Frances R. Jack

The use of repertory grid method to elicit perceptual data from primary school children

Repertory grid method was used in this study to elicit constructs from 23 children aged between 8 and 11 years of age relating to their perceptions of eight common vegetables. These personal constructs were scored, in relation to each of the vegetables, and analysed using Generalised Procrustes Analysis. These methods were found to be suitable for use with child assessors aged 8 years and above. Results showed that the children sorted these vegetables according to sensory properties (especially texture and flavour), situational usages and perceived need for cooking. Textural properties were particularly associated with aversions to certain vegetable preparations.

Perception of fruit as a snack: A comparison with manufactured snack foods

Abstract Perception of manufactured snack foods and fresh fruit was studied in 51 women working in Edinburgh. There were distinct differences between the two types of product. Fresh fruit and a canned snack fruit product were perceived as healthy and refreshing. Manufactured snack foods generally were perceived as both more convenient and more suitable for indulgence and comfort eating. Convenience aspects included storability, predictability of eating quality and absence of waste and mess. Among the fruit, bananas and apples were perceived as more convenient than oranges and kiwi fruit. The authors offer suggestions on how fruit consumption might be increased as part of a mobile, snacking lifestyle.

Modelling the sensory characteristics of Scotch whisky using neural networks—a novel tool for generic protection

Scotch whisky is tightly defined by UK and EC legislation. It is vital to monitor products to ensure that they conform to this legislation. Sensory evaluation is an important aspect of generic authenticity. This involves appraisals by a highly trained whisky panel, in order to determine whether or not sensory attributes are consistent with those expected of a Scotch whisky. However, this approach is subject to bias due to personal preferences, and a more objective method of evaluation is required. This research describes the development of a neural network model, based on sensory profile data from 144 Scotch whiskies and Non-Scotch products, and its application as a tool for classifying products in terms of whether or not they have the sensory characteristics expected of a Scotch whisky. The improved performance of this approach is demonstrated for a range of Scotch whiskies, whiskies of other origins and non-whisky spirit drinks.

Perception and role of fruit in the workday diets of scottish lorry drivers

Forty-six lorry drivers working for two haulage firms in central Scotland took part in a study to determine their perception and the role of fruit in their diets on working days. A focus group session provided initial insights, with repertory grid being used to provide further understanding. Eating while at work was characterized by a pattern of extensive and irregular snacking. The snack foods tended to be branded items obtained from garage kiosks, forecourts, motorway service areas and truck stops. Fruit as a snack, although perceived as healthy, did not feature highly because it was considered both inconvenient and expensive. The study identifies a major role to be played by the roadside catering and retailing industries in supplying healthy snacks to their customers.

Radiophobia: will fear of irradiation impede its future in food processing?

Irradiation is an effective means of increasing a food′s microbiological safety. However, it has not been widely adopted in the UK as a routine process. The major stumbling block is consumer resistance. Tests the hypothesis that this may be due to radiophobia (fear of irradiation). Perceptions of irradiation, gauged by means of questionnaire, showed a low awareness of irradiation and the treatment involved. In those aware of irradiation, radiophobia was apparent, demonstrated by both fear of radioactivity and worries of potential detrimental health effects after consuming irradiated foods. However, younger consumers appeared to be less radiophobic than older consumers. Consumers are generally unaware of process benefits. This demonstrates a need for education, if food irradiation is to be accepted on a routine basis.

Considering research, practice and policy issues

Presents the debates conducted during themed workshops. Considers the implications of historical and consumption factors alongside research questions. The themes considered include dietary change, low income households, health education, food industry and government policies. Concludes that there is a need for a continuing and wide ranging debate to assess and evaluate structural, regional and local activities and policies.

Irradiation of gourmet foods – potential for improving sensory quality and process acceptability

Demand for gourmet foods, from around the globe, is increasing. However, owing to high perishability many of these products require preservation if they are to arrive in a safe and unspoilt condition. The sensory effects of such treatments range from relatively minor, for example those produced on freezing, to major, such as the effects of brining. Irradiation, although not as yet widely accepted, provides an alternative means of preservation. Examines irradiation of langoustine and subsequent effects on sensory acceptability. Finds that irradiated flavours and textures were preferred over those of the fresh product irrespective of whether or not the consumers were informed that the langoustine had been irradiated. Concludes that if enhanced sensory quality can conclusively be demonstrated to, and accepted by, the gourmet market, the future of irradiation will be brighter.