Impact of information about nutritional benefits, sustainability and consumption on consumer acceptance and emotional response to smoothies containing brown seaweed, Ascophyllum nodosum
Bibliographic record
Abstract
Seaweeds have been proposed as a sustainable and nutritionally beneficial ingredient to be incorporated into foods in the Western world. However, consumption of seaweed is still quite low. As such, this sensory trial presented information about the nutritional benefits, sustainability, and current consumption of seaweed to investigate how it impacted the participants’ (n = 132) sensory perception. Participants received the same smoothie sample containing brown seaweed ( Ascophyllum nodosum ) twice, once before and after receiving information about brown seaweed. The participants were presented with information about one of the following areas: the nutritional benefits, the sustainability of seaweed, or the current consumption of seaweed. The participants evaluated the sensory properties, their emotional responses and their liking of each sample. The nutritional information and consumption information had a positive impact on the sensory perception and hedonic scores of the smoothie sample, and led the participants to indicating that seaweed should be incorporated into more foods. The consumption information also impacted the emotional response (increased selection of “secure/at ease” and “relaxed/calm”). The sustainable information led to an increased perception of fishiness in the smoothie and a decreased perception of sweetness. The results identify that information about nutritional benefits and current consumption may be able to improve acceptance and sensory perception of food items containing seaweed. The presentation of nutritional benefits and current consumption on products could lead to an increased acceptance of seaweed-containing products by consumers living in the Western world. • Seaweed has been identified as a nutritional beneficial and sustainable ingredient. • Information (sustainable, nutritional, and traditional) was presented to participants. • Nutritional and traditional information increased hedonic scores. • Traditional information impacted participants’ sensory perception and emotional response.
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".