Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients.

Authors

Siyuan Sheng, Erin M Silva, Steven C Ricke, James R Claus

Published in

NPJ science of food. Volume 9. Issue 1. Pages 185. Aug 25, 2025. Epub Aug 25, 2025.

Abstract

The perceived environmental sustainability of organic food products is often offset by consumer sensory preferences, yet a quantitative understanding of these preferences remains elusive. We evaluated how consumer sensory perception of processed meats is influenced by different curing ingredient types. We found from a three-year longitudinal sensory panel analysis of non-incentivized consumers' opinions on widely consumed processed meats that retronasal aroma, specifically non-meat aftertastes, critically determines consumer purchase intent between organic and conventional formulations.

PMID:
40851067
Bibliographic data and abstract were imported from PubMed on 25 Aug 2025.

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