a b s t r a c tThe aim of this work was to obtain information about how perceptible sensory differences affect consumer acceptability for yoghurt and a yoghurt-like product. Descriptive sensory profiles of six commercial samples, three of plain yoghurt and three of plain fermented milk, were determined using a trained panel (n ¼ 10). Sample acceptance was determined by a group of consumers (n ¼ 120). Initially, two groups of consumers were identified using Cluster analyses. For one group 46 (38%) of the consumers, variability in sensory attributes did not affect sample acceptability. For the second group, of 74 (62%) of the consumers, variability in sensory attributes had a significant effect and three consumer subgroups with different preference criteria were detected. Partial least squares regression was used to determine the sensory factors driving liking/disliking for each consumer subgroup. The information obtained can be important in predicting or explaining the market response to these types of products.

Acceptance of foods with specific health characteristics depends largely on the consumers' opinion. The objective of this work was to investigate Spanish consumers' opinions, attitudes and beliefs regarding functional foods in general, and one of the most popular foods, yogurt, in particular. Six consumer focus group interviews were conducted, involving a total of 59 participants. Each group profile was chosen to either complement or contrast the other groups according to previously established criteria (gender, age and educational level). The youngest consumers (18-30 years old) proved, in general, to have a fairly negative attitude toward these types of products, although this attitude varied according to the type of food. For the consumers participating in this study, the most acceptable functional foods were low-fat foods and some fermented dairy products. Purchase and consumption of yogurt were more dependent on its sensorial qualities and its price than on the nutritional information printed on the label. PRACTICAL APPLICATIONSThe influence of attitudes, beliefs and opinions on food choice and purchase is specially important in the acceptance of some types of foods (organic or ecological, genetically modified or functional) that are presented to the consumer as a possible alternative to the conventional foods. The application of focus groups can help not only in explaining consumer behavior, but also in designing more effective nutritional education rules and products that satisfy consumer needs and expectations.

This work aims to investigate whether the information about product type and the nutritional label affects consumer acceptability of yogurt and fermented milk. Hedonic evaluations of seven commercial samples, three yogurts and four fermented milks were elicited from 120 consumers under blind tasting conditions, looking at a card with the product type and with the label nutritional facts and finally, tasting labeled products. For the whole group of consumers, nutritional information did not affect the acceptability of these products although analysis of individual consumer behavior showed that only for around 50% of consumers surveyed, this result reflects on their actual response. When data for subgroups of consumers of different gender or age or with different preference pattern were considered, differences in the influence of nutritional information on samples acceptability were detected. These results confirm that the data averaged from the consumer whole population cannot accurately reflect the real behavior of the population surveyed. More complete and valid information can be gained from analyzing the responses of the consumer subgroups of different characteristics or with different individual preferences. PRACTICAL APPLICATIONSCurrently, there are a lot of new dairy products with different sensory and nutritional characteristics on the market. Confirmation or disconfirmation of the expectations generated by the nutritional information plays an important role in consumers' acceptance of these products. The results of this work 1

Among the different factors that influence the acceptance or rejection of food, attitudes, beliefs and opinions of their potential consumers are relevant and can in some cases be decisive. The influence of these factors on food choice and purchase is especially important in the acceptance of some types of foods (organic or ecological, genetically modified or functional) that are presented to the consumer as a possible alternative to conventional food. This review paper describes the main qualitative and quantitative methods applicable to the investigation on the consumers’ opinions and attitudes towards food. Comments are made on some of the features of the information gathered.