Food additives and consumer preferences: A cross-cultural choice based conjoint analysis

Szűcs, Viktória; Guerrero, Luís; Claret, Anna; Tarcea, Monica; Szabó, Erzsébet; Bánáti, Diána

doi:10.1556/aalim.43.2014.suppl.25

Cited by 6 publications

(3 citation statements)

References 14 publications

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“…This is a very interesting result because handling citrus fruit with leaf presence implies a significant additional cost for the citrus industry. As the decision choice of food products can be affected by nationality [ 19 , 20 , 21 ], our finding opens the door to new studies with a view to elucidate whether this pattern is also true for other international markets.…”

Section: Discussionmentioning

confidence: 84%

External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice

Tarancón

Tárrega

González

et al. 2021

Foods

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In a pre-purchase situation, consumer perception of mandarin quality is almost exclusively based on fruit appearance. Determination of consumer requirements in this regard is needed to preserve the current success of this crop in markets worldwide. In this study, the effect on consumer choice of different appearance characteristics that can occur mainly in early-season mandarins was quantified. Two independent Choice-Based Conjoint Analyses were performed to evaluate the effect of different external mandarin factors: (1) two factors linked mainly with harvesting practices: ‘Leaf’ (no leaves but sound calyx/fresh leaf/dehydrated leaf) and ‘Rind Colour’ (orange colour/rind with slightly greenish areas); (2) three factors related to postharvest handling: ‘Calyx Condition’ (sound/blackening/detached),’Waxing’ (absence/presence of wax), and ‘Rind Condition’ (dehydrated/turgid). A total of 280 consumers participated in each study. The evaluation of the factors linked with harvesting revealed four different choice patterns. Leaf presence was appreciated only by a small group of consumers (20%), and the presence of greenish areas on the rind was perceived mostly as a negative characteristic. Among the evaluated postharvest-related factors, ‘Waxing’ and ‘Calyx condition’ had the strongest effect on consumer choice. Consumers showed marked preferences for mandarins that had been waxed and presented shine and gloss. Calyx blackening and detachment had a negative effect mainly on waxed fruit, while rind dehydration more negatively affected the fruit that had not been waxed. Consumer perception of mandarin quality is importantly affected by external mandarin characteristics. The information herein reported can be very useful for the citrus industry for adapting quality control criteria that respond to consumer demands.

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Section: Discussionmentioning

confidence: 84%

External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice

Tarancón

Tárrega

González

et al. 2021

Foods

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“…In addition, Grunert et al (2015) and Topcu (2015) reported that these credence quality attributes were mainly focused on the extrinsic quality attributes of food products but not on the intrinsic ones, and often there were no relevant cues available. Szűcs et al (2014) suggested that consumer-led product design should incorporate the emerging credence quality attributes. Chamorro et al (2015), Almli et al (2015), Munoz et al (2015), and Topcu (2015) indicated that the most important information cues that consumers wanted to see on the label were related to the region of origin, brand, price, convenience, and the packaging material of the food products.…”

Section: Erzurummentioning

confidence: 99%

Determining Turkish consumers’ consumption satisfaction with Erzurum Civil cheese

Uzundumlu

Topçu

2016

British Food Journal

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ÖZET: Çalışmanın amacı, Erzurum'da ikamet eden tüketicilerin Erzurum Civil peynir tüketim tercihleri ve satın alma modellerine dayalı pazarlama taktik ve stratejilerini belirlemektir. Çalışmanın ana materyalini, 2015 yılında Erzurum ilinde ikamet eden ve Erzurum Civil peyniri tüketen 401 hane halkı ile yapılan anket çalışmasından elde edilen birincil veriler oluşturmuştur. Elde edilen verileri dikkate alarak; tüketicilerin satın alma kararı üzerinde etkili olan ana faktörleri belirlemek için Principal Component Analiz (PCA) ve tüketicilerin tüketim sıklıklarına göre kümeleleri oluşturmak için Two-step Cluster Analizi kullanılmıştır. Araştırma sonuçları; Erzurum Civil peyirini yoğun, ılımlı ve düşük düzeyde tüketen kullanıcıların tüketim tercihleri üzerinde sırasıyla; bölge orijinli jenerik ve yerel markalı gerçek ürün imajı altında doğrudan pazarlama yaklaşımlarının, orijin ve duyusal kalite ile temel fayda sunan yerel markalı ürünlerin ve son olarak görsel kaliteyi ön plana çıkaran genişletilmiş mamul karmalı yerel markalı ürünlerin büyük önem arz ettikleri belirlenmiştir. Anahtar Kelimeler: Erzurum Civil peyniri, PCA and kümeleme analizi, Tüketici tercihleri ABSTRACT: The aim of the study is to determine marketing tactic and strategies based on Erzurum Civil cheese consumption preferences and the purchase patterns of the consumers who reside in Erzurum. The main material of the study was created by the primary data obtained from a survey conducted on 401 households residing in Erzurum during 2015 and consuming Erzurum Civil cheese. Principal Component Analysis (PCA) and Two-step Cluster Analysis were used to determine the main factores impacting on the consumers' purchase decisions, and to segment homogenious clusters according to their purchase frequencies, respectively by considering the data obtained. The results of the study highlighted that the heavy, medium and light users accounting consumption preferences of Erzurum Civil cheese gave more appreciation to the actual product images which combine generic brand with PDO and local brand under direct marketing approaches, to local branded products exposing core benefit with the region of origin and sensory quality, and to local branded products with augmented product image reprenting visual quality attributes, respectively.

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“…Some antimicrobials such as lysozyme, natamycin, chitosan, and nisin are also used to inhibit the microbial growth in specific types of cheese (Jalilzadeh et al., 2015). However, in general, consumers are skeptical of the use of food additives in terms of their safety (Szűcs et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light

Keklik

Elık

Salgın

et al. 2019

Food sci. technol. int.

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Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.

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Food additives and consumer preferences: A cross-cultural choice based conjoint analysis

Cited by 6 publications

References 14 publications

External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice

External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice

Determining Turkish consumers’ consumption satisfaction with Erzurum Civil cheese

Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light

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