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| 2. |
- Kihlberg, Iwona, et al.
(författare)
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Consumers of organic foods : value segments and liking of bread
- 2007
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 18:3, s. 471-481
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Tidskriftsartikel (refereegranskat)abstract
- Five, quite different white pan breads were chosen from twelve samples using Principal Component Analysis. Milling, baking, sensory assessment and sample preparation are described in [Kihlberg, I., Öström, Å., Johansson, L., & Risvik, E. (2006). Sensory qualities of plain white pan bread – influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43(1), 15–30]. A consumer acceptance test was conducted on 184 consumers of organic products in two age groups, 30 and >30 years. The selected breads were tasted and scored for liking. Subsequent to the tasting, the consumers responded to a questionnaire including a complete set of the 56 Schwartz values and 10 statements related to issues of specific interest. Results confirmed the main groups of the near universal structure of values suggested by Schwartz and revealed different segments among organic consumers. Consumption frequency was also related to the values. Consumer groups differed significantly in values and in liking of breads. Among the most liked breads were both organic and conventional breads. The majority of consumers considered that organic food tastes better than conventional and that consumption of organic bread should increase. Moreover, about 50% declared that they would not buy an organic food product that was appreciably higher in price than a corresponding conventional food product.
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| 3. |
- Kihlberg, Iwona, et al.
(författare)
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Effects of information on liking of bread
- 2005
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 16:1, s. 25-35
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Tidskriftsartikel (refereegranskat)abstract
- Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when information was provided concerning: flour (origin from conventional versus organic farming system), health effect (cholesterol reducing effect versus no information), and information that was intended to produce a neophobic reaction (admixed amaranth versus no information). The consumers also answered a questionnaire related to the same issues. Samples scored high for liking were affected differently by information than were less well-liked samples. Information about organic production had a greater positive effect on liking than did other types of information, especially for the less well-liked products. The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design).
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| 4. |
- McAtamney, G., et al.
(författare)
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Learning to associate compatible and incompatible pictures with food and non-food odours, within a stimulus equivalence paradigm
- 2009
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 20:3, s. 259-267
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Tidskriftsartikel (refereegranskat)abstract
- Within consumer research, it is acknowledged that influential and perhaps unconscious associations to products exist, which require indirect as well as direct methods of investigation. We examine the potential usefulness of one such indirect method, an application of the Stimulus equivalence matching-to-sample paradigm [Sidman, M. (1971). Reading and auditory-visual equivalences. Journal of Speech and Hearing Research, 14, 5-13]. Two experiments are reported (n = 15, n = 20). Both used three, 3-membered stimulus sets: A (food and non-food odours); B (nonsense syllables); and C (pictures), two of which were either 'compatible' or 'incompatible' with the corresponding items in the A set. Each participant took part in both 'compatible' and 'incompatible' conditions. First, (A -> B), participants were trained to choose one of the three nonsense syllables when presented with one of the odours. Second, (B -> C), those who had learned the first task (n = 10, n = 14) were trained to choose one of the three pictures when presented with one of the nonsense syllables, and finally, in a test phase (C -> A), to choose one of the three odours when presented with one of the pictures. In both experiments, B -> C trials to criterion and response times were significantly greater in the 'incompatible' condition, and the error structure differed between conditions. In other phases, no consistent inter-condition differences were found. We discuss the use of this paradigm in consumer research on odours and tastes as a very indirect way of measuring pre-existing associations. (c) 2008 Elsevier Ltd. All rights reserved.
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| 5. |
- Olsson, V, et al.
(författare)
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Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
- 2005
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293. ; 16:2, s. 91-101
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Tidskriftsartikel (refereegranskat)abstract
- A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n = 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN- allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN- allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 +/- 402 ng (mean SD) compared to 35 +/- 60 ng/month for consumers who preferred the RN(-)Irn(+), chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN- allele at an initial pan temperature of 200 degreesC instead of 160 degreesC; 4.13 compared to 0.18 ng/g cooked meat. (C) 2004 Elsevier Ltd. All rights reserved.
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