Browsing by Author "Godfrey AJR"
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- ItemComparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food(Elsevier Ltd, 2023-12) Weerawarna N.R.P. M; Godfrey AJR; Loudon M; Foster M; Hort JAdapting implicit approaches to capture consumer responses when tasting foods is of recent interest in sensory and consumer science. Implicit consumer responses are reported to be more spontaneous than explicitly gathered data. Traditionally, emotional response to foods is captured using explicit methods like check-all-that-apply (CATA). The present study aimed to compare an implicit response time (IRT) Go/No-go approach with traditional CATA to profile consumer emotional responses. Participants (n = 104) were consumers of, or willing to consume, cow's milk and plant-based milk alternatives (PBMA). Emotional responses for two cow milk and five PBMA products were evaluated across two sessions using IRT and CATA. The cow milk products were replicated across the sessions to allow consistency of response across sessions to be evaluated for each method. Data were collected using a bespoke single page web application (JavaScript, ECMA 2015). Data consistency across sessions (Spearman correlation (ρ)), emotion selection frequency (ρ and generalised linear models) and product discrimination (linear mixed models and correspondence analysis) were compared across the IRT and CATA approaches. Results showed high data consistency from both IRT and CATA across the two sessions (ρ > 0.89). Emotion selection frequency was also comparable across IRT and CATA. Interestingly, CATA was differentiating more between cow's milk products and IRT within the PBMA space. However, further investigations showed that fewer participants provided different responses in CATA than when under time pressure in the IRT Go/No-go. Additional investigations on the performance of explicit versus implicit methods, or their combination, are required across different product matrices to identify the optimum approach to capture consumer product experience.
- ItemCross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand(Elsevier Ltd, 2025-01) Dupas de Matos A; Chen A; Maggs R; Godfrey AJR; Weerawarna N R P M; Hort JUnderstanding cross-cultural variation in perception is essential for identifying culture-specific factors impacting product acceptability. While immigrants may initially maintain their preferences, acculturation levels vary. To understand to what extent immigrants can be used as a proxy to model overseas markets, this study investigated short (CHS) and long-term (CHL) Chinese immigrant responses to plain yoghurts compared to New Zealand (NZ) Europeans (E). Three groups (CHS, CHL and NZE, n = 222) evaluated liking of, emotional response to, and sensory perception of 10 plain yoghurts. Groups liked yoghurts similarly. Notably, NZE rated emotions lower than both immigrant groups, with a few exceptions. Both Chinese groups rated most emotions similarly, but CHL rated some closer to NZE. Positive emotions correlated with higher liking scores. However, cross-cultural differences existed for ‘guilty’ which was associated with yoghurts liked by NZE; and for ‘wild’ and ‘mild’ associated with yoghurts disliked by both immigrant groups. Citation proportions for some sensory attributes differed among all groups, dependent on the sample. But level of acculturation between immigrant groups was limited. Sweetness, vanilla, stone fruit and cream flavours, smoothness, and creaminess drove liking across all groups, whereas only the Chinese valued umami, undoubtedly due to positive associations with it. Some effects of acculturation for long-term immigrants were evident, but responses were often closer to their short-term counterparts. Therefore, immigrants in general provide a useful proxy for measuring consumer responses in early stages of product development for this overseas market, but with consideration of their residence time in the host culture.
- ItemDevelopment of a consumer-led emotion lexicon for meat and plant-based burger patties using digitally recreated eating contexts(1/06/2023) 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.
- ItemEffects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives(Elsevier Ltd, 2024-04) Giezenaar C; Godfrey AJR; Foster M; Hort JHealth is cited as a major driver for substituting meat with plant-based meat alternatives (PBMAs). In contrast, many consumers are reportedly unaware of the difference in environmental impact between meat and PBMAs. This study determined relative effects of internal (protein source) and external (health/origin/sustainability) product attributes on product choice and (expected) liking of meat and PBMAs. Participants (n = 144) ranked ten sets of three product concepts from best to worst in a discrete choice experiment (DCE). Random combinations of four product attributes were presented on hypothetical product packages: i) protein source (beef/chickpea/soy protein); ii) health-star rating (1.5/4.5 stars); iii) ingredient origin (local/imported); iv) sustainability rating (green tick absent/present), and product worth, related to each of the 24 possible attribute combinations, was determined. Secondly, commercially-available beef, soy, and chickpea products were sensorially evaluated for expected/actual liking, both blindly and alongside combinations of internal/external product attributes used in the DCE. The DCE indicated all product attributes affected product worth. However, two consumer segments were established: i) a ‘Protein Cluster’ (47%) comprising consumers who chose ‘beef’ products regardless of the remaining attributes present, and ii) a ‘Health/Sustainability Cluster’ (53%) of consumers whose choices were driven by positive health/sustainability claims. Protein source drove both expected and actual liking of the samples (p < 0.001). Health/origin/sustainability also contributed to expected liking (p < 0.05), but only health consistently affected actual liking ratings (p < 0.05). In conclusion, half of consumers chose products based on health/origin/sustainability claims, whereas the other half selected products based on protein source. Origin/sustainability claims affected product choice, but minimally affected product experience of plant-based samples.
- ItemIdentifying temporal drivers of product acceptance and rejection across sips during whole product consumption(John Wiley & Sons, Inc, 2023-10) Weerawarna N. R. P. M; Godfrey AJR; Ellis A; Hort JMeasuring emotional response gives insights into consumer product experiences beyond liking. However, existing research rarely considers that emotional and hedonic responses can change during consumption of a whole portion. This research considered how well a combined multiple-sip temporal check-all-that-apply approach captured temporal drivers of product acceptance and rejection. Consumers (n = 104) profiled temporal sensory, liking and emotional responses to three milkshakes. Associations in temporal sensory, liking and emotional response citation pattern across multiple sips were investigated using generalized linear models, analysis of deviance and Pearson's chi-square test. Differences in the temporal dynamics of sensory, liking and emotional responses and associations between temporal sensory and affective responses were identified highlighting liking and emotional experience were related to the evolution of sensory attributes over time. Notably, sensory associations with emotional responses, including “bored,” “relaxed,” and “satisfied,” were better at identifying temporal drivers of acceptance/rejection more than associations to level of liking. Practical Applications: The research demonstrated that a combined multiple-sip temporal check-all-that-apply (TCATA) approach, representing whole product consumption, is an effective approach to gain deeper insights into the sensory drivers of consumer affective response. However, the applicability of analyzing within-sip variations in perception, and potential to use check all that apply by sip as opposed to TCATA needs to be considered on a product category basis.
- ItemLURN: Let's use R now(Institute of Fundamental Sciences, Massey University, 13/01/2016) Godfrey AJR
- ItemMotivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians(Elsevier Ltd, 2024-08) Weerawarna N.R.P. M; Giezenaar C; Coetzee P; Godfrey AJR; Foster M; Hort JLimited knowledge exists concerning Aotearoa New Zealand (A-NZ) flexitarians and their respective motivators and barriers towards consumption of novel plant-based products (PBPs) heralded as aids for dietary meat reduction. This study aimed to determine if A-NZ flexitarians, who have tried novel PBPs, can be segmented based on different motivators and barriers to meat reduction and PBP consumption, if the consumer profile of the different segments varies according to identified gender, generation group, neophobia and meat and PBP consumption frequency. It also aimed to identify sensory characteristics novel PBPs need to possess to be attractive to A-NZ flexitarians and if these vary across segments. PBP-consuming flexitarians (n = 584), stratified according to age (Millennial/Gen X), identified gender and meat consumption frequency, completed an online survey regarding a) their level of agreement regarding statements related to factors driving PBP consumption and flexitarianism in general, and b) their satisfaction with the sensory experience of consuming current PBPs. ‘Tastes good’ was the top-rated factor for selecting PBPs for all consumers, but most were dissatisfied with the sensory characteristics of current PBPs. K-means cluster analysis identified three flexitarian segments based on similarities and differences in key motivations and barriers to consume PBPs. Attitudes and behaviours related to nutrition/health, and social status attained from eating both PBPs and meat products, accounted for most variation across the respondents. Overall, higher food neophobia was associated with higher PBP consumption, suggesting that neophobia itself is not necessarily a barrier to PBP consumption in A-NZ flexitarians. Improving the sensory profiles of PBPs whilst delivering nutritional requirements presented as key considerations for future product development and research. This research highlights the importance of understanding the distinct values, attitudes and behaviours of different flexitarian groups as opposed to generalised research aimed at flexitarians per se.
- ItemNatural Variation in Volatile Emissions of the Invasive Weed Calluna vulgaris in New Zealand(MDPI (Basel, Switzerland), 21/02/2020) 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(1/03/2023) 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.
- ItemPost-earthquake highway reconstruction: Impacts and mitigation opportunities for New Zealand pinniped population(Elsevier B.V., 2023-11-01) Hall AA; Chilvers BL; Weir JS; Vidulich A; Godfrey AJRKnowledge of how roads impact wildlife populations is limited but required to inform management and mitigation. Prioritising sites for mitigation involves identifying the most at-risk areas and populations, particularly after substantial changes to roading infrastructure. We identify hotspots for New Zealand fur seal (NZFS: Arctocephalus forsteri) incidents (live or dead NZFS) on State Highway 1 (SH1) around Kaikōura, on New Zealand's South Island, and analyse whether hotspot locations have persisted following earthquake-induced road reconstruction. We also assess spatial, environmental, and temporal influences of NZFS incidents. Spatial records of incidents along SH1 were analysed to identify contemporary and former hotspots using Kernel Density Estimation Plus and a Poisson-based method. Spatial, temporal and environmental data were collected to assess these factors’ effects on incident location and timing. Between 2012 and 2022, an average of 59 incidents were recorded annually along 90 km of SH1. Ten significant hotspots accounted for 89% of incidents, along 2.75 km of road. Hotspot concentration shifted following road reconstruction. Incident numbers were significantly positively associated with traffic volumes and windspeed, and significantly negatively associated with temperature and rainfall. Autumn experienced significantly more incidents than any other season. Road-abutting NZFS breeding areas explained most of the spatial variation in incidents. SH1 is a threat to Kaikōura's NZFS, with its effects changing following an earthquake impacting NZFS distribution, and associated highway reconstruction. Hotspot analysis and current road protections suggest the risks could be substantially reduced by barrier construction along short stretches of road. This type of assessment should continue as climate change raises sea levels and increases storm events globally. This analysis and mitigation approach could be used for any wildlife across numerous landscapes.
- ItemProfiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat(Elsevier Ltd, 2024-07) Giezenaar C; Orr R; Godfrey AJR; Maggs R; Meika F; Hort JPlant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the meat industry. Inferior sensory characteristics of PBMAs, compared to conventional meat products, remain a barrier for uptake of these products. This study aimed to profile a wide range of PBMAs for perceived similarity to meat, consumer liking, emotional response and sensory experience, and to determine consumer drivers of liking for this product category. Twenty-one PBMAs, spanning a broad range of product types (burger patties, sausages, meatball alternatives, chicken/beef pieces, bacon alternative, turkey roast alternative) and main protein ingredients (extruded plant proteins, tofu, or legumes/vegetables) representative of PBMAs available to Aotearoa New Zealand consumers, were tasted and evaluated by 140 Aotearoa New Zealand residents. Samples ranged widely in their perceived similarity to meat (median value range: 1.0–4.0 on a 5-point-scale) and overall liking ratings (mean ± SD, range: 35.1 ± 1.2––77.7 ± 17.4 on a 100-point hedonic scale). Overall liking ratings were driven mostly by liking for flavour, followed by texture, and less so by appearance. Sensorially, sample differentiation was mostly associated with variation in meat-related flavours and textures, or vegetable-related attributes. Notably meat flavour was the main driver of liking, and a very strong relationship (r = 0.92) was observed between perceived similarity to meat and overall sample liking ratings. Meat-like samples were also associated with positive emotional terms, whereas samples made from wholefoods were associated with negative emotional terms. Textural terms (‘gluey/slimy’, ‘pasty/doughy’) associated with wholefood products were also negative drivers for liking, and should be avoided in future PBMA products. In conclusion, the general population maintains a strong preference for PBMAs that are similar to meat, validating ongoing efforts to improve the meat-like properties of new and emerging products. PBMAs made from wholefoods require extensive product development to achieve consumer satisfaction across the category.
