Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

Twenty-nine laboratory taste tests were conducted each with from 27 to 38 consumers. During each test, one or more food products were tested for preference/acceptability and then rated for their appropriateness in 10 different use situations. Additional tests were conducted to assess any biasing effect of collecting the appropriateness data on the obtained acceptance ratings and the applicability of appropriateness scaling to conceptual products. Results indicated that: (I) appropriateness ratings had very similar patterns for products that varied little in basic physical properties that might influence use; (2) there were significant differences among products in their appropriateness ratings for certain use situations, enabling useful distinction of the products; (3) products that did not differ in preference/acceptability had significant differences in their appropriateness for certain food use situations; (4) the testing procedure was equally effective for use with actual and conceptual products; and (5) there was no evidence of a preference-appropriateness interaction effect. It is concluded that appropriateness ratings can be obtained in taste tests without jeopardizing the validity of preference/acceptability judgments. In addition, appropriateness judgments obtained as part of routine sensory evaluation can provide valuable information to guide product development and to maximize product utility in the intended use situation. Copyright (C) 1996 Elsevier Science Ltd