Foods, Vol. 12, Pages 1341: The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Foods, Vol. 12, Pages 1341: The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Foods doi: 10.3390/foods12061341

Authors: Marius-Mihai Ciobanu Diana-Remina Manoliu Mihai-Cătălin Ciobotaru Bianca-Georgiana Anchidin Mădălina Matei Mugurel Munteanu Gabriela Frunză Otilia Cristina Murariu Elena-Iuliana Flocea Paul-Corneliu Boișteanu

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.