Consumer expectations for sensory properties in virgin olive oils

Caporale, G.; Policastro, Sonia; Carlucci, A.; Monteleone, Erminio

doi:10.1016/j.foodqual.2005.07.011

Cited by 171 publications

(136 citation statements)

References 28 publications

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“…Similar findings were previously reported by Caporale et al (2006), by which consumers are able to differentiate EVOO on their characteristic sensory attributes, but buying intentions (blind test) of the refined samples were as high as the values for the virgin samples. Again, the sensory attributes of EVOO, even if perceived, did not seem to be drivers to purchase it.…”

Section: Consumer Acceptability Of the Sensory Characteristics Of Voosupporting

confidence: 89%

“…Generally, consumers appreciate what is familiar, what is strongly linked to the territory (tradition/origin) or to which they have a precise expectation (brand, other values) (Caporale et al, 2006, Costell et al, 2010. Furthermore, as demonstrated in a recent large study, people do not understand dietary fat, either the importance of the quality or the quantity needed for health and this generally results in consumers adhering to fat choices they are comfortable with (Diekman & Malcolm,2009).…”

Section: Consumer Acceptability Of the Sensory Characteristics Of Voomentioning

confidence: 99%

See 1 more Smart Citation

Sensory Analysis of Virgin Olive Oil

Bendini¹,

Valli²,

Barbieri³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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Section: Consumer Acceptability Of the Sensory Characteristics Of Voosupporting

confidence: 89%

Section: Consumer Acceptability Of the Sensory Characteristics Of Voomentioning

confidence: 99%

Sensory Analysis of Virgin Olive Oil

Bendini¹,

Valli²,

Barbieri³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…Olson and Dover (1979) found that ratings of coffee bitterness were lower for subjects who expected the coffee to be not bitter than for control subjects given no expectations. Caporale, Policastro, Carlucci, and Monteleone (2006) found that subjects' ratings of the bitterness and pungencies of various olive oils rose and fell with their expectations. Both of those studies found the same sort of assimilative result: Ratings migrated toward expectations.…”

mentioning

confidence: 83%

Effects of expectations on loudness and loudness difference

Parker

Moore

Bahraini

et al. 2012

Atten Percept Psychophys

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To determine how expectations affect loudness and loudness difference, in two experiments we induced some subjects to expect loud sounds (condition L), some to expect soft sounds (condition S), and others to have no particular expectations (control). In Experiment 1, all subjects estimated the loudnesses of the same set of three moderately loud 1-kHz tones. Estimates were greatest for subjects in condition S and smallest for subjects in condition L. Control subjects' estimates were intermediate but closer to those of condition S subjects. In Experiment 2, subjects estimated the difference in loudness for pairs of moderately loud 1-kHz tones. Again, estimates were smallest for condition L subjects; estimates were greatest for control subjects, and condition S subjects' estimates were closer to control estimates than to condition L estimates. This pattern of results is explainable by a combination of (1) Parducci's (1995) range-frequency theory and (2) a gain control mechanism in the auditory system under top-down governance (Schneider, Parker, & Murphy, 2011).

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“…As has been indicated before, some authors highlight, as the main motivators behind consumption, the oil's region of origin, focusing on the influence of PDO designation and the degree to which an oil typifies the characteristics of that particular region. This is especially true for those consumers who are experienced, local or familiar with a particular region of origin, whereas these factors do not seem to affect urban, less knowledgeable and less experienced consumers (Caporale et al, 2006).…”

Section: Analysis Of Consumer Preferences Of Olive Oilmentioning

confidence: 93%