Date of Graduation
5-2026
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
Zhang, Jihong
Second Committee Member
Jervis, Suzanne
Keywords
consumer acceptance; descriptive analysis; emotion; focus groups; seaweed; sensory
Abstract
Growing interest in sustainable food production, Asian cuisine and plant-based diets are contributing to increased seaweed consumption in the United States. This research aimed to examine consumer perceptions of seasoned roasted seaweed (SRS) and characterize its sensory properties across three studies. Study 1 characterized the sensory attributes of SRS samples using descriptive sensory analysis. A 42-item lexicon was developed, comprising two appearance attributes, 14 aroma attributes, 16 flavor attributes, four basic taste attributes, five texture-related attributes, and one residual attribute. Study 2 used focus group interviews with current users and non-users of SRS, and descriptive sensory panelists, to explore diverse consumer perceptions and product-use behaviors. Findings suggested that the three groups differed in their preferences for SRS samples. However, both users and non-users of SRS products desired improved crispness and resealable packaging. Study 3 compared sensory and emotional responses to ten commercially available SRS products. Results indicated that flavor was the strongest driver of liking, followed by texture. Participants preferred crispier samples, although none of the samples was sufficiently crispy to maximize liking. SRS samples primarily evoked ‘Happy/Satisfied’ and ‘Relaxed/Calm’ emotions, and participants with higher environmental consciousness and lower food neophobia reported greater purchase intent for SRS samples. Overall, these findings identify key sensory attributes that enhance consumer acceptance of SRS products and provide a foundation for future research, as well as product development and marketing strategies targeting U.S. consumers.
Citation
Stanzo, S. D. (2026). Sensory and Emotional Responses to Seasoned Roasted Seaweed Products. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/6292
