Consumer expectations and their role in food acceptance

Cardello, Armand V.

doi:10.1007/978-1-4615-2171-6_10

Cited by 204 publications

(195 citation statements)

References 97 publications

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“…Another factor driving the liking of healthy juices may be caused by flavor learning through exposure (Cardello, 1994). This was well demonstrated in cluster 5, which liked samples B and C moderately.…”

Section: Discussionmentioning

confidence: 84%

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Koppel

Chambers

Vázquez‐Araújo

et al. 2014

Food Quality and Preference

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The objective of this study was to compare acceptance of different flavor combinations across countries, determine consumer clusters across countries and identify drivers of liking for a healthy product (pomegranate juice). Five pomegranate juices varying in flavor character were evaluated by consumers in Estonia, Spain, Thailand, and the United States. In this study the consumers evaluated overall acceptability and flavor, sweet, sour, fruity, and pomegranate flavor liking. Also, Just About Right (JAR) questions were answered for those same attributes. The results suggested that although some samples varied in their liking across countries, larger differences in acceptance were found between consumer clusters across countries.These data suggest that individual consumer variation is greater than country specific variation. In addition, factors such as taste sensitivity or prior exposure rather than flavor are important in acceptability of pomegranate juices.

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Section: Discussionmentioning

confidence: 84%

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Koppel

Chambers

Vázquez‐Araújo

et al. 2014

Food Quality and Preference

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“…This is called assimilation. During assimilation, consumers' perception is biased towards their expectations (15,16) . Lange et al suggested that when differences (induced by the type of information) between blind ratings and expectations of identical orange juices were large, consumers moved their ratings towards their expectations (17) .…”

mentioning

confidence: 99%

Health labelling can influence taste perception and use of table salt for reduced-sodium products

Liem

Miremadi

Zandstra

et al. 2012

Public Health Nutr.

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Objective: To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups. Design: Within-subject design. Setting: Sensory laboratory. Subjects: Participants (n 50, mean age 34?8 (SD 13?6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction -benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable. Results: Reduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P , 0?05) and perceived saltiness (P , 0?05). Perceived saltiness of sodium-reduced soups decreased more (P , 0?05), and consumers added more salt (P , 0?05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception. Conclusions: Emphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.

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“…During the development of food products, companies should 44 make efforts to understand consumer preferences as well as their 45 perception of sensory and non-sensory characteristics of foods in 46 order to assure product success in the market (Moskowitz & the product would lead to disconfirmation, which may be positive 89 or negative depending on whether the product is better or worse 90 than expected, respectively (Cardello, 1994). If negative disconfir-91 mation occurs, the consumer will probably reject the product 92 and not buy it again (Deliza & MacFie, 1996 uated using a nine-point hedonic scale ranging from 1 ('dislike ex-160 tremely') to 9 ('like extremely') and purchase intention evaluation 161 was made with a five-point scale ranging from 1 ('definitively 162 would not buy') to 5 ('definitively would buy').…”

mentioning

confidence: 99%