Journal article
Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties
Journal of food science, Vol.82(4), pp.993-1005
04/2017
Handle:
https://hdl.handle.net/2376/116256
PMID: 28267866
Abstract
Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer. Results indicated that the developed lexicon could distinguish among these quinoa varieties, showing significant differences in aromas, taste/flavors, and texture attributes. Specifically, quinoa variety effects were observed for the aromas of caramel, nutty, buttery, grassy, earthy, and woody; taste/flavor of sweet, bitter, grain-like, nutty, earthy, and toasty; and firm, cohesive, pasty, adhesive, crunchy, chewy, astringent, and moist textures. Three varieties, "QQ74," "Linares," and "CO407D," exhibited an adhesive texture that has not been described in other commercialized quinoa. Subsequent consumer evaluation (n = 100) on 6 selected samples found that the "Commercial Red" sample was the most accepted overall whereas the least accepted was the field variety "QQ74." For all consumers, overall acceptance of quinoa was driven by higher intensities of grassy aroma, and firm and crunchy texture. Segmentation of the consumers into 4 groups was explored and showed that consumers varied in their acceptance of specific attributes, particularly texture. From the present study, the quinoa lexicon and key drivers of consumer acceptance can be utilized in the industry to evaluate quinoa varieties, product quality and processing procedures.
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Details
- Title
- Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties
- Creators
- Geyang Wu - School of Food Science, Washington State Univ., Pullman, WA, 99164, U.S.ACarolyn F Ross - School of Food Science, Washington State Univ., Pullman, WA, 99164, U.S.ACraig F Morris - USDA-ARS Western Wheat Quality Laboratory, E-202 Food Quality Building, Washington State Univ., Pullman, WA, 99164, U.S.AKevin M Murphy - Dept. of Crop and Soil Sciences, Washington State Univ., Pullman, WA, 99164, U.S.A
- Publication Details
- Journal of food science, Vol.82(4), pp.993-1005
- Academic Unit
- Crop and Soil Sciences, Department of; Food Science, School of
- Publisher
- United States
- Identifiers
- 99900547800501842
- Language
- English
- Resource Type
- Journal article