Edgar Chambers

Edgar Chambers
Kansas State University | KSU

Ph.D. Sensory Analysis and Consumer Behavior

About

281
Publications
156,682
Reads
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7,023
Citations
Citations since 2017
83 Research Items
4030 Citations
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Introduction
Sensory aspects of consumer goods are critical to consumer acceptance. We examine sensory aspects of many types of products, services, and information to determine ways to drive appropriate consumer selection, use, and understanding of what they use or consume. Our studies range from determng sensory properties through traditional sensory evaluation or sensory analysis to using sensory methods in training for patient care and dietary assessment and observation studies for food safety behaviors
Additional affiliations
January 1988 - present
Kansas State University

Publications

Publications (281)
Article
The objective of this study was to measure the sensory acceptability and obtain check-all-that-apply (CATA) responses for fruit-flavored powdered juices, with three different consumer segments: children and women who could be considered target populations, and a convenience sample of food-science-related consumers (FSRC). The study was conducted wi...
Article
Abstract Twenty soy sauce products were presented to two sensory panels, one in Thailand and one in the U.S.A. Both panels had extensive training conducting descriptive sensory studies. Neither group had tested soy sauce previously; however, they had different familiarity with soy sauce. Each group separately evaluated samples during the same time...
Article
To examine recall strategies used by interview respondents when making judgments about portion size and to better understand how respondents use various portion-size aids. Study participants were separated into groups, each using a different set of portion-size estimation aids: (a) 2-dimensional paper aids presented in stacks, (b) 2-dimensional aid...
Article
To describe and compare sensory characteristics of six beverages prepared with four commercial thickeners used in dysphagia diets. The study used a completely randomized design within a test of each beverage. Five highly trained descriptive sensory analysis panelists conducted the testing in a laboratory environment. Coffee, milk, apple juice, oran...
Article
Consumers of organically grown fruits and vegetables often believe that these products taste better than conventional produce. However, comparison of produce from supermarket shelves does not permit adequate assessment of this consumer perception, given potentially confounding cultivar and environmental effects. We used replicated side-by-side plot...
Research
Twelve cultivars of potatoes were used for open-ended question (OEQ) method investigation. OEQs’ were examined for answer box number effect, questioning type, and compared to check-all-that-apply (CATA) in the difficulty of information generation for sensory profile development. Up to four small list-style answer boxes were recommended for OEQ info...
Article
Purpose This survey examines the practice patterns of speech-language pathologists (SLPs) when recommending thickened liquids as part of dysphagia management. It also surveys SLPs' knowledge and learning methods about thickening agents and factors contributing to quality control in service delivery such as staff instruction and familiarity with mea...
Article
Full-text available
Modern textile consumers are increasingly becoming more watchful of the quality of the textiles that they purchase. This has increased the need for textile producers, especially artisan textile makers (e.g., knitters, tailors, dressmakers, seamstresses, and quilters), to improve the quality of their textile products. Information on several analytic...
Article
Check-All-That-Apply (CATA) and Check-All-Statements (CAS) or (yes/no) question formats are used by consumer researchers but literature on the influence of those formats on responses from different consumer demographics is lacking. With CATA, consumers select all terms/statements that apply from a list while with CAS, consumers must respond (yes/no...
Article
Full-text available
Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they apply. With Rate All Statements (RATING), a widely used standard format for testing, consumers a...
Article
Full-text available
This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Con...
Article
Full-text available
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation o...
Article
Full-text available
Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process. Four formats based on the same concept have been used for prior studies: Check-All-That-Apply (CATA), Check-All-Statements (...
Article
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Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and prepar...
Article
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Increasing consumer desire for functional food ingredients, including such products as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM,...
Article
Potatoes have been a commodity of interest for some time due to nutritional and sensory reasons. Appearance, aroma, flavor and texture quality traits are gaining importance in breeding and processing programs, creating the need to develop a standard lexicon to provide common terminology to improve communication between breeders, producers, marketer...
Article
In the last decade, consumer perception of protein as an important nutrient has increased exponentially and focused on alternative sources such as plant‐ or insect‐based protein and microalgae. However, many consumers indicate that they do not consider insect ingredients, a potential source of high quality protein, to be a good choice in food produ...
Article
When developing new products, it is important to understand not only the category, but also the characteristics of existing products in that category. It is common to analyze white spaces and generate ideas based on the markets in one's home country; but it is less common to look to other countries for inspiration for new product ideas. Differences...
Article
Full-text available
This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were initially used, including cooked grain, porrid...
Article
Full-text available
There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aime...
Article
A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw‐like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present i...
Preprint
Full-text available
Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate liking on a 9-point hedonic scale for 12 cultivars of potatoes. Sensory findings were collected by using a consen...
Article
Product development teams frequently develop many prototypes for screening before launching into the marketplace. Gaining customer feedback on each prototype is impossible because of constraints, such as tight timelines, budget, etc. For innovation in facial cleansing/makeup remover wipes, a design of experiments study was conducted to help the tea...
Article
The aim of this study was to evaluate the electron beam irradiation effects on sensory quality and major chemical components in Fuzhuan brick-tea (FBT) at doses of 0, 1, 4, and 7 kGy. Furthermore, these samples were compared with those aged 3 years. The dose of 1 kGy showed no effect on appearance of the FBT infusion and amount of the major chemica...
Article
Full-text available
To stay ahead of the competition companies often look at the product category for optimization. A consumer design of experiments study was conducted with various analyses to understand the best product feature combinations for maximizing consumer acceptance and purchase intent (PI) for makeup remover wipes. A blind, sequential monadic, 6‐weeks home...
Article
Simple measurement tools that provide objective information about the consistency of thickened liquids have received increasing attention given possible application to clinical practice for dysphagia. The International Dysphagia Diet Standardization Initiative (IDDSI) advocates the use of the IDDSI Flow Test for measuring thickness and verifying a...
Article
Full-text available
The choice of food products is affected by the combination of food properties, consumer motives, emotions, and context, especially in cross-cultural studies. The designs of cross-cultural studies involve several limitations such as conceptual perception and linguistic and cultural differences in response style. These factors confine the validity an...
Article
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Why do many human beings find bugs repulsive? Disgust, a psychological factor, is believed to be the main reason why consumers would not consider eating foods containing insect ingredients. This study aimed to understand specific consumers’ behaviors toward insect based products. A global survey was launched in 13 different countries. The participa...
Article
Full-text available
Natural foods are important to consumers, yet frustrating to producers due to the lack of a formal definition of “natural”. Previous work has studied how consumers define naturalness and how they rate the naturalness of various products, but there is a gap in knowledge relating to how color and flavor additives impact perceptions. The objective of...
Article
A globalized world requires research to transcend geographical boundaries; this includes training students in international collaborative research. The purpose of this project was to identify the benefits, opportunities, and challenges of students from two universities (Kansas State Univ. and Tallin Univ. of Technology) working on an international...
Article
Fortified blended foods (FBFs), a staple of food aid around the world, must maintain desirable characteristics for long periods of storage. This study estimated the shelf life of FBFs, including a traditional FBF (nonextruded corn soy blend plus [CSB+]) and 13 novel extrusion cooked FBFs. All products were stored under accelerated and real‐time env...
Poster
Full-text available
Potatoes have always been a commodity of interest due to various reasons such as potato diversity, sensory properties and nutritional content. Fifty-five varieties of potatoes from Colorado and Oregon were evaluated by using consensus-based descriptive analysis for lexicon development and sensory profiling, followed by the selection of a sub-set of...
Article
Full-text available
Makeup chemistries have evolved over the recent years and have become more long-wearing, waterproof and difficult to remove. Thus, many changes have occurred among products designed to remove makeup. Specifically, the facial cleansing/makeup remover wipes category is challenged to establish new strategies and adapt to the changing consumer needs an...
Article
Full-text available
Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little information on actual sensory properties. Fifteen novel extruded FBFs were developed with variations in pr...
Article
Fortified blended foods (FBFs) were developed to deliver sufficient nutrients for children's development. These products must be acceptable to target populations: children who eat the food and caregivers who prepare it. Five extruded FBFs and one current FBF (corn‐soy blend plus [CSB+]) were made. Acceptability tests of porridges made from each FBF...
Article
Full-text available
This publication describes a sensory assessment recommended to fulfill the regulatory requirement for Article 6(2) of the EU Tobacco Products Directive 2014/40/EU, related to whether specific cigarettes have “characterizing flavor,” which is no longer allowed in the European Union (EU) when that “characterizing flavor” results from the use of an ad...
Poster
Full-text available
Potatoes have been a commodity of interest for some time due to nutritional and sensory reasons. Tuber quality traits from aroma, flavor and texture point of view are gaining importance in breeding and processing programs, thus, making it a need to develop a standard lexicon to provide common terminology for use in communicating between breeders, p...
Conference Paper
Full-text available
Objectives Ground beef comprises between 50 and 60% of the beef sold and consumed in the U.S. It is one of the most popular protein sources due to its affordability and versatility. Emerging trends in the industry are changing the way ground beef is formulated to include different formulations and grind treatments to change the flavor and texture a...
Conference Paper
Full-text available
Objectives The objective of this study was to better understand the impacts of various ground beef formulation methods on volatile aromatic compounds through GC/MS/ Olfactory and trained descriptive sensory panel analysis. Materials and Methods Sixteen treatments including 4 meat sources (chuck, regular, sirloin, round), 2 fat percentages (10 and 2...
Preprint
Many studies related to potato organoleptic qualities are being published in journals focused on agriculture, plant breeding, biochemistry, biotechnology, marketing and consumer attitude, food quality and sensory science. The growing number of these publications imply the importance of sensory based findings in achieving desired phenotype markers,...
Article
Full-text available
In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in Manhattan, Kansas, USA and focused on identifying the sensory drivers of emotional responses e...
Article
Natural is a $75 billion word with no official definition in most countries. The United States Food and Drug Administration has given only an unclear guideline on what constitutes natural instead of an actual definition. Sensory and other scientists need to understand the motivations and attitudes of consumers about the products they use. “Natural”...
Article
Snack food is an important part of human life across the world, in part, due to its convenience, availability, and of course its sensory qualities. Because texture is such a critical aspect of snack foods, a lexicon applicable to various processed and unprocessed snack foods (e.g., crackers, chips, vegetables, yogurt, etc.) is needed. This study al...
Article
Undercooked poultry is a potential source of foodborne pathogens, such as Salmonella and Campylobacter. The best way to avoid eating undercooked poultry is to use a food thermometer during cooking. However, consumers who cook poultry often use visual appearance for determining doneness, which relies on extrinsic factors, including lighting conditio...
Article
Full-text available
This study examined the changes in viscosity in response to small alterations in the amount of a thickening agent mixed with three commonly thickened beverages. A total of 11 incremental adjustments in the amount of a starch-based thickening agent (5.0 g to 7.0 g) were made. The results showed that the incremental increases resulted in systematic c...
Article
Salmonella and Campylobacter are among the most common causes of foodborne disease in the United States. Most illnesses are associated with eating raw or undercooked poultry or cross-contamination. Young children and older adults are more susceptible to contracting foodborne illness and have serious infections compared with other age groups. We con...
Chapter
Full-text available
Coffee is one of the most popular beverages worldwide, rooted in tradition with millions of devoted followers. While there has been copious research about the sensory and chemical aspects of coffee and coffee beans, we know surprisingly little about the consumer psychology during coffee consumption. What are people really feeling when they drink a...
Chapter
Full-text available
Coffee is one of the most popular beverages worldwide, rooted in tradition with millions of devoted followers. While there has been copious research about the sensory and chemical aspects of coffee and coffee beans, we know surprisingly little about the consumer psychology during coffee consumption. What are people really feeling when they drink a...
Article
Full-text available
Rapid population growth is creating the need to find new and sustainable food sources. Insect‐based products could satisfy this high priority necessity while incorporating important nutrients in the human diet such as protein, vitamins, and minerals. This research provides a global overview of the willingness to try a new product that contains inse...
Article
Evaluation of food aid products such as Corn Soy Blend (CSB) suggest that higher nutrient dense weaning foods are needed. CSB at 20% solids was suggested, but is too thick for weaning use. This research examines if high or low pressure extrusion or a change from corn to sorghum could reduce viscosity without major sensory changes compared to CSB, a...
Article
Full-text available
Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding people’s descriptions of these. Two qualitative studies were performed (43 wheat and 50...
Article
Full-text available
This data article provides the data related to the research article entitled "Motivations for meal and snack times: Three approaches reveal similar constructs" (Phan et al., 2018). The data consists of two datasets collected from two research techniques: online survey questionnaire and one-on-one interview. The data include details of the food and...
Article
Full-text available
Although there are many good tools to evaluate coffee, such as rigorous cupping protocols, all of them require improvements in order to benefit scientific research. One aspect to highlight is that coffee is a very important product worldwide and has been and is being investigated for its complexity. All research and any improvement in crop or proce...
Article
Purpose: Modifying food texture is an important part of dysphagia management, yet less is known about the day-to-day practices that might impact the nutritional well-being of patients. This study surveyed staff involved in the service delivery of texture-modified foods with the objectives to gain information about roles and responsibilities, instr...
Article
Full-text available
Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be sa...
Article
Full-text available
The sensory properties of coffee are impacted by various factors such as coffee origin, degree of roasting and methods of consumption. This study analyzed impact of consumption temperature on 36 flavor attributes of hot brewed coffee by descriptive sensory analysis. Different coffee samples (2 Arabica, 1 Robusta, and 1 Blended Arabica and Robusta)...
Article
The preference of porridge made from extruded fortified blended foods (FBFs) compared to a current nonextruded product (corn soy blend plus [CSB+]) among infants and young children was studied in Mwanza region, Tanzania. Five extruded, fortified blends were chosen as novel FBFs in this study: (i) corn soy blend 14 (CSB14), (ii) white sorghumFontane...
Article
Coffee sensory properties can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. The impact of microclimates has been suggested to be critical to coffee sensory properties. Thirteen Arabica coffee samples from different farms in different sub area...
Article
Full-text available
The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aroma chemicals. The non-smoky compounds had been ass...
Article
Full-text available
Sensory analysis of pet foods has been emerging as an important field of study for the pet food industry over the last few decades. Few studies have been conducted on understanding the pet owners’ perception of pet foods. The objective of this study is to gain a deeper understanding on the perception of the visual characteristics of dry dog foods b...
Article
Raw poultry products often are contaminated with Salmonella and Campylobacter, and these bacteria can be transmitted through meat juice on the packages. An observational study was conducted to assess consumer exposure to meat juice during shopping and to quantify the transmission of meat juice from poultry packages to hands and other surfaces. Nine...
Article
Full-text available
Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and opinions on what constitutes natural. In this study, we examined 20 ingredients to determine what consumers consider to be natural....
Article
Full-text available
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel us...
Article
Meals and snacks are conceptualized differently. Meals are structured while snacking often is not. Food choices for meals, thus, are expectedly different from food choices for snacks. By using three approaches incorporating two psychological perspectives, top-down and bottom-up, this research project investigated motivations influencing foods and b...
Chapter
Consensus sensory methods may be full or 'all-inclusive', determining both the attributes and intensities by consensus, or they may be individualized where panellists only determine attributes by consensus for further rating or where the attributes are determined and the group must reach consensus on the intensity of those attributes. Common to all...
Article
Purpose: Accurate texture modifications to thin liquids are a critical aspect of patients' nutritional health and well-being. This study explored the use of 3 tools (2 distance- and 1 time-measuring devices) to characterize texture-modified liquids. The objectives were to use the tools to measure modified liquids, to determine if measurements diff...
Article
Consumers and institutions make purchase and potential consumption decisions on behalf of other product users on a daily basis. Pet foods are one example of a product in that situation. The objective of this study was to determine what aspects of pet food appearance characteristics determine higher liking among Thai consumers. Consumers (n = 120) e...
Article
Common statistical package clustering (SPC) methods may result in consumer segments that still are heterogeneous in product acceptance. Creating new products based on attributes selected from preference maps that use those clusters may result in product failure because the products are developed for consumers with some dissimilar preferences. Metho...
Article
Full-text available
Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice...
Article
Purpose The purpose of this paper is to show how sensory science can be used as a valuable tool to help develop products with a higher chance of long-term market success by reducing uncertainty during the development process. Future trends are discussed. Design/methodology/approach The description and case study approach highlight how sensory scie...
Article
Full-text available
Pomegranate Juice (PJ) and Green Tea (GT) products have increased in popularity because of their beneficial health properties. Consumers look for healthier beverages, and rely on labels, claims, and product packaging when choosing a product. The objectives of this study were to determine (1) the sensory profiles and acceptance of PJ and GT blends;...