Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips

Abstract

Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point-just-about-right (JAR) scale, and PI using a binomial (Yes/No) scale. Color differences between A and B influenced crunchiness and saltiness liking and perception, which together with OF liking and formulation, mainly determined OL of CFTC. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and 60% increases in PI odds per liking-unit increase, respectively. Plate type had minimal effect on the sensory liking of CFTC. The brighter and less-yellow color of CFTC could positively influence liking of crunchiness and saltiness, which significantly contributed to OL and PI. These findings are useful to understand consumers’ acceptability and perception of foods when varying visual inputs.

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

“…ANOVA was also used to analyze instrumental color and texture measurements of fried catfish strips. JAR data were used to conduct penalty analysis [ 26 , 27 ] to determine the effects of non-JAR responses for crispiness on overall liking and liking of overall texture and crispiness. Logistic regression analysis (LRA) was used to identify significant predictors of PI, both before and after the BPI was given to consumers.…”

Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips

“…These samples were similar in the a* and b*color dimensions (higher redness and lower yellowness compared to other treatments; Table 1 ). For all samples, mean ratings of OVQ (meant to encompass all aspects of product appearance [ 22 ]) were similar to those for color (all < 0.2 units apart on the 9-point scale; Table 2 ).…”

“…Consumer Study 1 ( N 1 = 115) collected hedonic information for a range of sensory attributes to identify the most acceptable treatments among Plain, LP, Paprika, and BBQ, beginning with the visual dimension, which is often the first used to evaluate product quality [ 22 ]. The most visually acceptable CSC treatment was that flavored with BBQ seasoning (liking of OVQ = 6.30, color liking = 6.47; Table 2 ), followed by Paprika-flavored treatment (liking of OVQ = 6.27, color liking = 6.25).…”

Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein

“…Predicting consumers' food choice with models based solely on hedonic information may not yield adequate prediction power compared to more holistic models that incorporate product-elicited emotions information [33]. In sensory studies, the collected data are usually analyzed via multivariate projection techniques such as principal component analysis, to describe the treatments and/or explain the observed differences among them [34]. However, predictive discriminant models can be built on sensory and emotional data to efficiently discriminate among treatments and to provide a measure of variable importance for future sensory analysis applications [35].…”

“…The effect of product benefit claims, such as sustainability or high-nutritional value on the PI, emotions, and overall liking (OL) has been widely studied in different products. The effect of the claims varies depending on the food category, implied benefits, and the population being studied [34,37]. Several studies have reported the positive effects of disclosed benefit claims on consumer acceptability, perception, PI, or emotional profiles [38] albeit others have found them irrelevant [39] or not significant for certain demographic groups [40].…”