Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

• Published in: Appetite 2009-08, Vol.53 (1), p.127-130
• Main Authors: Premavalli, K.S., Wadikar, D.D., Nanjappa, C.
• Format: Article
• Language: English
• Subjects: Acceptability; Adult; Altitude; Appetite; Appetizers; Biological and medical sciences; Consumer Behavior; Environment; environmental factors; Feeding. Feeding behavior; Female; field experimentation; Field ratings; flavor; Food; food analysis; food choices; Food Preferences; Fundamental and applied biological sciences. Psychology; geographical variation; human nutrition; Humans; Hunger; India; laboratory techniques; Male; Medical sciences; Metabolic diseases; Military Personnel; palatability; prediction; prepared foods; Psychology. Psychoanalysis. Psychiatry; Psychology. Psychophysiology; psychosocial factors; ready-to-eat foods; reconstituted foods; Taste; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1016/j.appet.2009.05.002

The relationship between laboratory and field ratings was investigated for six different appetizers, including four ready-to-reconstitute mixes and two ready-to-eat munches. Liking ratings on a 5-point hedonic scale were obtained from an Indian Army field study at base level as well as at an altitude of 11,500 ft above sea level and for the same appetizers in the laboratory. The field trials of the six products were conducted in two phases and results revealed that the products were more acceptable at altitude, with increased liking scores as compared to base level. Subjective ratings for hunger revealed that at altitude, appetizer consumption had stimulated the appetite of the soldiers. The ability of laboratory ratings to predict acceptability of foods consumed under realistic conditions appears to depend on the convenience of the appetizer as well as the environmental conditions and the psycho-physiological status of the participants. The appetizers received higher ratings at altitude because of the pungent and spicy nature of appetizer mixes as compared with base field and laboratory conditions. However, for all the appetizers the pungent and sweet taste of the appetizer munches was highly preferred.