- ASA 2021 Statistics and Information Systems for Policy Evaluation
- A cura di Bruno Bertaccini, Luigi Fabbris, Alessandra Petrucci
Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers
- Alfonso Piscitelli
- Roberto Fasanelli
- Elena Cuomo
- Ida Galli
- © 2021 Author(s) |
- CC BY 4.0
- DOI: 10.36253/978-88-5518-461-8.42
In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insects in the future. This paper addresses the problem of describing the sensory characteristics aof edible insect and insect-based foods in terms of preferences. To this end, we conducted a study to explore the representations of sensory experiences related to an insect-based dish involving a voluntary sample of 154 consumers. The quasi-experiment, which we have called projective sensory experience (PSE), follows a two-step procedure. In the first step, we asked the participants to imagine tasting an insect-based dish and then to rate, from 1 (imperceptible) up to 10 (very perceptible), the following taste-olfactory sensations: Sapidity, Bitter tendency, Acidity, Sweet, Spiciness, Aroma, Greasiness-Unctuosity, Succulence, Sweet, Fatness, Persistence. In the second step, we asked our interviewees to indicate, through a specific check-list, which was the most disturbing and least disturbing taste-olfactory sensation imagined. We collected data from May to July 2020 by using an anonymous on-line questionnaire. Results could help understand the sensory characteristics of “insects as food” that should be used or avoided, for example, in communication aimed at promoting familiarity with edible insects and improving the acceptability of insects as a novel food.
- Keywords:
- Edible insect,
- Projective sensory experience,
- Consumers’ preference,
- Entomophagy,
University of Naples Federico II, Italy - ORCID: 0000-0001-6638-2759
University of Naples Federico II, Italy - ORCID: 0000-0001-8908-3284
University of Naples Federico II, Italy - ORCID: 0000-0001-7526-2353
University of Naples Federico II, Italy - ORCID: 0000-0001-5159-9162
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Informazioni sul capitolo
Titolo del capitolo
Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers
Autori
Alfonso Piscitelli, Roberto Fasanelli, Elena Cuomo, Ida Galli
Lingua
English
DOI
10.36253/978-88-5518-461-8.42
Opera sottoposta a peer review
Anno di pubblicazione
2021
Copyright
© 2021 Author(s)
Licenza d'uso
Licenza dei metadati
Informazioni bibliografiche
Titolo del libro
ASA 2021 Statistics and Information Systems for Policy Evaluation
Sottotitolo del libro
BOOK OF SHORT PAPERS of the on-site conference
Curatori
Bruno Bertaccini, Luigi Fabbris, Alessandra Petrucci
Opera sottoposta a peer review
Anno di pubblicazione
2021
Copyright
© 2021 Author(s)
Licenza d'uso
Licenza dei metadati
Editore
Firenze University Press
DOI
10.36253/978-88-5518-461-8
eISBN (pdf)
978-88-5518-461-8
eISBN (xml)
978-88-5518-462-5
Collana
Proceedings e report
ISSN della collana
2704-601X
e-ISSN della collana
2704-5846