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- Normann, Anne, et al.
(författare)
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Influence of color, shape and damages on consumer preferences and perceived sensory attributes on sub-optimal apples
- 2018
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Sustainable food production and consumption are key elements today. About one third of food produced for human consumption is wasted. Consumers are responsible for the largest amount of food waste throughout the supply chain; part of this is indirect by e.g. discarding food products already in the store. The unwillingness to purchase and consume sub-optimal food products is thought to be an important cause of food waste; however, the reasons behind it are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer preferences and perceived sensory attributes.Based on a cubic design of visual appearance (color (red-to-green); shape (normal-to-odd); damage (none-to-damage) with a total of eight combinations ranging from optimal to suboptimal in all three dimensions, a total of 130 participants (68% women and 32% men), participated in a laboratory study where an image for each apple type from the design was presented in a blind tasting session (peeled and sliced apples). Sensory perception was evaluated by thirteen flavor and texture attributes on a 7-point scale. Liking was evaluated on a 7-point hedonic scale.The results showed a significant difference between the optimal apple and apples with shape and damage imperfections. Further, the optimal apple was perceived sweeter, crispier and less bitter than all other apples. The optimal apple had higher liking score, significantly different from the apples which all had a sub-optimal shape. This means that an odd shape had a negative effect on liking. A linear regression analysis showed that odd shaped apples were perceived as mainly earthy and bitter. Hence, visual sub-optimality, even presented to consumers in images, have an effect on how an apple is perceived and liked where an odd shape has larger negative impact than color and damage.
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| 3. |
- Normann, Anne, et al.
(författare)
-
Influence of color, shape and damages on consumer preferences and perceived sensory attributes on sub-optimal apples
- 2018
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Sustainable food production and consumption are key elements today. About one third of food produced for human consumption is wasted. Consumers are responsible for the largest amount of food waste throughout the supply chain; part of this is indirect by e.g. discarding food products already in the store. The unwillingness to purchase and consume sub-optimal food products is thought to be an important cause of food waste; however, the reasons behind it are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer preferences and perceived sensory attributes. Based on a cubic design of visual appearance (color (red-to-green); shape (normal-to-odd); damage (none-to-damage) with a total of eight combinations ranging from optimal to suboptimal in all three dimensions, a total of 130 participants (68% women and 32% men), participated in a laboratory study where an image for each apple type from the design was presented in a blind tasting session (peeled and sliced apples). Sensory perception was evaluated by thirteen flavor and texture attributes on a 7-point scale. Liking was evaluated on a 7-point hedonic scale. The results showed a significant difference between the optimal apple and apples with shape and damage imperfections. Further, the optimal apple was perceived sweeter, crispier and less bitter than all other apples. The optimal apple had higher liking score, significantly different from the apples which all had a sub-optimal shape. This means that an odd shape had a negative effect on liking. A linear regression analysis showed that odd shaped apples were perceived as mainly earthy and bitter. Hence, visual sub-optimality, even presented to consumers in images, have an effect on how an apple is perceived and liked where an odd shape has larger negative impact than color and damage.
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| 4. |
- Normann, Anne, et al.
(författare)
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Sustainable fruit consumption : The influence of color, shape and damage on consumer sensory perception and liking of different apples
- 2019
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Ingår i: Sustainability. - : MDPI AG. - 2071-1050. ; 11:17
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Tidskriftsartikel (refereegranskat)abstract
- Sustainable food production and consumption are currently key issues. About one third of food produced for human consumption is wasted. In developed countries, consumers are responsible for the largest amount of food waste throughout the supply chain. The unwillingness to purchase and consume suboptimal food products is an important cause of food waste, however, the reasons behind this are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer liking and perceived sensory attributes. In a laboratory study based on factorial design of visual appearance (color, shape and damage varied from optimal to suboptimal) a total of 130 consumers evaluated sensory perception of flavor and texture attributes in apple samples. Liking was also evaluated. The results showed a significant difference in liking between an optimal apple and all apple categories with at least two out of three suboptimal properties. Further, it was a clear trend that the optimal apple was perceived as sweeter, crispier, less bitter, and less earthy than all the other apples by the participating consumers, however, the results were not statistically significant. A suboptimal appearance, therefore, had a negative effect on both perception and liking..
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| 5. |
- Röding, Karin
(författare)
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University admission based on tests and interviews : implementation and assessment
- 2005
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Admission to higher education has far-reaching implications and an impact not only on individuals, but also on society. In most developed countries, admission to university studies remains a key issue in higher education: the admissions system determines who will have access to higher education and raises the issue of equal opportunity, in terms of e.g. age, gender, and social class. Traditionally, admission to university studies in Sweden has been centralised, but in recent decades, universities have been permitted to reserve a specified number of undergraduate places for individual admission of selected students. Such a system was introduced to the dental course at the Dental School, Karolinska Institutet, in 1993. The main objective is to seek out, from a pool of applicants with good academic standards, highly motivated students with the potential to become good dentists. The overall aim of the thesis was to assess the relationship between individual student selection adopted at the Dental School and subsequent student achievement, including professional competence. It also presents an overall impression of the selection procedures, as perceived by successful applicants and by members of the selection committee. The specific aims of the thesis were to assess the outcome of an individualised admissions system for dental undergraduates in terms of. student drop-out rates, academic performance during the preclinical years and professional competence of dental students in their final undergraduate year. Students admitted through traditional modes served as a control group. The results are based on data from the first three rounds of admission using the system. During the first years of the undergraduate course, the results of three major integrated examinations, designed to disclose both comprehension and academic ability were analysed to give an early indication of students' potential to become 'good dentists'. The individually selected students achieved better results than those accepted through traditional modes. After three intakes, there have been few or no dropouts among the individually selected students. With respect to professional competence, faculty members who were clinical supervisors in the comprehensive care clinic and knew the students well assessed all the final-year students from the same three rounds of admission. The assessors were uninformed of the means by which the students had originally been admitted to the undergraduate course. Assessment by means of a specially designed protocol comprised seven different criteria and one overall - global - rating. Students originally admitted by individual selection seem to be more professionally competent than students admitted by traditional means. With respect to the relationship between student selection procedures and academic achievement, both interviewed students and the admissions committee are of the same opinion: that the individualised admissions procedure has a positive influence on students' academic achievement and professional competence. The students feel specially selected for their potential to become good dentists and the committee members agree that this awareness lead the students to aspire to higher achievements. It is concluded that motivation and commitment are important determinants of student achievement and that these criteria are more readily disclosed through tests and interview than through traditional modes such as matriculation grades and aptitude tests.
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