Sensory analysis and consumer research in new meat products development

This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development.This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.This research was funded by the Spanish Ministry of Science and Innovation (PID2019-107542RB-C21), by the CSIC Intramural projects (grant number 201470E073 and 202070E242), CYTED (grant number reference 119RT0568; HealthyMeat network) and the EIT Food Project 20206.Peer reviewe