| 1. |
- Bolos, Laura Andreea, et al.
(författare)
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Complementarity of implicit and explicit attitudes in predicting the purchase likelihood of visually sub-optimal or optimal apples
- 2019
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 75, s. 87-96
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Tidskriftsartikel (refereegranskat)abstract
- Consumers are faced with daily choices on what foods to buy and eat. Visual characteristics of foods evoke in consumers both positive and negative attitudes, depending on the level of visual optimality or sub-optimality. These attitudes also play a critical role in purchase decision making. In this study we examined the food decision-making process and the extent to which explicit and implicit measures of visual optimality can predict purchase likelihood. In an online study with 608 Swedish consumers, we performed an implicit association test and used a questionnaire to measure consumers' explicit attitudes and purchase likelihood for optimal and sub-optimal apples. We also assessed the temporal stability of purchase likelihood in a re-test performed three weeks after the first test. The results showed that both explicit and implicit measures had predictive validity, but that the explicit measure was better in predicting when consumers would buy apples, while the implicit measure was better in predicting when consumers would reject apples. It was clear that consumers preferred visually optimal apples, but visually sub-optimal apples were not entirely rejected and the purchase likelihood remained stable throughout the experiment. We applied these results to draw up some recommendations on approaches to generate consumer acceptance and adoption of visually sub-optimal food products.
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| 2. |
- Cavazzana, Annachiara, et al.
(författare)
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The vessel's shape influences the smell and taste of cola
- 2017
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 59, s. 8-13
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Tidskriftsartikel (refereegranskat)abstract
- People's smell and taste perception is affected by different features of the vessel in which the beverage is served. In this study we focused on the container's shape and we investigated its impact on participants' olfactory and tasting ratings regarding a popular beverage, i.e., cola. We tested 100 healthy participants who evaluated both cola and sparkling water. These two beverages were presented in three different containers: a cola glass, a water glass and a plastic bottle. The results showed the presence of multisensory interactions between the smell and taste of the drinks and the type of vessel in which they were presented. Cola was perceived as more pleasant and intense when served in a typical coca-cola glass as compared to when it was presented in an incongruent container (i.e., water glass or plastic bottle). These results further support the view that our perception is modulated by the shape of the container in which the liquid is presented, strongly influencing the consumer's drinking experience.
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| 3. |
- Davide, Giacalone, et al.
(författare)
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Health and quality of life in an aging population - Food and beyond
- 2016
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 47, s. 166-170
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Tidskriftsartikel (refereegranskat)abstract
- In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.
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| 4. |
- de Hooge, Ilona E., et al.
(författare)
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This apple is too ugly for me! : Consumer preferences for suboptimal food products in the supermarket and at home
- 2017
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 56, s. 80-92
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Tidskriftsartikel (refereegranskat)abstract
- Food waste has received increasing scientific and societal attention during the last decade. One important cause of food waste is thought to be the un-willingness of supply chains and consumers to sell, purchase, and consume suboptimal or imperfect foods. Yet, empirical research on this issue is scarce and contradictory. The current research investigates under which conditions consumers purchase or consume foods that deviate from regular products in terms of appearance standards, date labelling, or damaged packaging, without deviation on the intrinsic quality or safety. An online choice experiment among 4214 consumers from five Northern European countries reveals that consumer preferences for suboptimal products differ depending on whether the consumer is in a supermarket or at home, and depending on the type of sub-optimality. Moreover, consumer choices, discount preferences, and waste behaviors of suboptimal products are influenced by demographics (nationality, age), by personality characteristics (value orientation, commitment to environmental sustainability, and perceived consumer effectiveness in saving the environment), and by individual-waste aspects (perceived food waste of the household, perceived importance of food waste, engaging in shopping/cooking). These findings provide important insights into consumer preferences for suboptimal products, and useful suggestions for supply-chain regulations on suboptimal products.
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| 5. |
- Hartvig, Ditte L., et al.
(författare)
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Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children
- 2015
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 39, s. 228-235
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Tidskriftsartikel (refereegranskat)abstract
- In several studies, it has been found that repeated exposure to a novel food increases children’s acceptance of the exposure food. The present study, investigated how repeated exposure influences the acceptance of two Nordic berry juices, and whether the development depends on initial liking of the product, in 9–11 year-old children. The study had 317 participants. Two groups of children were exposed to either sea-buckthorn (n = 92) or aronia (n = 105) juice eight times, and performed two follow-up sessions 3 and 6 months after the 8th exposure. A third group (n = 120) served as controls. During pre and post-test sessions all participating children evaluated acceptance of both juices.Intake of sea-buckthorn juice increased significantly over the eight exposures (55.1 ± 7.3 till 108.8 ± 12.3) and remained high after 6 months (131.1 ± 13.2). Intake of aronia juice was only increased at follow-up sessions. Liking did not develop significantly for any of the juices across exposures. When children were grouped by their initial liking increased intake across exposures was observed regardless of initial liking of sea-buckthorn. Liking developed similarly for both juices. A significant increase was found for the ‘initial dislikers’ only. This study demonstrates how exposure effects are influenced by initial liking; it appears that changes in familiarity explain the changes seen for sea-buckthorn among ‘dislikers’. ‘Initial dislikers’ had the most benefit from repeated exposures, but did not reach ‘initial likers’ across eight exposures; more exposures in the group of ‘initial dislikers’ had possibly led to even higher liking and intake. The increased intake observed for ‘neutral likers’ and ‘initial likers’ of sea-buckthorn was not explained by increased familiarity or increased liking.
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| 6. |
- Lagerkvist, Carl-Johan, et al.
(författare)
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A theoretical description and experimental exploration of tri-reference point theory with respect to food choice
- 2015
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 41, s. 60-74
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Tidskriftsartikel (refereegranskat)abstract
- Recent findings within behavioural decision-making suggest that individuals make use of a tri-reference point set when making choices. This implies that choices and preference formation among competing products that are considered acceptable, but differ in desirability, are formed differently along the continuum from bottom line to target level. This study examined whether personal goals, as multiple reference points in relation to food product choice, inherit the properties of a value function. It was posited that goals as cognitive constructs are translated through the target object (the product) and through judgement and context into a representation of identified product preferences. The types of preferences that characterise the different goal levels were then analysed using data collected in an in-store, non-hypothetical consumer experiment with a random sample of 236 consumers. The existence of tri-reference point dependence was strongly supported, with the data indicating that product choices and preferences were moderated by transitions across reference states. Moreover, during transitions notable relative changes in evaluation of the product were identified. These results have normative implications for food product marketing in terms of targeting consumer needs. More importantly, they have strong methodological implications for studies on consumer preferences
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| 7. |
- Lagerkvist, Carl-Johan
(författare)
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Nutrition promotion messages: The effect of information on consumer sensory expectations, experiences and emotions of vitamin A-biofortified sweet potato
- 2016
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 52, s. 143-152
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Tidskriftsartikel (refereegranskat)abstract
- Vitamin A deficiency (VAD) is a major public health problem in many developing countries globally. It is estimated that 250 million children under the age of five years suffer from clinical VAD. The effects of VAD include eye damage, weakened immunity and general increases in the incidence and severity of infectious diseases and mortality associated with e.g. birth-related complications, measles and diarrhoea among children. Biofortification is an essential strategy to alleviate VAD by incorporation of micronutrients into food staples through conventional breeding processes. However, vitamin A biofortification involves changes in other product attributes such as colour and taste that may be undesirable to some consumers. This study investigated how information about vitamin A biofortification influences the expected and actual sensory evaluation and the emotions evoked through actual tasting. For this, 501 randomly selected caregivers of children aged less than five years or pregnant women in western Kenya participated in a field information experiment combined with sensory testing of vitamin A-biofortified orange-fleshed sweet potato (OFSP). Surprisingly, the results showed that detailed information about nutritional benefits decreased consumer acceptance. Information about attribute drawbacks had discriminatory effects only in relation to expected taste and experienced texture. The findings indicated that the appropriateness of the nutritional aspect of OFSP was related to the information treatment and to household food insecurity status, but not to income or age of participants. An EmoSemio profile indicated a positive effect of nutrition information on emotions that did not correspond to the sensory assessment. These results raise important questions relating to how nutrition information should be provided to generate consumer acceptance and adoption of OFSP. (C) 2016 The Authors. Published by Elsevier Ltd.
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| 8. |
- Lagerkvist, Carl-Johan, et al.
(författare)
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Product satisfaction in food choice is multiple-reference dependent : Evidence from an in-store non-hypothetical consumer experiment on bread
- 2017
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 56, s. 8-17
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Tidskriftsartikel (refereegranskat)abstract
- Consumer behaviour is goal-orientated. In food product research, goals as cognitive constructs have been shown to translate through the product into an evaluation of product attributes and onto actual choice. In relation to food consumer behaviour and food product choice, however, the manner by which goals operate on post-purchase affective states (need fulfilment) has been largely unexplored. This study examined how food product attributes relate to consumer satisfaction and how this association differs along the goal gradient. We posited that goals are translated through the target object (the product) into a satisfaction representation of product attributes of the identified product. Based on tri-reference point (TRP) goal dependency and the Kano approach to satisfaction measurement, we then analysed the product attribute satisfaction that characterised different goal levels using data collected in an in-store, non-hypothetical consumer experiment with a random sample of 229 consumers. The existence of TRP dependence on product attribute satisfaction was strongly supported, indicating that need fulfilment was directed by transitions across goal reference states. Moreover, a lack of direct proportionality between goal valuation and the instrumentality of the product attributes as means to need fulfilment was identified. These results have normative implications for food product development and research in terms of targeting consumer needs.
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| 9. |
- Lagerkvist, Carl-Johan
(författare)
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Using the integrative model of behavioral prediction and censored quantile regression to explain consumers' revealed preferences for food safety: Evidence from a field experiment in Kenya
- 2016
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 49, s. 75-86
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Tidskriftsartikel (refereegranskat)abstract
- Despite having poor hygiene and sanitation, and with rising concerns about food safety from production to handling, traditional food markets remain a significant point of purchase in the developing world. However, it remains unclear how consumers arrive at their valuation of food quality attributes. This study examined the determinants of actual behavior to upgrade to safety-and hygiene-enhanced fresh produce. More specifically, the integrative model of behavioral prediction was adapted with internal factors to identify determinants of real payments elicited with the Becker-DeGroot-Marschak mechanism. A field experiment (n = 147) was conducted with consumers of kale (Brassica oleracea) at a traditional pen-urban market in Nairobi, Kenya. Partial least squares path modeling and censored quantile regression analysis were used to detect different structural relationships between the set of the determinants and real payments along the range of auction prices. The results show that among consumers with low valuations, payments were reduced by salience, but increased by social anxiety and trust. In addition, trust helped to increase payments around the median bids. Among consumers with higher valuations, payments were increased by salience. These findings emphasize the importance of incorporating a non-linear setting when analyzing the influence of salience and social evaluation on auction bids. These asymmetrical structural relationships have important implications for the design and validity of monetary valuations and field auction experiments involving measurement of real payments for food product attributes. (C) 2015 Elsevier Ltd. All rights reserved.
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| 10. |
- Niimi, Jun, et al.
(författare)
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Cross-modal taste and aroma interactions : Cheese flavour perception and changes in flavour character in multicomponent mixtures
- 2016
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Ingår i: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 48, s. 70-80
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Tidskriftsartikel (refereegranskat)abstract
- The effect of cross-modal sensory interactions between cheese aroma and cheese taste on both cheese flavour intensity and cheese flavour character were investigated. Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 aroma×5 NaCl×5 lactic acid levels. The CCD was constructed based on a 23 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors (n=8-10) evaluated cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and aroma level. The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese. A cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of cheese flavour. Overall, the balance in concentration of both tastes and aroma levels was important in maintaining cheese flavour character as cheese flavour intensity was modified.
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