Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients

Year: 2025

Type: article

Abstract: The perceived environmental sustainability of organic food products is often offset by consumer sensory preferences, yet a quantitative understanding of these preferences remains elusive. We evaluated how consumer sensory perception of processed meats is influenced by different curing ingredient types. We found from a three-year longitudinal sensory panel analysis of non-incentivized consumers' opinions on widely consumed processed meats that retronasal aroma, specifically non-meat aftertastes, critically determines consumer purchase intent between organic and conventional formulations.

Source: npj Science of Food

DOI: 10.1038/s41538-025-00545-1

Authors: Siyuan Sheng, Erin M. Silva, Steven C. Ricke, James R. Claus

Institution: University of Wisconsin–Madison

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,790