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D 5.3.2.3. Initial report on sensory and African consumer acceptance for Group 3. Project AFTER “African Food Tradition rEvisited by Research”

Tomlins K.I., Cisse M., Bechoff A., Ayessou N., Ndiaye Diop N.A., Touré C., Fliedel G., Declemy A.L., Akissoé N.H., Bennett B., Pintado M., Pallet D.. 2012. s.l. : Projet AFTER; Union Européenne, 51 p..

Sensory evaluation and consumer testing of Hibiscus, Baobab and Jaabi (Yaabande) was undertaken with African and EU consumers in Senegal and Cameroon. The sensory profile and consumer acceptance of Bissap (Hibiscus sabdariffa L.) drink (commercial and traditional) made from infusions of red calices of either local or Sudanese origin, pure or mixed, and either as syrup or a juice (infusion) was explored. There were significant correlations between the sensory perceptions of the drink by panellists. The acceptability of the drink was tested by two consumer groups: Europeans (n=60) and Africans (n=100) in Dakar. Three classes of behaviour from the consumers were identified. There were a) those who preferred syrup (syrup likers; 43% of consumers) b) those who prefer juices (juice likers; 36% of consumers) and c) those who preferred all of the samples (indifferent likers; 21% of consumers). The liking by African and EU consumers was similar but European consumers were more likely to prefer syrup, consume bissap the least often and purchase bissap juice in bottles. African consumers were more likely to prefer juice, consume bissap more frequently and purchase it in sachets. Both groups preferred to purchase natural bissap drinks rather than ones with added flavour. The sensory characteristics important to each class of consumers differed. There were significant correlations between acceptability, bissap taste for the cluster of the group of the juice likers. There were significant correlations between acceptability, sweet taste, acidic taste for the syrup likers. The study shows that the distinctions between the acceptability groups are very clear from a sensory perspective. The market study should take these preference groups into account when launching Hibiscus drinks on a new market. The sensory profile of seven samples of bouye (baobab) drinks (syrup and juice) was evaluated by 17 panellists. Consumer testing was investigated at four different locations in Dakar using

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