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<p>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.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年8月25日

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

摘要

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.