Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies

Jeong, Seong Jin; Lee, Jee Hyun

doi:10.1016/j.cofs.2021.07.004

Cited by 71 publications

(31 citation statements)

References 60 publications

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“…Flavor varies according to the microbial composition of sourdough and the type of cereal/flour used, as well as environmental conditions. Despite an appreciation of the health benefits of fermentation, most consumers, across all cultures, prefer sweet and salty foods and dislike sour and bitter ones [ 33 – 35 ]. Western consumers generally expect milder sour taste, including in sourdough bread [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Wolgamuth¹,

Yusuf²,

Hussein

et al. 2022

J. Ethn. Food

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Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today. Graphical abstract

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Section: Resultsmentioning

confidence: 99%

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Wolgamuth¹,

Yusuf²,

Hussein

et al. 2022

J. Ethn. Food

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“…For example, Hidalgo-Baz et al [95] discussed how an individual's cognitive style could impact how she/he perceived the quality of organic and conventional foods after receiving information about and interacting with products, with parallel results found in relation to processing depth of food stimuli [96]. Jeong and Lee [97] furthered these arguments by discussing, over a variety of food and beverage samples and situations, that the cultures associated with differing cognitive styles consistently display different perceptions of the food or beverage. Differences in how consumers process food-specific information cause ensuing schisms in perception and liking, which have been shown to be dependent on the individual's cognitive style.…”

Section: Multi-module Stimulimentioning

confidence: 99%

You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior

Beekman

Crandall

Seo

2022

Foods

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Sensory perception is understood to be a complex area of research that requires investigations from a variety of different perspectives. Although researchers have tried to better understand consumers’ perception of food, one area that has been minimally explored is how psychological cognitive theories can help them explain consumer perceptions, behaviors, and decisions in food-related experiences. The concept of cognitive styles has existed for nearly a century, with the majority of cognitive style theories existing along a continuum with two bookends. Some of the more common theories such as individualist-collectivist, left-brain-right-brain, and convergent-divergent theories each offered their own unique insight into better understanding consumer behavior. However, these theories often focused only on niche applications or on specific aspects of cognition. More recently, the analytic-holistic cognitive style theory was developed to encompass many of these prior theoretical components and apply them to more general cognitive tendencies of individuals. Through applying the analytic-holistic theory and focusing on modern cultural psychology work, this review may allow researchers to be able to answer one of the paramount questions of sensory and consumer sciences: how and why do consumers perceive and respond to food stimuli the way that they do?

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“…The classic rock, soft rock and pop genres present musical characteristics such as accelerated time and a higher key, which can enhance the increase in excitement and mood changes of the participants (Thompson, Schellenberg and Husain, 2001). The results for these musical styles seem to reinforce the assumptions that the cognitive effect of music is promoted through excitement and mood swings (Paula et al, 2021;Jeong and Lee, 2021;Schellenberg and Hallam, 2005). Thus, the description of beer while hearing these genres resulted in alternating and more common characteristics about aspects related to beer, such as fruity flavor (classic rock), lightness (soft rock) and refreshment (pop).…”

Section: Discussionmentioning

confidence: 52%

“…It was believed that the other sensory senses, especially hearing, had little or no influence on the sensory perception and affective response of a food product (Ramírez et al, 2010). However, studies in the field of sensory science have found that the sense of hearing can also contribute to the sensory evaluation of a food, having na integrated action with other sensory responses (Paula et al, 2021;Pantoja & Borges, 2021;Jeong and Lee, 2021;Kantono et al, 2016;Knöferle & Spence, 2012;Spence & Shankar, 2010;Stroebele & De Castro, 2004).…”

Section: Introductionmentioning

confidence: 99%

The effect of background music on sensory evaluation of craft beer

Paulo

Simiqueli

Tabet

et al. 2022

RSD

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The present study sought to evaluate the influence of different musical genres on the temporal description of sensations and the global acceptability of IPA New England style craft beer. The dominant sensations were determined using the temporal dominance of sensations (TDS) method with 50 participants submitted to five sound conditions: absence of music and four musical genres (classic rock, sertanejo, pop and soft rock). The sensorial acceptability of craft beer was assessed using the 9-point hedonic scale, with 140 consumers, in the same consumption contexts. The TDS curves indicated significant diferences (p < 0.05) in sensory perception of the beverage in the different consumption environments. The bitterness sensation was present in all sound conditions. However, for each musical genre a different sensation was present, reported as fruity flavor for classic rock, refreshing for pop, lightness for soft rock and astringency for sertanejo. Craft beer showed greater acceptance when consumed to the sound of classic rock. Thus, some musical genres can be effectively used to influence the experience of tasting and consuming food and beverages, such as craft beer, making it possible to modify or intensify the dominant sensation and acceptability of the beverage. In addition, ambient music can be used by producers and traders as a tool to differentiate and expand the attractions for the target audience of this product.

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Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies

Cited by 71 publications

References 60 publications

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior

The effect of background music on sensory evaluation of craft beer

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