Browsing by Author "Godfrey AJR"
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- ItemDevelopment of a consumer-led emotion lexicon for meat and plant-based burger patties using digitally recreated eating contexts(2023-06-01) Orr RE; Giezenaar C; Godfrey AJR; Hort JThe decision to consume novel foods such as plant-based meat alternatives is often determined by emotional response. Generic food emotion lexicons are available for measuring emotional response, however, such lexicons may not capture the nuanced emotions associated with novel products. Here, an emotion lexicon specific to meat and plant-based burger patties was developed. Discussion groups, where participants were digitally immersed in two typical burger eating environments, were used to generate relevant emotion terms toward different patties. A range of consumers contributed to the lexicon including users and nonusers of meat alternatives, two age groups, and three dietary groups. Subsequently, an on-line sorting task followed by hierarchical clustering was used to reduce the size of the lexicon. The final lexicon contained 24 emotion categories. The lexicon shared terms with generic lexicons but notably contained other emotions associated with food neophobia, uncertainty, and deception. Practical Applications: The results of this study provide an emotion lexicon specific to burger patties of meat and plant-based origins. Currently no emotion lexicon has been developed for plant-based patties, or plant-based meat alternatives in general. It provides an important tool for further research concerning links between sensory and emotional drivers of plant-based patty consumption across different types of patty consumers and has potential to be adopted for a wider product set.
- ItemEffect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal-check-all-that-apply(Wiley Periodicals LLC, 2022-10-05) Weerawarna N.R.P M; Godfrey AJR; Ellis A; Hort JWhether drinking from a cup versus through a straw effects sensory perception is inconclusive, as is whether such differences hold across and within multiple sips. This study aimed to determine if product profiles and product discrimination varied depending on whether a product was sipped from a cup or through a straw. An expert panel (n = 9) investigated differences in temporal profiles of six milkshakes across sipping methods. Temporal discrimination across eight attributes was analyzed on selected time slices, across eight sips using generalized linear model Analysis of Deviance. Sweetness, vanilla, astringency, and liquorice attributes were cited significantly more often sipping through a straw, however sipping from a cup showed more significant attribute discriminations across products. Attribute discrimination was increased across multiple sips compared to sip one. Multiple sip TCATA analysis showed significant effects of sipping method within-sips and over multiple sips emphasizing the effects of sipping method on multiple sip TCATA product discriminations. Practical Applications: Milkshakes are often sold in bottles (enabling consumption either directly from the bottle or from a cup) or as on-the-go packs with a straw. This study showed that the sensory profile of milkshake varied depending on whether sipped from a cup or through a straw. However, often-sensory evaluations of beverages are performed by tasting from a cup. This indicates an important practical consideration in terms of sensory study design regarding evaluating products in the intended consumption format or formats. The findings also highlighted the importance of evaluating product volume (or weight) equivalent to single serving size to capture consumer experience closer to actual consumption occasions, as differences in response to one sip changed across multiple sips.
- ItemLURN: Let's use R now(Institute of Fundamental Sciences, Massey University, 2016-01-13) Godfrey AJR
- ItemNatural Variation in Volatile Emissions of the Invasive Weed Calluna vulgaris in New Zealand(MDPI (Basel, Switzerland), 2020-02-21) Effah E; Barrett DP; Peterson PG; Godfrey AJR; Potter MA; Holopainen JK; Clavijo McCormick AInvasive plants pose a threat to natural ecosystems, changing the community composition and ecological dynamics. One aspect that has received little attention is the production and emission of volatile organic compounds (VOCs) by invasive plants. Investigating VOCs is important because they are involved in vital ecological interactions such as pollination, herbivory and plant competition. Heather, Calluna vulgaris, is a major invasive weed in New Zealand, especially on the Central Plateau, where it has spread rapidly since its introduction in 1912, outcompeting native species. However, the chemical behaviour of heather in its invaded ranges is poorly understood. We aimed to explore the natural variation in volatile emissions of heather and the biotic and abiotic factors influencing them on the Central Plateau of New Zealand. To this end, foliar volatiles produced by heather at four different sites were collected and analysed using gas chromatography coupled to mass spectrometry. Soil properties, herbivory and other environmental data were also collected at each site to investigate their effects on VOC emissions using generalised linear models (GLMs). Our results reveal significant differences in VOC emissions between sites and suggest that soil nutrients are the main factor accounting for these differences. Herbivory and temperature had only a minor effect, while soil water content had no impact. Further studies are needed to investigate how these variations in the invasive plant's foliar volatiles influence native species.
- ItemPerceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand(2023-03-01) Giezenaar C; Godfrey AJR; Ogilvie OJ; Coetzee P; Weerawarna N.R.P M; Foster M; Hort JEvidence suggests that consumer perceptions and acceptance of cultivated meat (CM) differ between countries, cultures, and consumer groups. Limited research specific to Aotearoa New Zealand (A-NZ) is available. Survey responses from 592 A-NZ residents were analysed to determine CM awareness, willingness to engage with CM, and perceived CM product attributes relative to conventional meat and plant-based meat alternatives (PBMAs). The effects of gender, age, meat/PBMA consumption frequency, CM awareness, and food neophobia on CM perceptions were determined. The statements were rated on a seven-point Likert scale. Half (52%) of the respondents agreed they were aware of CM. The awareness was higher in men compared to women (p = 0.036), higher in Millennials compared to Generation X (p = 0.022), and higher in regular compared to infrequent PBMA consumers (p = 0.0003). The willingness to engage with CM and perceived CM product attributes were consistently more positive in consumers who were aware, compared with consumers not aware of CM (p < 0.05). Being male, Millennial, low neophobic and a low meat, or high PBMA consumer was also associated with higher potential engagement and perceptions of CM to varying extents. Segmentation divided the respondents into three groups. The ‘positive’ cluster (41%) consumed more PBMAs and less meat and was more aware of CM than the ‘neutral’ (50%) and ‘negative’ (9%) clusters. In conclusion, consumers in A-NZ are not a homogenous group with regards to their perceptions and potential engagement with CM. Increasing awareness and familiarity with CM will be an important strategy to increase engagement with CM.