Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake

Abstract

Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given.

Influences of a natural colourant on colour and salty taste perception, liking, emotion and purchase intent: a case of mayonnaise‐based dipping sauces

“…The JAR data were analysed using the Stuart-Maxwell and McNemar's test (Sae-Eaw et al, 2007;Poonnakasem et al, 2016). Duncan's multiple range test was performed for post hoc multiple comparisons.…”

“…Chroma, Hue angle and DE (using the NC dipping sauce as a reference) were calculated according to Poonnakasem et al (2016). Colour was measured in triplicate using a spectrophotometer (model CM-5, Konica Minolta, Jakarta Raya, Indonesia) and reported as L*, a*, b* values.…”

“…To screen and select emotion terms, the 39 food-elicited emotion terms [Active, Adventurous, Affectionate, Aggressive, Bored, Calm, Daring, Disgusted, Eager, Energetic, Enthusiastic, Free, Friendly, Glad, Good, Good-natured, Guilty, Happy, Interested, Joyful, Loving, Merry, Mild, Nostalgic, Peaceful, Pleasant, Pleased, Polite, Quiet, Satisfied, Secure, Steady, Tame, Tender, Understanding, Warm, Worried, Whole and Wild] from the Essense Profile Ò Poonnakasem et al, 2016) were used with slight modification. To screen and select emotion terms, the 39 food-elicited emotion terms [Active, Adventurous, Affectionate, Aggressive, Bored, Calm, Daring, Disgusted, Eager, Energetic, Enthusiastic, Free, Friendly, Glad, Good, Good-natured, Guilty, Happy, Interested, Joyful, Loving, Merry, Mild, Nostalgic, Peaceful, Pleasant, Pleased, Polite, Quiet, Satisfied, Secure, Steady, Tame, Tender, Understanding, Warm, Worried, Whole and Wild] from the Essense Profile Ò Poonnakasem et al, 2016) were used with slight modification.…”

“…However, when colourant was increased from 0 to 3.6% (HC), negative emotion scores increased by 0.12 units for unsafe and 0.37 units for worried emotion. Food label and health benefit information given to consumers have been reported to significantly increased positive emotion while decreased negative emotion scores (Poonnakasem et al, 2016). Mean scores of positive and negative emotions after a 'natural source' of colourant statement was given to consumers are shown in Table 2.…”

“…Consumers pay more attention to food label and health benefit information, which have been reported to influence consumer acceptance and purchase decision (Eertmans et al, 2005;Chen, 2007;Kim & Kwak, 2015). Food-elicited emotion can influence consumer purchase decision (Poonnakasem et al, 2016). Food-elicited emotion can influence consumer purchase decision (Poonnakasem et al, 2016).…”