Influence of Expectation Measure on the Sensory Acceptance of <i>Petit Suisse</i> Product

Lopes, Maria Micheline Teixeira; Rodrigues, Maria do Carmo Passos; Araújo, Ana Maria Souza de

doi:10.1111/1750-3841.14067

Cited by 5 publications

(4 citation statements)

References 10 publications

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“…These results open a market possibility to be explored, which includes consumption of Petit-Suisse cheese also by adults. In the study by Lopes et al (2018), with adults ranging from 18 to 25 years, only 20% of the respondents consumed the product monthly. In France, Petit-Suisse cheese is available as a white cheese option, without the addition of fruit or sugar preparations, and the frequency of consumption of this type of product is on average once a week by 31% of adults (Cesbron-Lavau et al, 2017).…”

Section: Discussionmentioning

confidence: 96%

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Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

et al. 2020

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The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product which is well established in the Brazilian dairy market; however, its consumption is restricted to children and has few sales variations. The objective of the present work was to investigate the consumers' perception about Petit-Suisse and to identify possibilities of market expansion for this product category, through the technique of Completion task. According to the participants, Petit-Suisse is a widely accepted product, and its recognition was strongly related to the brand. Besides, although considered a product intended primarily for children, as a snack option, there is a substantial market possibility for the consumption of this product by other groups. Completion task made it possible to identify that there are different aspects of Petit-Suisse cheese, like flavor, composition and functional appeal that can still be explored by the dairy industry in making more competitive products on the market.

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Section: Discussionmentioning

confidence: 96%

“…In Brazil, one of the five most produced cheeses is Petit-Suisse cheese. This is one of the greatest growing cheeses between 2007 and 2011, reaching 54.5 thousand tons, an increase of 102.1% (Lopes et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

et al. 2020

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“…It is well established that perceived quality is not the same as expected quality [35]. Branding has a significant impact on consumer hedonic scores [36], and it has been shown that altering packaging information and other external cues can affect sensory perception [37] and influence consumer decisions [38]. Therefore, by positively marketing these differences to the UK consumer as the products' unique selling point prior to launching such a product into the UK market, one could moderate the consumer expectation and consequently improve the sentiment towards the appearance of Blaas A and B.…”

Section: The Impact Of Cultural Differences On Liking For Waterford Blaamentioning

confidence: 99%

Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa

Kelly

Hollowood

Hasted

et al. 2020

Foods

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Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (p < 0.05). Flavour was also important for UK consumers. Blaa C delivered a stronger oven baked odour/flavour compared to Blaa A and was the most preferred by UK consumers. Irish consumer liking was more influenced by the harder texture of Blaa B, which was their least preferred product. Age and gender did not impact liking for Blaas within Irish consumers, but gender differences were observed among UK consumers, males liking the appearance significantly more than females. This is the first paper comparing Waterford Blaa liking of naïve UK consumers with Irish consumers familiar with the product.

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“…Factors, such as sensory characteristics, psychological influences due to past experiences, product information, cognitive factors and marketing strategies, influence perception of food products. These factors often create expectations (before tasting the product) that can sway consumer's perception of a product when they are confirmed and disconfirmed (after tasting the product) (Delwiche, ; Hurling & Shepherd, ; Teixeira Lopes, Passos Rodrigues, & Souza de Araújo, ; Urbanus, Schmidt, & Lee, ; Wan, Woods, Seoul, Butcher, & Spence, ).…”

Section: Introductionmentioning

confidence: 99%

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

Chonpracha

Gao

Tuuri

et al. 2019

Journal of Food Science

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Visual cues have been reported to influence taste and flavor perceptions. The objectives of this study were to evaluate the impact of visual cues (color and viscosity) of syrups on expected sweetness and bitterness perception (Study I), and on sweetness perception and sweetness liking of brewed coffee after syrup had been added, and the amount of syrups to be added to brewed coffee (Study II). For Study I, the visual stimuli were developed by varying viscosity (80, 800, and 8000 cP) and yellow index (YI) (0.04, 0.08, 0.16, and 0.32), resulting in 12 syrups with 20 degrees Brix. Visual observations indicated greater expected sweetness perceptions of syrups when YI and viscosity were increased. However, YI, but not viscosity, affected expected bitterness perceptions. Increasing YI raised the frequency (%) of "too sweet" perceptions of syrups on a JAR scale. For Study II, only four syrups (LC1, LC2, HC1, HC2; L = viscosity, 80 cP, H = 8,000 cP; C1 = YI 0.04, C2 = YI 0.32) were studied. The visual perception affected consumers' behaviors concerning the amount of syrup added to brewed coffee. Consumers added the greatest volume of syrups with the lowest viscosity and YI (LC1), while the lowest volume of syrups with the highest viscosity and YI (HC2). There were no significant differences in sweetness liking of brewed coffees added with LC1, LC2, and/or HC1 syrups. This study indicated that visual cues could potentially intensify the perceived sweetness of syrups, and reduced the volume of syrup added to brewed coffee and consequently calories consumed.Practical Application: Sensory visual cues associated with a syrup can be used to reduce the volume consumed and thereby promote reduced consumption of calories while maintaining sensory acceptability. Increasing a syrup's viscosity and yellow/brown color intensity enhanced the expectation of sweetness and resulted in less volume of syrup added to brewed coffee. This research demonstrated that the impact of visual cues not only influenced expectation and sensory acceptability but also impacted the cognitive process of eating. This strategy could provide a way to promote a sustainable reduction in sugar and, hence, calorie consumption without compromising sensory liking.

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Influence of Expectation Measure on the Sensory Acceptance of Petit Suisse Product

Cited by 5 publications

References 10 publications

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

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