Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil

Consumer expectations for sensory properties in virgin olive oils

“…Authors are conscious that the restricted number of subjects, due to the restrictive criteria used in the selection of consumers, might have caused some possible limitations to the study. Anyway, results obtained by the hedonic measurements confirm the findings of previous studies (Siret & Issanchou, 2000;Tuorila, Meiselman, Cardello, & Lesher, 1998) which revealed that the information evoking the origin affects product acceptability and creates a favourable hedonic expectation by familiar consumers (Caporale & Monteleone, 2001). …”

“…suggest the possibility that these messages may also generate hedonic expectations and influence food acceptability. Most of the empirical studies confirm that the influence of information on liking after tasting could be explained by an assimilation model as a possible consequence of the occurrence of a disconfirmation phenomenon (Caporale & Monteleone, 2001;Caporale & Monteleone, 2004;Johansson, Haglund, Berglund, Lea, & Risvik, 1999;Kähkö nen & Tuorila, 1996;Lange, Rousseau, & Issanchou, 1999;Siret & Issanchou, 2000).…”

Food Acceptance: The Role of Consumer Perception and Attitudes

“…Food characteristics (chemical and nutritional composition, physical structure, and properties), consumer characteristics (genetic, age group, gender, and physiological and psychological state) and those of the consumer's environment (family and cultural habits, religion, education, fashion, price, or convenience) the influence of consumers´decision to accept or reject a food (Shepherd 1989;Shepherd and Sparks 1994). Apart from the characteristics of the food itself and the sensations consumers experience when ingesting it, a consumer's purchase choice and even the degree of pleasure when consuming it can be influenced by their attitude and opinion about the nutritional characteristics (Bruhn et al 1992), safety (Resurreccion and Galvez 1999;Hashim et al 1996;Wilcock et al 2004), and even the trademark (Guerrero et al 2000) or price (Caporale and Monteleone 2001) of the product. Other aspects of consumer response to food must also be considered.…”

Influence of information on origin and technology on the consumer response: The case of soppressata salami

“…The latter can be affected by several factors (Deliza & MacFie, 1996), as origin (Caporale & Monteleone, 2001;Di Monaco, Di Marzo, Cavella, & Masi, 2005), brand name (Di Monaco, Cavella, Iaccarino, Mincione, & Masi, 2003), price (Lange, Rousseau, & Issanchou, 1999) Tuorila, 1998) and traditional process technology (Siret & Issanchou, 2000).…”