Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep‐fried peanuts)
2017
Miyagi, Atsushi
BACKGROUND: Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep‐fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one‐way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. RESULTS: The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper‐fried peanuts, which are more brittle, more than younger subjects did. CONCLUSION: In the present study, systematic statistical analysis based on collected sensory evaluation data using deep‐fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry
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