Work

Characterization and joint sensory and biometric consumer test of new flavoured vegetable oils

Year: 2025

Type: article

Abstract: This study investigates the compositional and sensory characteristics of new vegetable oils flavoured with agri-food by-products, i.e. orange pomace and green residues from Cannabis sativa L. CBD extraction, and processed tomatoes. The flavouring process impact the oils sensory profiles without compromising key quality parameters when compared to control samples. Indeed, the oils showed no degradation in the herein analysed quality parameters, although the sonication may have affected polyphenol content due to the heating process. The volatile profile analysis revealed the presence of specific markers related to the flavouring matrix used. This was confirmed by a descriptive analysis, which identified orange, tomato, and hemp as secondary attributes.Neophobia test and an innovative consumer test, considering 101 consumers from northern Europe, allowed to test liking and acceptability of such products while monitoring biometric aspects. Such biometric approach applied to the consumer test regarded the use of the eye tracker, the shimmer and the AFFECTIVA algorithm to evaluate consumers attentions, engagement and emotions during the test duration. Consumers assessing the sample blindly revealed variation in joy and engagement emotions, in line with the liking, while for the informed group reactions were flattened by the product information received.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.14943943

Authors: Lazzarini, Celeste, Tura, Matilde, Clement, Jesper, Setti, Marco, Valli, Enrico, Gallina Toschi, Tullia

Institutions: University of Bologna, Copenhagen Business School

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: European Commission