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. 2019 Nov 5;9(11):920.
doi: 10.3390/ani9110920.

Sensory Preference and Professional Profile Affinity Definition of Endangered Native Breed Eggs Compared to Commercial Laying Lineages' Eggs

Antonio González Ariza  1 , Ander Arando Arbulu  1 , Francisco Javier Navas González  1 , Francisco de Asís Ruíz Morales  2 , José Manuel León Jurado  3 , Cecilio José Barba Capote  4 , María Esperanza Camacho Vallejo  5
Affiliations

Sensory Preference and Professional Profile Affinity Definition of Endangered Native Breed Eggs Compared to Commercial Laying Lineages' Eggs

Antonio González Ariza et al. Animals (Basel). .

Abstract

This study aimed to compare Utrerana native hen eggs' sensory properties to Leghorn Lohmann LSL-Classic lineage's commercial and ecological eggs through free-choice profiling. Second, affine and non-affine profiles were defined using the information provided by professionally-instructed panelists on six sets (sensory attributes, diet habits, production context awareness, product consciousness, cuisine applicability and panelist attributes) using nonlinear canonical correlation analysis. Sixty-four instructed professional panelists rated 96 eggs on 39 variables comprising the above-mentioned sets. Observers reported a significantly higher appreciation (p > 0.05) towards yolk color, odor, flavor, texture, overall score, and whole and on plate broken egg visual value when Utrerana eggs were compared to the rest of categories. Professional Profile A (PPA), or egg non-affine profile, consumed less eggs and provided lower scores to sensory attributes than Professional Profile B (PPB), or affine profile. Additionally, PPB accounted for higher knowledge about the Utrerana breed and provided greater importance to a product's ecological and autochthonous nature. PPA was generally characterized by women under 20 years old with no higher studies, while PPB comprised 21-40 years old men with secondary studies. In conclusion, defining professional profiles enables correctly approaching market needs to improve the profitability of Utrerana eggs, meeting professional demands and educating non-affine profiles.

Keywords: academic level; cuisine applicability; product knowledge; production context awareness; professional profile; sensory attributes.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Object scores plot visualization of Professional Customer Profiles in regards egg sensory attributes, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Egg sensory attributes were as follows: (A) Yolk color, (B) White color, (C) Odor, (D) Flavor, (E) Texture, (F) Global value, (G) Whole egg value and (H) On plate broken egg value.
Figure 1
Figure 1
Object scores plot visualization of Professional Customer Profiles in regards egg sensory attributes, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Egg sensory attributes were as follows: (A) Yolk color, (B) White color, (C) Odor, (D) Flavor, (E) Texture, (F) Global value, (G) Whole egg value and (H) On plate broken egg value.
Figure 2
Figure 2
Object scores plot visualization of Professional Customer Profiles with regards panelist diet habits, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Panelist diet habits were as follows: (A) Egg consumption, (B) Vegetable consumption, (C) Fruit consumption, (D) Meat consumption, (E) Fish consumption, (F) Dairy consumption, (G) Number of eggs per week and (H) Ecological consumer.
Figure 2
Figure 2
Object scores plot visualization of Professional Customer Profiles with regards panelist diet habits, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Panelist diet habits were as follows: (A) Egg consumption, (B) Vegetable consumption, (C) Fruit consumption, (D) Meat consumption, (E) Fish consumption, (F) Dairy consumption, (G) Number of eggs per week and (H) Ecological consumer.
Figure 3
Figure 3
Object scores plot visualization of Professional Customer Profiles with regards production context awareness, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Production context awareness was scored through: (A) Hen welfare importance, (B) Free range hens importance, (C) Drug prohibition, (D) Environment respect and (E) GMO banning.
Figure 4
Figure 4
Object scores plot visualization of Professional Customer Profiles with regards product consciousness, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Product consciousness was scored through: (A) Product closeness, (B) Utrerana knowledge, (C) Commercial egg price, (D) Free range price, (E) Ecological egg price, (F) Ecological product importance, (G) Product deriving from an Andalusian autochthonous breed, (H) Product deriving from an autochthonous endangered breed and (I) Product having a seasonal nature.
Figure 4
Figure 4
Object scores plot visualization of Professional Customer Profiles with regards product consciousness, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Product consciousness was scored through: (A) Product closeness, (B) Utrerana knowledge, (C) Commercial egg price, (D) Free range price, (E) Ecological egg price, (F) Ecological product importance, (G) Product deriving from an Andalusian autochthonous breed, (H) Product deriving from an autochthonous endangered breed and (I) Product having a seasonal nature.
Figure 5
Figure 5
Object scores plot visualization of Professional Customer Profiles with regards cuisine applicability, egg consumption non-affine profile or PPA (red), and affine profile or PPB (green). Cuisine applicability was scored through: (A) Egg applicability in desserts, (B) in appetizers, (C) in pasta, (D) in soup, (E) in salad and (F) in main course.
Figure 6
Figure 6
Object scores plot visualization of Professional Customer Profiles with regards professional characterization, egg consumption non-affine professional profile or PPA (red), and affine profile or PPB (green). Professional characterization was determined through: (A) Age, (B) Sex and (C) Academic level.
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