Date of Graduation

5-2025

Document Type

Thesis

Degree Name

Master of Science in Food Science (MS)

Degree Level

Graduate

Department

Food Science

Advisor/Mentor

Seo, Han-Seok

Committee Member

Jervis, Suzanne

Second Committee Member

Zhang, Jihong

Keywords

Cookies; Emotions; Gluten-free; Labels; Sensory

Abstract

The rise in food allergies and intolerances, notably conditions like Celiac disease, as well as a general shift of consumers to a more health-conscious lifestyle has significantly increased the demand for gluten-free products. Consumers increasingly seek gluten-free products, yet these alternatives often face challenges in replicating the sensory qualities of traditional gluten-containing foods. This study explores the sensory attributes, emotional responses, and labeling impacts on consumer perception of gluten-free and gluten-containing cookies. The main objective of this thesis was to address the gap in research on sensory evaluation of gluten free foods, specifically in terms of commercially available products. The findings of this research addressed differences in sensory attributes and consumer perceptions of gluten-free and gluten-containing cookies, while identifying key attributes influencing their overall appeal. The research is divided into three key studies. Study 1 (Chapter 3) investigated the impact of labeling information on consumer acceptance of gluten-free cookies. Eighty-four regular cookie consumers evaluated three gluten-free cookies and three traditional cookies in both labeled and blind conditions. Sensory acceptances (appearance, flavor, texture, and overall liking) were rated on a 9-point hedonic scale, and specific attributes (chocolate flavor, sweetness, and hardness) on a 5-point just-about-right (JAR) scale. Results showed that labeling as “gluten-free” did not significantly influence sensory perception and impression, indicating a minimal impact of gluten-free labeling on consumer acceptance of chocolate chip cookies. In Study 2 and 3 (Chapter 4 and 5) respectively, 24 cookie samples (both gluten-free and gluten-containing) were evaluated by 7 trained panels to identify key sensory attributes, while sensory acceptances (appearance, flavor, texture, overall liking and purchase intent) were rated on a 9-point hedonic scale by 131 regular cookie consumers. Additionally, emotional responses were measured using the circumplex-inspired emotion questionnaire (CEQ). It was found that gluten-free cookies were rated lower than the gluten-containing ones in terms of sensory attributes, hedonic impressions, and purchase intent. Gluten-free cookies were also associated more with negative emotions. This comprehensive analysis guides the development of gluten-free products, helping them meet consumer expectations and achieve greater market success. The findings from this thesis confirmed that most gluten-free cookies are lacking in sensory qualities compared to the traditional cookies, even within commercially available products from the same brands. However, it also points out that certain gluten-free offerings can compete in the market and highlight significant areas of improvement. These findings will be valuable for food manufacturers and marketers seeking to improve sensory appeal and consumer acceptance of gluten-free offerings.

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