Eating flowers? Exploring attitudes and consumers' representation of edible flowers

Rodrigues, Heber; Cielo, Daiane Palma; Gómez‐Corona, Carlos; Silveira, A.A.S.; Marchesan, T.A.; Galmarini, Mara Virginia; Richards, Neila Silvia Pereira dos Santos

doi:10.1016/j.foodres.2017.08.018

Cited by 79 publications

(63 citation statements)

References 35 publications

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“…Even though health was most frequently associated with the beverages and positively influenced liking, associations of delicious , good , and summery interpreted as excitement and refreshing , mild , and fresh made covering sensory perception had larger influence on liking acquisition (Figure ) with delicious having the largest influence with 1.8 units on the 7‐point smiley scale. Also, Rodrigues et al () found that deliciousness was an element of high importance even though mentioned less frequently. This indicated that consumers found excitement and sensory perception more important for acceptability than health when evaluating beverages, highlighting the importance of the sensory profile of the beverages.…”

Section: Resultsmentioning

confidence: 99%

“…This was apparent from the CATA word frequencies listed in The consumers found that health was the most important aspect for the beverages as the most mentioned appropriateness for use was health drink (47.1%), the most frequent association was health (39.4%), and the most frequent emotion was healthy (35.9%). The health aspect was also found by Rodrigues et al (2017) to be a central core in evaluation of foods (made with flowers) independent of the sensory properties of these. The consumers' association of the beverages being healthy might be explained by consumers' general knowledge and awareness of the evident health benefits of berries (Yang & Kortesniemi, 2015).…”

Section: Influence On Perceived Sensory Characteristics On Consumermentioning

confidence: 99%

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Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Wæhrens

Grønbeck

Olsen

et al. 2018

Journal of Sensory Studies

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With increasing attention toward understanding underlying factors of food acceptability, it was investigated how different sensory profiles of berry and vegetable beverages impacted consumers' associations, emotions, view of appropriateness, and consequently liking acquisition. In total, 216 (F = 161, M = 55) subjects (18–66 years) participated in a CATA and liking evaluation. The beverages evoked associations, emotions, and appropriateness for use and these varied with changes of the perceptual properties of the product. Thus, CATA was an appropriate method to collect information about consumer responses beyond liking. Health was most frequently used to describe the beverages. However, associations related to excitement (delicious, good, and summery) and sensory perception (refreshing, mild, and fresh made) of the beverages had the largest influence on liking acquisition with delicious being most influential. Practical implications CATA including consumers' associations, emotions, and appropriateness for use questions was a suitable and valuable method for gathering information on consumer responses in order to move beyond basic liking indications. The outcome highlighted the importance of sensory quality, as the consumers found deliciousness more important for food acceptability than health when evaluating beverages.

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Section: Resultsmentioning

confidence: 99%

Section: Influence On Perceived Sensory Characteristics On Consumermentioning

confidence: 99%

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Wæhrens

Grønbeck

Olsen

et al. 2018

Journal of Sensory Studies

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“…To carry out the WA task, six different verbal stimuli containing the statements of the different fermented milk formulations were presented, in a random and balanced way, to each respondent (n = 100) (Esmerino et al, ; Rodrigues et al, ). The participants were invited to freely indicate the first four words, phrases, images, associations, or feelings that came to mind when facing the stimulus (Vidal et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…However, despite the promising results, studies with this approach are still scarce (Saher, Arvola, Lindeman, & Lähteenmäki, ; Vidal et al, ). Another widely used technique is the WA, in which the interviewees must indicate the first words, images, or thoughts that come to mind through the stimulus and serve as a rapid tool to explore the consumers' perception (Guerrero et al, ; Latorres et al, ; Rodrigues et al, ). This methodology assumes that the first associations that come to the respondents' mind may be the most relevant for consumers' decisions related to product purchase (Esmerino et al, ).…”

Section: Introductionmentioning

confidence: 99%

Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association

Pinto

Silva

Kuriya

et al. 2018

Journal of Sensory Studies

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The food industry has been exploring the fermented milk due to its technological and functional potential, creating different formulations and fulfilling the recent market demands. In this context, evaluate the consumers' behavior and perception through qualitative approaches helps to identify the factors that may impact the consumption and purchase of those dairy products, guaranteeing a commercial advantage in a highly competitive market. This study aimed to evaluate the perception and to elucidate the buyers' profile of different types of fermented milk through two projective techniques—Word Association (WA) and Haire's Shopping List (SL), respectively. In addition, their willingness to buy was also investigated. The tasks were completed through online quizzes by groups of respondents within a sample of 550 participants, shared between WA (100) and SL (450). The results showed that the participants considering the consumers of all varieties of fermented milk were consciousness regarding their food, which evidence the products' positive reputation for health. Moreover, these dairy products could also be considered as foods with striking sensory characteristics and remarkable marketing strategies. Additionally, the formulations light and lactose free presented lower purchase intent when compared to the other types, possibly for being associated to low sensory quality conditions and consumers' health restrictions, respectively. Practical applications The projective techniques showed themselves as useful to comprehend the perceptions and beliefs about food products and can be applied in steps, such as development of new products, reformulation, and in marketing strategies.

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“…Na ciência de alimentos, outras categorias ou características relacionadas aos alimentos foram usadas como objetos de representações: novos alimentos (Huotilainen e Tuorila, 2005) e alimentos desconhecidos, como flores comestíveis (Rodrigues et al, 2017) e insetos comestíveis (Bisconsin-Júnior et al, 2020), alimentos éticos e antiéticos (Mäkiniemi, Pirttilä-Backman, e Pieri, 2011), alimentos orgânicos (Bartels e Reinders, 2010), leguminosas (Melendrez-Ruiz et al, 2020), descritores sensoriais como complexidade e mineralidade dos vinhos (Parr et al, 2011;Rodrigues et al, 2015), o conceito de "arroz bom" (Son et al, 2014), carne de cordeiro (de Andrade et al, 2016), queijo coalho (Soares et al, 2017) e produtos de ostras (Debucquet et al, 2012). Neste trabalho, exploramos a representação social de um produto que está entre os mais populares do mundo , o hambúrguer tradicional fabricado integralmente com carne (objeto 1), contrastando com a representação do hambúrguer adicionado de "cogumelos" (objeto 2).…”

Section: Hambúrguer Como Um Objeto Da Representação Socialunclassified

Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<

Patinho¹

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Study of the physicochemical and sensory properties of hamburgers formulated with mushroom Agaricus bisporus Understanding the factors that determine consumers' food choice processes is very important for product innovation and market success. Because of this, the general question that guided this research was to answer the question: What is the best strategy to develop a hamburger with a healthier nutritional profile? The study was structured in three chapters. In the first chapter Agaricus bisporus mushrooms were submitted to microwave, with subsequent quantification of their antioxidant activity. The results showed that mushrooms are a good source of phenolic compounds, which can bring potential health benefits to the consumer. Then, the use of A. bisporus mushroom in beef hamburger was evaluated in different reformulation strategies (fat/salt reduction and addition of natural antioxidants). The addition of mushrooms in the hamburger formulation showed that the lowest lipid oxidation rate was observed in the formulation containing the lowest fat content. A very positive perspective was observed in the Descriptive Analysis, since most of the sensory attributes were not affected by the addition of mushrooms. In the second chapter, A. bisporus as a partial fat substitute was used to investigate the physicochemical properties, acceptance and sensory profile of the hamburgers. The results indicated that A. bisporus reduced lipid oxidation, had lower lipid content, higher moisture retention and less cooking loss, resulting in a softer product. The third chapter was carried out using free word association methodoloy to investigate the impact of social representation on the sensory perception of consumers of beef burger and with addition of mushrooms. In short, consumers' social representation was mainly related to sensory characteristics, feelings, moments of consumption and price. Through this research, relevant information was obtained that can be applied by the agroindustrial segment for the development of new products from the consumer perspective.

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Eating flowers? Exploring attitudes and consumers' representation of edible flowers

Cited by 79 publications

References 35 publications

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association

Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<

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