Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

Michon, Camille; O’Sullivan, Maurice G.; Sheehan, Elizabeth M.; Delahunty, Conor M.; Kerry, Joe P.

doi:10.1016/j.foodqual.2010.03.001

Cited by 35 publications

(24 citation statements)

References 39 publications

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“…The authors also reported that no one pattern applied to all individuals however they did report that the ranking between products within a product category was the same. This is consistent with other DOL studies, which show distinct consumer segmentation based upon DOL (Cardello and others ; Childs and others ; Drake and others , 2008; Kim and others ; Michon and others ; Kreger and others ; Lee and others ; Leksrisompong and others ; Shepard and others ).…”

Section: Drivers Of Likingsupporting

confidence: 91%

“…The eating habits of men and women, or the young versus the elderly can be quite different. Several studies have reported different DOL for various product categories by demographic breakdown and product familiarity (Table ; Cardello and others ; Drake and others , 2009; Liggett and others ; Childs and others ; Michon and others ; Bayarri and others ; Morais and others ).…”

Section: Drivers Of Likingmentioning

confidence: 99%

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Examining Extrinsic Factors that Influence Product Acceptance: A Review

Jervis

Drake

2015

Journal of Food Science

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Abstract:Drivers of liking (DOL) studies are useful for product development to formulate acceptable products; however, DOL alone are insufficient for understanding why a product is purchased and repurchased, which is ultimately the indication of a successful product. Ultimately sensory attributes drive product success (that is, repeat and continued purchase). However, ignoring the importance of extrinsic factors may neglect the vital product attributes responsible for the initial purchase, which may in turn, affect repeat purchase. The perception of sensory attributes assessed by DOL is mitigated by external perceptions of quality. If the sensory attributes do not deliver based upon the quality cues, the product will not be acceptable. Four key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making. In order to more thoroughly understand what the DOL for a product is, these 4 product cues should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.Keywords: brand, decision making, drivers of liking, emotions, perceived satiety, willingness-to-pay Practical Implication: Drivers of liking (DOL) studies gain insight into the sensory attributes responsible for liking. Assessing only sensory attributes ignores any effect that product cues have on enhancing attribute perception. Evaluation of extrinsic factors enhances understanding of DOL and will aid food and beverage companies in positioning their products in the best scenario for product success.

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Section: Drivers Of Likingsupporting

confidence: 91%

Section: Drivers Of Likingmentioning

confidence: 99%

Examining Extrinsic Factors that Influence Product Acceptance: A Review

Jervis

Drake

2015

Journal of Food Science

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“…These samples were liked mainly by YV. One possible cause of liking differences between OV and YV could be differences in familiarity or consumption frequency as observed in other studies . The YV like the fermented soybean products more than the OV, possibly owing to the fact that they have been more exposed to such ingredients.…”

Section: Resultsmentioning

confidence: 81%

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

et al. 2013

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“…Indeed, in some cases, it enables to know which descriptive sensory attributes drive these preferences. Preference mapping is a graphic display created by multivariate analysis methods which enables researchers to understand how attributes influence on consumer liking, [1,2] the differences among products, [3,4] and products and consumers segments. [5][6][7] Preference maps are also used in predicting new prototypes for industries.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new strawberry vinegars by preference mapping

Úbeda

Callejón

Troncoso

et al. 2017

International Journal of Food Properties

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Consumers' acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers' preferences are raisin, toasted caramel, spicy, and liqueur aroma. ARTICLE HISTORY

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Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

Cited by 35 publications

References 39 publications

Examining Extrinsic Factors that Influence Product Acceptance: A Review

Examining Extrinsic Factors that Influence Product Acceptance: A Review

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Consumer acceptance of new strawberry vinegars by preference mapping

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