1
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Greis M, Nolden AA, Kinchla AJ, Puputti S, Seppä L, Sandell M. What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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2
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Daria S, Sofya K, Shamgunova Yulia Z, Mariia M. Measuring effects of packaging on willingness-to-pay for chocolate: evidence from an EEG experiment. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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3
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Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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4
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Lee SH, Choe SY, Seo GG, Hong JH. Can "Functional Sweetener" Context Increase Liking for Cookies Formulated with Alternative Sweeteners? Foods 2021; 10:foods10020361. [PMID: 33562409 PMCID: PMC7915414 DOI: 10.3390/foods10020361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 12/14/2022] Open
Abstract
Various strategies for replacing sugar with naturally derived sweeteners are being developed and tested. In this study, the effect of the “functional sweetener” context, which is created by providing health-promoting information, on liking for the sweeteners was investigated using a cookie model system. Cookie samples were prepared by replacing the sugar of 100% sucrose cookies (control) with phyllodulcin, rebaudioside A, xylobiose and sucralose either entirely or partly. The sensory profile of the samples was obtained using descriptive evaluations. Hedonic responses to cookie samples were collected from 96 consumers under blind and informed conditions. Replacement of 100% sucrose with rebaudioside A or phyllodulcin significantly increased bitterness but replacement of 50% sugar elicited sensory characteristics similar to those of the control. Although the “functional sweetener” context did not influence overall liking, liking for the samples was more clearly distinguished when information was provided. Consumers were segmented into three clusters according to their shift in liking in the informed condition: when information was presented, some consumers decreased their liking for sucralose cookies, while other consumers increased or decreased their liking for sucrose cookies. Results suggest that the influence of information varies among individual consumers and that cognitive stimulation, such as health-promoting information, affects liking.
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Affiliation(s)
- Soo-Hyun Lee
- Research Institute of Human Ecology, Seoul University, Seoul 03080, Korea;
| | - Seo-Youn Choe
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul 02707, Korea;
| | - Ga-Gyeong Seo
- Department of Food and Nutrition, College of Human Ecology, Seoul University, Seoul 03080, Korea;
| | - Jae-Hee Hong
- Research Institute of Human Ecology, Seoul University, Seoul 03080, Korea;
- Department of Food and Nutrition, College of Human Ecology, Seoul University, Seoul 03080, Korea;
- Correspondence: ; Tel.: +82-2-880-6837
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5
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Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice. Foods 2020; 9:foods9121843. [PMID: 33322325 PMCID: PMC7763253 DOI: 10.3390/foods9121843] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 01/02/2023] Open
Abstract
Geographical indication (GI) labeling is used to represent information about specific geographical origins of target products. This study aimed at determining the impact of GI information on sensory perception and acceptance of cooked aromatic rice samples. Ninety-nine participants evaluated cooked rice samples prepared using each of three aromatic rice varieties both with and without being provided with GI information. Participants rated the acceptance and intensity of the cooked rice samples in terms of appearance, aroma, flavor, texture, and overall liking, and also reported how important the GI information was to them. The results showed that consumers rated the cooked rice samples higher in appearance and overall liking when provided with GI information. Interestingly, participants who valued “state-of-origin” information more highly exhibited increased hedonic ratings of cooked rice samples when provided with GI information, but not when no GI information was given. Participants provided with GI information rated flavor or sweetness intensities of cooked aromatic rice samples closer to just-about-right than those without such information. This study provides empirical evidence about how GI information modulates sensory perception and acceptance of cooked aromatic rice samples. The findings will help rice industry, farmers, and traders better employ GI labeling to increase consumer acceptability of their rice products.
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6
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Brown AL, Bakke AJ, Hopfer H. Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping. PLoS One 2020; 15:e0240177. [PMID: 33147215 PMCID: PMC7641343 DOI: 10.1371/journal.pone.0240177] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 09/21/2020] [Indexed: 11/19/2022] Open
Abstract
Craft chocolate is a relatively new and fast-growing segment of the American chocolate market. To understand American premium chocolate consumer perception of craft chocolate and desirable chocolate product attributes, we conducted a mixed-methods study using focus groups and projective mapping. Projective mapping revealed that participants segmented products in terms of quality based upon usage occasion rather than cost or other factors. We found that American premium chocolate consumers use search attributes such as segmentation, price, availability, and packaging as quality determinants. Additionally, they desire credence attributes that convey trust through, for example, the presence or absence of sustainability certifications, or a semblance of meaning. Premium chocolate consumers seek out experience attributes such as utility and/or joy, which are achieved by purchasing a chocolate product as a gift, for its nostalgic purposes, or for desired post-ingestive effects. We propose a Desirable Chocolate Attribute Concept Map to explain our findings.
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Affiliation(s)
- Allison L. Brown
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, United States of America
| | - Alyssa J. Bakke
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, United States of America
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, United States of America
| | - Helene Hopfer
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, United States of America
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, United States of America
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7
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Perez M, Lopez-Yerena A, Vallverdú-Queralt A. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Crit Rev Food Sci Nutr 2020; 62:475-489. [DOI: 10.1080/10408398.2020.1819769] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Maria Perez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anallely Lopez-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
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8
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Oliveira D, De Steur H, Lagast S, Gellynck X, Schouteten JJ. The impact of calorie and physical activity labelling on consumer's emo-sensory perceptions and food choices. Food Res Int 2020; 133:109166. [PMID: 32466912 DOI: 10.1016/j.foodres.2020.109166] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 03/12/2020] [Accepted: 03/15/2020] [Indexed: 12/25/2022]
Abstract
Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions. Therefore, the objective of this study was to evaluate the effect of different labelling information on consumers' sensory and emotional perceptions and their choices, for three different products (potato chips, juice and yogurt). A total of 480 participants were randomly assigned to one of four information conditions (no information (blind), kilocalorie (kcal) information, physical activity (PA) information [duration of walking required to burn the kcal in the product], kcal + PA information). For each information condition, participants were provided with higher kcal and lower kcal equivalent food pairs and were required to choose one. The participants evaluated their overall liking using a 9-point hedonic scale and answered rate-all-that-apply (RATA) questions related to the sensory and emotional characteristics of the products. The results showed no significant impact of calorie and physical activity labelling on consumers' overall liking for juice and yogurt samples and no impact of PA information for chips. Significant differences in overall liking were found when comparing the blind condition with kcal and kcal + PA information, with lower acceptance of the chips samples when this information was presented. Although providing calorie and physical activity labelling had little impact on consumers' sensory and emotional perceptions, consumers perceived unhealthy attributes and negative emotions, such as fatty and guilty, when information was presented. The present work suggests that, although nutrition labelling may be presented as an important strategy to assist consumers, it is important to evaluate consumers' lifestyles, considering that non-dieters and those low and moderate in dietary restraint may not be impacted by this information.
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Affiliation(s)
- Denize Oliveira
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Sofie Lagast
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
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9
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Curutchet A, Cozzano S, Tárrega A, Arcia P. Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product. FOOD SCI TECHNOL INT 2019; 25:642-648. [PMID: 31163977 DOI: 10.1177/1082013219853489] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Valorisation of an agroindustry by-product, through its uses as an ingredient, in the development of a product may be an opportunity for industries to reduce wastes; generating a valuable product rich in bioactive compounds. Nevertheless, as happens with every new product, food manufacturers follow the market trend ensuring that any new product or idea meets consumer’s expectations. The aim of this work is to study the expectation and the acceptability of consumers towards fibre-enriched cookies using blueberry pomace as a functional ingredient. A label for the blueberry cookies, created for this purpose, was evaluated by consumers who rated their expected liking when observing this label. Fibre-enriched cookies were formulated using blueberry pomace powder as source ingredient for antioxidant dietary fibre. A cookie without fibre was evaluated as a reference. Cookies were evaluated by a group of consumers who rated their degree of liking when tasting the sample under blind and informed conditions. Results showed that the consumer expectations were not fulfilled when assessing the product. Acceptability scores of blueberry pomace, fibre-enriched cookies show that most consumers are not willing to compromise hedonic aspects of cookies for their healthful attributes. Focus group was used to explore the characteristics a healthy cookie should have. Formulation of cookies must be optimised taking into account the acceptability of consumers.
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Affiliation(s)
- Ana Curutchet
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Sonia Cozzano
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
- Latitud – LATU Foundation, Montevideo, Uruguay
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10
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Nacef M, Lelièvre-Desmas M, Symoneaux R, Jombart L, Flahaut C, Chollet S. Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.10.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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11
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Kos Skubic M, Erjavec K, Ule A, Klopčič M. Consumers' hedonic liking of different labeled and conventional food products in Slovenia. J SENS STUD 2018. [DOI: 10.1111/joss.12444] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Mira Kos Skubic
- Ministry of Agriculture, Forestry and Food, The Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection; Ljubljana Slovenia
| | - Karmen Erjavec
- University of Novo mesto Faculty of Economics and Informatics; Novo Mesto Slovenia
| | - Anita Ule
- Biotechnical Faculty, Department of Animal Science; University of Ljubljana; Domžale Slovenia
| | - Marija Klopčič
- Biotechnical Faculty, Department of Animal Science; University of Ljubljana; Domžale Slovenia
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12
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Liu R, Hannum M, Simons CT. Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consumer hedonic testing. Food Res Int 2018; 117:19-29. [PMID: 30736919 DOI: 10.1016/j.foodres.2018.04.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2017] [Revised: 04/06/2018] [Accepted: 04/12/2018] [Indexed: 11/18/2022]
Abstract
To explore how contextual information streams are processed and prioritized during consumer studies, we manipulated the congruency of visual, auditory and olfactory cues using immersive technologies and assessed the impact on context recall, evaluation time, and preference and liking for cold brewed coffee. Each consumer (n = 50) was exposed to two identical control conditions, a visually incongruent condition, an auditory incongruent condition, an olfactory incongruent condition, and an all-incongruent condition. The control condition simulated a coffeehouse environment complete with the sights, sounds and smells commonly experienced in that venue. A laboratory setting, construction noise, and laundry detergent represented the individual incongruent visual, auditory, and aroma streams, respectively. Results revealed that olfactory information had a lesser priority than visual or auditory information in the simulated environments when assessed by subject's ability to recall encountered information streams. Panelists also spent more time evaluating coffees in the first presented control condition compared to the incongruent conditions or the repeated control condition. Finally, although the averaged combined liking score for subjects' least to most preferred coffees was significantly lowered in the all-incongruent condition compared to the control condition, this decrease was not substantial. Understanding how the saliency of contextual information influences consumer behavior and attention can inform immersive testing methodologies.
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Affiliation(s)
- Rebecca Liu
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States
| | - Mackenzie Hannum
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States
| | - Christopher T Simons
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States.
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13
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Morris C, Beresford P, Hirst C. Impact of food retailer branding on expectation generation and liking. J SENS STUD 2018. [DOI: 10.1111/joss.12322] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cecile Morris
- Food and Nutrition Group; Sheffield Hallam University, Howard Street; Sheffield S1 1WB United Kingdom
| | - Paul Beresford
- Food and Nutrition Group; Sheffield Hallam University, Howard Street; Sheffield S1 1WB United Kingdom
| | - Craig Hirst
- Food and Nutrition Group; Sheffield Hallam University, Howard Street; Sheffield S1 1WB United Kingdom
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14
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Perez C, Tagliani C, Arcia P, Cozzano S, Curutchet A. Blueberry by-product used as an ingredient in the development of functional cookies. FOOD SCI TECHNOL INT 2017; 24:301-308. [PMID: 29260598 DOI: 10.1177/1082013217748729] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as "high fiber" in the European Union and as a "source of fiber" in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies' phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.
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Affiliation(s)
- Claudia Perez
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Camila Tagliani
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Patricia Arcia
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay.,2 Latitud - Fundación LATU, Av. Italia 6201, Montevideo, Uruguay
| | - Sonia Cozzano
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Ana Curutchet
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
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15
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Pinto VRA, Freitas TBDO, Dantas MIDS, Della Lucia SM, Melo LF, Minim VPR, Bressan J. Influence of package and health-related claims on perception and sensory acceptability of snack bars. Food Res Int 2017; 101:103-113. [PMID: 28941673 DOI: 10.1016/j.foodres.2017.08.062] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 01/29/2023]
Abstract
Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.
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Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Tamara Beatriz de Oliveira Freitas
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Maria Inês de Souza Dantas
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo (UFES), Alto Universitário, s/n, CEP 29500-000 Alegre, ES, Brazil
| | - Laura Fernandes Melo
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Valéria Paula Rodrigues Minim
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Josefina Bressan
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil.
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16
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Lagast S, De Steur H, Schouteten JJ, Gellynck X. A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. Int J Food Sci Nutr 2017; 69:344-357. [PMID: 28805091 DOI: 10.1080/09637486.2017.1362689] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.
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Affiliation(s)
- Sofie Lagast
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Hans De Steur
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Joachim J Schouteten
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Xavier Gellynck
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
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17
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Cavaliere A, De Marchi E, Banterle A. Does consumer health-orientation affect the use of nutrition facts panel and claims? An empirical analysis in Italy. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.07.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Schouteten JJ, De Steur H, Sas B, De Bourdeaudhuij I, Gellynck X. The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products. J Dairy Sci 2016; 100:169-186. [PMID: 27837971 DOI: 10.3168/jds.2016-11495] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Accepted: 09/20/2016] [Indexed: 11/19/2022]
Abstract
Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.
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Affiliation(s)
- Joachim J Schouteten
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Benedikt Sas
- Department of Food Safety and Food Quality, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium
| | - Xavier Gellynck
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
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19
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The effect of packaging, branding and labeling on the experience of unhealthy food and drink: A review. Appetite 2016; 99:219-234. [DOI: 10.1016/j.appet.2016.01.022] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 01/12/2016] [Accepted: 01/14/2016] [Indexed: 11/23/2022]
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20
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Hubbard E, Jervis S, Drake M. The effect of extrinsic attributes on liking of cottage cheese. J Dairy Sci 2016; 99:183-93. [DOI: 10.3168/jds.2015-9547] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2015] [Accepted: 09/02/2015] [Indexed: 11/19/2022]
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Simoes JS, Mársico ET, da Cruz AG, de Freitas MQ, Doro LH, Conte-Junior CA. Effect of sustainability information on consumers' liking of freshwater prawn (Macrobrachium rosenbergii). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:3160-3164. [PMID: 25523642 DOI: 10.1002/jsfa.7055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 12/08/2014] [Accepted: 12/15/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND This research aimed to investigate whether consumer acceptance is affected by information on sustainable practices on the product label. Hedonic evaluations of freshwater prawns were performed by 80 consumers under three aspects: the blind condition - consumers taste samples without information; expected - without tasting samples, consumers evaluated the message 'Freshwater prawns were grown using sustainable practices, reducing environmental impacts caused by traditional breeding'; informed - in which prawns were tasted and the card evaluated. RESULTS For the entire consumer group, it was observed that the message about sustainability on packaging increased freshwater prawn acceptability (8.25, expected condition (E) versus 6.75, blind condition (B)). High scores were observed under all three test conditions, ranging from 6 (like slightly) to 9 (like extremely), on a 9-point scale. CONCLUSION It can be concluded that the use of sustainable information can influence consumers' perception and increase their preference toward freshwater prawns, and even increase the sensory attributes of the product.
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Affiliation(s)
- Julia Siqueira Simoes
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Adriano Gomes da Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Maracanã, 20270-021, Rio de Janeiro, Brazil
| | - Mônica Queiroz de Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Laís Higino Doro
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
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22
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Kim MK, Lee KG. Influences of intrinsic and extrinsic factors on consumer acceptance of orange juice using consumer liking testing and Kano analysis techniques. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0219-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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24
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25
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Morais EC, Pinheiro ACM, Nunes CA, Bolini HMA. Influence of Functional and Diet/Light Claims on Chocolate Dairy Dessert Consumers' Evaluations: Bilinear and Multilinear Decomposition Methods. J SENS STUD 2015. [DOI: 10.1111/joss.12149] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- E. C. Morais
- Department of Food and Nutrition, Faculty of Food Engineering; University of Campinas; Campinas 13083-862 São Paulo Brazil
| | - A. C. M. Pinheiro
- Department of Food Science; Federal University of Lavras; Lavras 37200-000 Brazil
| | - C. A. Nunes
- Department of Food Science; Federal University of Lavras; Lavras 37200-000 Brazil
| | - H. M. A. Bolini
- Department of Food and Nutrition, Faculty of Food Engineering; University of Campinas; Campinas 13083-862 São Paulo Brazil
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26
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Kobayashi ML, Benassi MDT. Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars. J SENS STUD 2015. [DOI: 10.1111/joss.12142] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marcela Lika Kobayashi
- Departamento de Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias; Universidade Estadual de Londrina; Rodovia Celso Garcia Cid, Pr 445, Km 380, Campus Universitário, Cx. Postal 13 10011 Londrina Paraná 86057-970 Brazil
| | - Marta de Toledo Benassi
- Departamento de Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias; Universidade Estadual de Londrina; Rodovia Celso Garcia Cid, Pr 445, Km 380, Campus Universitário, Cx. Postal 13 10011 Londrina Paraná 86057-970 Brazil
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27
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Adise S, Gavdanovich I, Zellner DA. Looks like chicken: Exploring the law of similarity in evaluation of foods of animal origin and their vegan substitutes. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.10.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Kim MK, Lee KG. Correlating Consumer Perception and Consumer Acceptability of TraditionalDoenjangin Korea. J Food Sci 2014; 79:S2330-6. [DOI: 10.1111/1750-3841.12676] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Accepted: 08/24/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Mina K. Kim
- Dept. of Food Science and Biotechnology; Dongguk Univ.-Seoul; 30, Pildong-ro 1gil Jung-gu, Seoul 100-715 Korea
| | - Kwang-Geun Lee
- Dept. of Food Science and Biotechnology; Dongguk Univ.-Seoul; 30, Pildong-ro 1gil Jung-gu, Seoul 100-715 Korea
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29
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30
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Tarancón P, Sanz T, Fiszman S, Tárrega A. Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Vidal L, Antúnez L, Sapolinski A, Giménez A, Maiche A, Ares G. Can Eye-Tracking Techniques Overcome a Limitation of Conjoint Analysis? Case Study on Healthfulness Perception of Yogurt Labels. J SENS STUD 2013. [DOI: 10.1111/joss.12062] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
| | - Lucía Antúnez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
| | - Alejandra Sapolinski
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
| | - Ana Giménez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
- Centro de Investigación Básica en Psicología (CIBPsi), Facultad de Psicología; Universidad de la República (UdelaR); Tristán Narvaja 1674 11100 Montevideo Uruguay
| | - Alejandro Maiche
- Centro de Investigación Básica en Psicología (CIBPsi), Facultad de Psicología; Universidad de la República (UdelaR); Tristán Narvaja 1674 11100 Montevideo Uruguay
| | - Gastón Ares
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
- Centro de Investigación Básica en Psicología (CIBPsi), Facultad de Psicología; Universidad de la República (UdelaR); Tristán Narvaja 1674 11100 Montevideo Uruguay
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32
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Kim M, Lopetcharat K, Drake M. Influence of packaging information on consumer liking of chocolate milk. J Dairy Sci 2013; 96:4843-56. [DOI: 10.3168/jds.2012-6399] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Accepted: 04/14/2013] [Indexed: 11/19/2022]
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33
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Jacquot L, Berthaud L, Sghaïr A, Diep C, Brand G. The Influence of “Tastiness” and “Healthiness” Labels in Cheese Flavor Perception. CHEMOSENS PERCEPT 2013. [DOI: 10.1007/s12078-013-9146-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Kühn S, Gallinat J. Does taste matter? How anticipation of cola brands influences gustatory processing in the brain. PLoS One 2013; 8:e61569. [PMID: 23637857 PMCID: PMC3634816 DOI: 10.1371/journal.pone.0061569] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2012] [Accepted: 03/10/2013] [Indexed: 11/18/2022] Open
Abstract
Brands surround us everywhere in daily life. Here we investigate the influences of brand cues on gustatory processing of the same beverage. Participants were led to believe that the brand that announced the administration of a Cola mixture provided correct information about the drink to come. We found stronger fMRI signal in right mOFC during weak compared to strong brand cues in a contrast of parametric modulation with subjective liking. When directly comparing the two strong brands cues, more activation in the right amygdala was found for Coca Cola cues compared with Pepsi Cola cues. During the taste phase the same beverage elicited stronger activation in left ventral striatum when it was previously announced by a strong compared with a weak brand. This effect was stronger in participants who drink Cola infrequently and might therefore point to a stronger reliance on brand cues in less experienced consumers. The present results reveal strong effects of brand labels on neural responses signalling reward.
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Affiliation(s)
- Simone Kühn
- Clinic for Psychiatry and Psychotherapy, St. Hedwig-Krankenhaus, Charité University Medicine, Berlin, Germany.
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35
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36
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Ares G, Giménez A, Bruzzone F, Vidal L, Antúnez L, Maiche A. Consumer Visual Processing of Food Labels: Results from an Eye-Tracking Study. J SENS STUD 2013. [DOI: 10.1111/joss.12031] [Citation(s) in RCA: 100] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gastón Ares
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 C.P. 11800 Montevideo Uruguay
- Centro de Investigación Básica en Psicología (CIBPsi); Facultad de Psicología; Universidad de la República; Montevideo Uruguay
| | - Ana Giménez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 C.P. 11800 Montevideo Uruguay
- Centro de Investigación Básica en Psicología (CIBPsi); Facultad de Psicología; Universidad de la República; Montevideo Uruguay
| | - Fernanda Bruzzone
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 C.P. 11800 Montevideo Uruguay
- Centro de Investigación Básica en Psicología (CIBPsi); Facultad de Psicología; Universidad de la República; Montevideo Uruguay
| | - Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Lucía Antúnez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Alejandro Maiche
- Centro de Investigación Básica en Psicología (CIBPsi); Facultad de Psicología; Universidad de la República; Montevideo Uruguay
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37
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Vidal L, Barreiro C, Gómez B, Ares G, Giménez A. Influence of Information on Consumers' Evaluations Using Check-All-That-Apply Questions and Sorting: A Case Study with Milk Desserts. J SENS STUD 2013. [DOI: 10.1111/joss.12030] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Cecilia Barreiro
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Beatriz Gómez
- Facultad de Bromatología; Universidad Nacional de Entre Ríos; Gualeguaychú Argentina
| | - Gastón Ares
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Ana Giménez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
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38
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Arcia P, Curutchet A, Costell E, Tárrega A. Influence of Expectations Created by Label on Consumers Acceptance of Uruguayan Low-Fat Cheeses. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2012.00398.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - A. Curutchet
- Laboratorio Tecnológico del Uruguay; Montevideo; Uruguay
| | - E. Costell
- Physical and Sensory Properties Laboratory; Instituto de Agroquímica y Tecnología de Alimentos, CSIC; Avda. Agustín Escardino, 7; 46980; Paterna; Valencia; Spain
| | - A. Tárrega
- Physical and Sensory Properties Laboratory; Instituto de Agroquímica y Tecnología de Alimentos, CSIC; Avda. Agustín Escardino, 7; 46980; Paterna; Valencia; Spain
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