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This study examined sensory aspects of cereal bar snacks for their relative importance to consumer perception and degree of like (DOL). Principal components analysis of conventional profiling data showed a distinct location of each bar type in multivariate space, separation being based on textural aspects for the hard crunchy bar and flavor dimensions (cereal, nutty versus chocolate. sweet, fruit) for others. A consumer panel (n=56) examined a subset of the bars according to a balanced incomplete block design. Analysis of variance showed that the chewy, nutty and chocolate bars were liked most (p<0.01) and this was linked to ideal levels of filling flavor and quantity, chewy and crunchy textures and sweetness. The majority of consumers ranked ‘taste’ as the most important characteristic influencing their purchase intent, followed by textural features, ‘price’ and ‘appearance’ . The ‘healthy image’ aspect was relatively less important. Analysis of the relationship between the sensory measures and DOL, using partial least squares regression, confirmed the above segregation of preference, with sensory aromas and flavors having most influence on consumer liking.

Perception of country of origin and purchasing habits for beef were examined for urban and rural Scottish consumers. Origin was identified as being as important as intrinsic quality cues of colour and leanness, with rural consumers giving more weight to origin than urban ones. Most consumers interpreted ‘Scotch Beef’ and ‘British Meat’ label logos as evidence that the beef animals were ‘born, raised and slaughtered in Scotland or Britain’ respectively. The logos were taken as indicators of quality and safety. Both urban and rural respondents had higher agreement levels with Scotch beef as a safer, higher quality and more expensive commodity than British meat. Rural consumers made more use of butcher shops for purchase, but both groups sought butcher beef for quality reasons and supermarket sources because of convenience.

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An important consumer opinion of some food products relates to the perception of`h ome-made quality''. This study examined consumer perception of this aspect in dairy ice cream along with product knowledge and consumption habits and influences. A questionnaire was delivered followed by tasting of commercial products and home-made formulations. All of the participants (n = 105) consumed dairy ice cream and 62 per cent named it as their most frequent type of ice cream, with sensory quality being the most important reason influencing choice. Product knowledge was relatively high with 74 per cent of respondents claiming to know two out of three product characteristics. Consumer opinion was divided on a pre-stated preference for`h ome-made'' or``commercial'', with 56 per cent being in favour of the home-made form, which was valued because of an assumed superior taste, quality and a more intimate knowledge of ingredients. Commercial quality also required``good taste'', but its convenience value was very important. On blind tasting, the degree of liking for both forms was usually high, but correct identification (home-made vs commercial) levels were low. Subjects with previous experience of home-made ice cream had a more positive attitude to it, and had more success in distinguishing it from the commercial form. Generally, home-made quality was viewed as a desirable feature of dairy ice cream.