| 1. |
- Fernqvist, Fredrik, et al.
(författare)
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Credence and the effect on consumer liking of food - A review
- 2014
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 32, s. 340-353
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Tidskriftsartikel (refereegranskat)abstract
- While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: (a) health; (b) organic food; (c) origin; (d) brand; (e) production methods; (f) ethics; and (g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed. (C) 2013 Elsevier Ltd. All rights reserved.
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| 2. |
- Lagerkvist, Carl-Johan
(författare)
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Anchored vs. relative best-worst scaling and latent class vs. hierarchical Bayesian analysis of best-worst choice data: Investigating the importance of food quality attributes in a developing country
- 2012
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 25, s. 29-40
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Tidskriftsartikel (refereegranskat)abstract
- Applying best-worst (BW) scaling to a multifaceted feature, e.g. food quality, is challenging as attribute non-attendance or lack of attribute discrimination risks invalidating the transformation of choice data to unidimensional scale. The relativism of BW scaling also typically prevents distinction of respondents or groups of respondents based on similarities to the study object. A dual-response BW scaling method employed here to obtain an anchored scale allowed comparisons of importance ratings across individuals. Attribute importance ratings and rankings obtained were compared with those from relative BW scaling. Latent class (LC) and hierarchical Bayesian (HB) analyses of individual specific BW choice data were also compared for ability to consider within- and between-respondent choice heterogeneity. Personal interviews with 449 consumers provided data on the importance of 16 food quality attributes of kale produced in pen-urban farming in Kenya. Major findings were that the anchoring model improved individual choice predictions compared with conventional relativistic BW scaling, i.e. was more reliable in measuring consumer preferences, and that HB analysis fitted the data better than LC analysis. HB analysis also successfully obtained individual parameter estimates from sparse data and is thus a promising tool for analysis of BW choices in sensory and consumer-orientated research. (C) 2012 Elsevier Ltd. All rights reserved.
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| 3. |
- Lagerkvist, Carl-Johan
(författare)
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Consumer preferences for food labelling attributes: Comparing direct ranking and best-worst scaling for measurement of attribute importance, preference intensity and attribute dominance
- 2013
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 29, s. 77-88
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Tidskriftsartikel (refereegranskat)abstract
- The use of food labelling to convey information about product and process quality and for product differentiation purposes has multiplied. In order to judge the relevance attributed by consumers to such information, valid measurement methods are needed. Such methods are also needed to reveal the probabilistic nature of preference data, so that heterogeneity can be explicitly accounted for. A survey among Swedish residents (n = 506) compared attribute importance rankings for labelling of beef from two formats of best-worst scaling (BWS) with those from standard direct ranking (DR). A choice probability R-index measure was modelled to make the methodological comparison consistent. While earlier studies on labelling of beef were confirmed, BWS and DR did not concur when directly compared, even when using the R-index. BWS improved individual choice predictions compared with DR, and generated a more consistent dominance ordering of attribute importance. These findings suggest that methods used to elicit importance weights or preference ranking may violate transitivity and dominance requirements. (C) 2013 Elsevier Ltd. All rights reserved.
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| 4. |
- Lagerkvist, Carl-Johan, et al.
(författare)
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Country of origin or EU/non-EU labelling of beef? Comparing structural reliability and validity of discrete choice experiments for measurement of consumer preferences for origin and extrinsic quality cues
- 2014
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 34, s. 50-61
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Tidskriftsartikel (refereegranskat)abstract
- The use of food labels and packaging information on place of origin and credence quality has increased, but it is still unclear how such information relates to consumer decisions and choices concerning the relative valuation of attributes. Valid measurement methods are needed to assess the importance attributed by the public to such information, but also to inform the industry about market demand. Discrete choice experiments (CEs) are frequently used to assess consumer preferences for food attributes. However, suitable methods are needed to reveal the probabilistic nature of preference data, so that heterogeneity can be explicitly accounted for. An R-index measure was modelled to account for choice probabilities in this study. Two surveys of Swedish residents, without (n=506) and with (n=278) a price vector, compared attribute importance for origin and extrinsic quality labelling of beef in CEs. Problems of structural reliability owing to unstable associations in attribute importance between formats were supported, but on levels rather than orderings. The R-index analysis of CE data revealed violations of attribute transitivity and dominance. Extending CE analysis to include choice probabilities may be useful for consumer profiling and for optimisation of product information. Labels with specific country-of-origin information instead of a wider EU/non-EU designation were the most determining attribute in this study.
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| 5. |
- Lanfer, A., et al.
(författare)
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Predictors and correlates of taste preferences in European children: The IDEFICS study
- 2013
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293. ; 27:2, s. 128-136
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Tidskriftsartikel (refereegranskat)abstract
- The present study investigated taste preferences in a sample of 1705 children aged 6 to 9 years from survey centres in Italy, Estonia, Cyprus, Belgium, Sweden, Germany, Hungary, and Spain and aimed to identify factors correlated with taste preference. Children's preferences for varying levels of sucrose (sweet) in apple juice and fat, sodium chloride (salt) and monosodium glutamate (umami) in crackers were assessed using paired-comparison tests. Socio-demographics (age, sex, parental education), early feeding practises (breastfeeding, introduction of fruits), parenting behaviour (TV viewing, using food as a reward) and taste threshold sensitivity for sucrose (sweet), sodium chloride (salt), caffeine (bitter) and monosodium glutamate (umami) were investigated as possible correlates of taste preferences. Parents reported on socio-demographics, early feeding and parenting behaviour. Taste thresholds were determined via a paired-comparison staircase method. Country of residence was the strongest factor related to preferences for all four tastes. Taste preferences also differed by age. Preference for sugar and salt increased between 6 and 9 years of age while preference for monosodium glutamate decreased. The age differences remained significant even after adjustment for sex, country of residence, parental education and early feeding habits. Sex, parental education, early feeding habits, TV viewing, using food as a reward and taste thresholds were not consistently related to taste preferences among the survey centres. In summary, the results highlight the importance of culture and age in taste preferences in children younger than 10 years of age. (C) 2012 Elsevier Ltd. All rights reserved.
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| 6. |
- Niimi, Jun, et al.
(författare)
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Aroma-taste interactions between a model cheese aroma and five basic tastes in solution
- 2014
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 31:1
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Tidskriftsartikel (refereegranskat)abstract
- The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes - sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) - were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste-aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n=10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste-aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.
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| 7. |
- Paulsen, Morten T., et al.
(författare)
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Sensory perception of salmon and culinary sauces : An interdisciplinary approach
- 2012
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 23:2, s. 99-109
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Tidskriftsartikel (refereegranskat)abstract
- Sauces play an important role in the sensory perception of meals. The combination of sauce and other foods in a meal might cause sensory interactions which change sensory attributes and the overall impression of the meal. The main aim of this study was to investigate the effects of culinary sauces, with different levels and combinations of the basic tastes, on the sensory attributes of salmon using mixed tasting technique. Seventeen different combinations of salmon and culinary sauces were evaluated by a trained panel at Nofima using descriptive analysis. The samples were analyzed in this sequence; first the salmon, then the sauce and finally the combination of salmon and sauce. Significant changes were found in salmon for all combinations, most importantly; bitter, acid and salty sauces significantly reduced salmon flavor, while salty sauce also reduced fish-oil flavor. Bitter, acid and salty sauces significantly increased the attribute complexity and bitter sauce reduced the attribute harmony. This study can be seen as a model for product development combining experimental design and sensory analysis with culinary knowledge. Results may be applied for tailoring fish meals for specific consumer segments. (C) 2011 Elsevier Ltd. All rights reserved.
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| 8. |
- Schütte, Simon, 1973-
(författare)
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Evaluation the affective coherence of the exterior and interior of chocolate snacks
- 2013
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Ingår i: Food Quality and Preference. - London : Elsevier. - 0950-3293 .- 1873-6343. ; 29:1, s. 16-24
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Tidskriftsartikel (refereegranskat)abstract
- The Scandinavian confectionery market is dominated by three major manufacturers, of whom two are affiliates of international conglomerates and one is a domestic producer. The aim of this study was to map the affective impression of chocolate bars’ exterior and interior and give suggestions for a coherent design. Kansei Engineering was used for this. Products were rated on AVI scales with relevant Kansei words, resulting in affective profile graphs. These data were processed treated using Factor Analysis. Four factors were retrieved: Attraction, Life-Style, Familiarity and Snack. Multiple Regression Analysis and Rough Set Analysis were applied to map relationships between physical attributes and affective values. Attributes with significant affective impact are size, shape, color: and brand (packaging) and Surface roughness, Separation and top- and side-angles (shape). The data were used for successful product development and a product series with coherent attributes was developed. One product is used to illustrate the process. Kansei Engineering proved to be suitable for this task although the results may be biased since the evaluation is based on visual impression only.
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| 9. |
- Wendin, Karin, 1963-, et al.
(författare)
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Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
- 2011
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 22:4, s. 346-354
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Tidskriftsartikel (refereegranskat)abstract
- Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions. Basic taste solutions each at three levels plus water were served to a panel. The assessors individually identified quality, intensity and pleasantness. They were recorded during tasting and their facial reactions (based on FACS) were coded and analysed. Facial reactions indicated both quality and concentration of the stimuli. The intensity of most facial reactions increased with increasing stimulus concentration, most pronounced for sourness (lips) and bitterness (eyes and forehead). Pleasantness ratings decreased with increasing concentrations of all basic tastes. Water and the lowest sucrose concentration were perceived as the most pleasant samples and gave rise to the lowest intensity of facial reactions. The study showed that a combination of sensory analyses and facial expressions was successful in adding further insight to the knowledge of perception of basic tastes.
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| 10. |
- Wendin, Karin, et al.
(författare)
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Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
- 2011
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 22:4, s. 346-354
-
Tidskriftsartikel (refereegranskat)abstract
- Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions.Basic taste solutions each at three levels plus water were served to a panel. The assessors individually identified quality, intensity and pleasantness. They were recorded during tasting and their facial reactions (based on FACS) were coded and analysed.Facial reactions indicated both quality and concentration of the stimuli. The intensity of most facial reactions increased with increasing stimulus concentration, most pronounced for sourness (lips) and bitterness (eyes and forehead). Pleasantness ratings decreased with increasing concentrations of all basic tastes. Water and the lowest sucrose concentration were perceived as the most pleasant samples and gave rise to the lowest intensity of facial reactions. The study showed that a combination of sensory analyses and facial expressions was successful in adding further insight to the knowledge of perception of basic tastes. © 2011 Elsevier Ltd.
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