Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers

Hay, Catriona; Matos, Amanda Dupas de; Low, Julia; Feng, Jing; Lü, Di; Day, Linda; Hort, Joanne

doi:10.1016/j.idairyj.2020.104901

Cited by 14 publications

(3 citation statements)

References 31 publications

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“…Hay et al. (2021) investigated consumer sensory preferences for drinkable yoghurt and the impact of provenance using Chinese, European and New Zealand consumers. In terms of sensory drivers ‘sweetness’, ‘sourness’, ‘strawberry flavour’, ‘dairy flavour’, ‘creamy flavour’ and ‘creamy texture’ and ‘thickness’ were correlated with culture.…”

Section: Sensory Analysismentioning

confidence: 99%

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Cheng

O’Sullivan

Miao

et al. 2022

Int J of Dairy Tech

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Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.

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Section: Sensory Analysismentioning

confidence: 99%

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Cheng

O’Sullivan

Miao

et al. 2022

Int J of Dairy Tech

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“…Cultural factors appear to have a major influence on food choice behavior than the genetic variation between subjects in cross-cultural research [ 8 ]. The ability to anticipate and maximize consumer preferences requires a deep understanding of cultural aspects [ 9 ]. Culture plays a very important role in influencing consumer behaviors [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

The Shopping Behavior of International Students in Poland during COVID-19 Pandemic

Szlachciuk

Kulykovets

Dębski

et al. 2022

IJERPH

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The purpose of this research is to analyze the shopping behavior of international students (Asian vs. European) studying in Poland. Participants were recruited from universities located in Warsaw between June and September 2020. A total of 806 questionnaires were collected, 87 of which were eliminated due to non-response. The research sample consisted of 719 people. We conducted an exploratory factor analysis and cluster analysis for the entire study population and separately for European and Asian students. In exploratory factor analysis, two factors were extracted for the entire population, while three factors each were extracted for the European and Asian student groups. In cluster analysis, we obtained four clusters each for the entire study population and the group of European and Asian students. Our study found that among Asian students, compared to European students, there was a greater change in shopping behavior during the COVID-19 pandemic, expressed by a greater preference for online shopping, greater purchases of fruits and vegetables, purchases of local products, and shorter shopping time.

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“…Yoghurt drinks remain as one of the popular products consumed among Malaysians because of their benefit of combining healthy and functional properties with flavour but commonly contained high sugar content (Euromonitor International, 2021). Typically, sugar content in fermented milk drinks varied widely between 3.8% and 13.3% across different countries (de Matos et al , 2021; Hay et al , 2021).…”

Section: Introductionmentioning

confidence: 99%

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Thun

Yan

Tan

et al. 2022

NFS

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Purpose Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers’ acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink. Design/methodology/approach Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined. Findings Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement. Originality/value Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception.

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Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers

Cited by 14 publications

References 31 publications

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

The Shopping Behavior of International Students in Poland during COVID-19 Pandemic

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

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