Consumers’ associations with herbal infusions and home preparation practices

Rocha, Célia; Moura, Ana Pinto de; Cunha, Luís Miguel

doi:10.1016/j.foodqual.2020.104006

Cited by 13 publications

(26 citation statements)

References 32 publications

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“…For this analysis, the researchers performed a triangulation approach [41,46]: (a) each researcher performed a semantic analysis of the words, according to their personal interpretation and developed their dimensions individually; (b) then, the researchers compared their dimensions; (c) the final assignment of terms to the dimensions was defined in a consensual way. The frequency of the mentions of each dimension resulting from the content analysis was calculated and a minimum percentage frequency value of 5% was set for future analyses so as not to lose information [42,44]. Finally, a correspondence analysis was performed to assess the association between the different significant dimensions resulting from the triangulation and between the observed sociodemographic characteristics (age, gender, and education).…”

Section: Discussionmentioning

confidence: 99%

“…Given that this is a subject that is not well known by consumers [9], the qualitative methodology was employed with views to explore the consumer's point of view so that the responses obtained might be the least constructed and at most rationalised [40]. To this end, using the free word association methodology [41][42][43][44], the participants were asked to write down the first three words that came to mind when they thought of the term "Circular Economy", classifying each word as "positive", "neutral" or "negative". In the second part, participants were asked to name three food products that they knew were by-products of the food industry, or which were incorporated as ingredient(s) some by-product(s) of that industry, and were also asked to rate these by-products as "unpleasant", "neutral" or "appealing".…”

Section: Questionnaire 221 Conceptualisation Through Free-word Associationmentioning

confidence: 99%

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Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach

et al. 2021

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Every year, agri-food industries in industrialised countries produce approximately 1.3 billion tonnes of food loss and waste. The adoption of a circular economy policy has received special attention by the agri-food industries, allowing for the creation and development of new food products made of by-products that would otherwise be wasted or used for secondary applications. The present work, of an exploratory nature, aims to assess how consumers conceptualise the circular economy in order to identify consumer recognition of the use of by-products from the food industry to upcycle food products and to evaluate attitudes towards the circular economy. To this end, a mixed-methodology was applied to 340 participants. The first part was qualitative and used free word association to evaluate consumers’ conceptualisation of the circular economy and use of by-products as foods. Data were analysed by grouping the responses into exclusive and exhaustive categories and a correspondence analysis was also performed to originate perceptual maps. Additionally, a questionnaire was designed to evaluate major concepts and attitudes correlated with the circular economy. Data were reduced by principal component analysis (PCA) and participants grouped through clustering. Results showed that consumers understand circular economy as related mainly into Sustainability, Economy, and Circularity dimensions. Participants had great difficulty identifying the by-products used as foods or as food ingredients. From the quantitative data, four groups were identified based on the associations to the six principal components originated by the PCA. However, the results highlighted a very low association with all clusters of the Food Valorisation dimension within the concept of the circular economy, and also a lack of a clear understanding of consumers’ attitudes towards food products from the circular economy. Greater promotion and dissemination by the competent entities aimed at the general public may contribute towards greater integration, participation and acceptance of the circular economy concept for the upscaling of food by-products.

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Section: Discussionmentioning

confidence: 99%

Section: Questionnaire 221 Conceptualisation Through Free-word Associationmentioning

confidence: 99%

Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach

et al. 2021

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“…As this technique has no right or wrong answers, respondents evoke their spontaneous thoughts, feelings, and attitudes, which is crucial to identify a subject's actual state, overcoming the limitations of predefined questionnaires (Gero et al, 2020 ). The FWA has contributed with relevant information regarding the consumers' perceptions and attitudes toward functional foods (Rojas‐Rivas, Espinoza‐Ortega, Martínez‐García, Moctezuma‐Pérez, & Thomé‐Ortiz, 2018 ), herbal infusions (Rocha, Moura, & Cunha, 2020 ), wine (Celhay & Remaud, 2018 ), fermented milk (Pinto et al, 2018 ), maize tortilla (Sánchez‐Vega, Espinoza‐Ortega, Thomé‐Ortiz, & Moctezuma‐Pérez, 2020 ), fish as a meal by Brazilians (Viana et al, 2021 ) and the overall COVID‐19 pandemic scenario (Melo et al, 2021 ). In this context, the present study aimed to investigate how the COVID‐19 infection through food is perceived by Brazilian consumers using the FWA and exploring different socioeconomic and demographic characteristics.…”

Section: Introductionmentioning

confidence: 99%

COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics

Neto

Monteiro

Viana

et al. 2022

Journal of Sensory Studies

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This study aimed to investigate through free word association the perception of Brazilian consumers regarding the possibility of infection with the SARS‐CoV‐2 virus through food. One thousand individuals answered the questionnaire via an online platform. Most cited terms (hygiene—8%, fear—8%, caution—5%) and categories (negative attitudes and feeling—72% and sanitization—60%) were related to overall COVID‐19 infection rather than their specific infection through the food. The perception of the possibility of risk of this type of cross‐contamination was greater for male participants, within the food field, with high income (>10 minimum wages), and from the midwest region. Nonetheless, there are still doubts regarding this possibility, especially for participants with low income (≤10 minimum wages), females, higher education (≥secondary school), who exercise professional activity outside the food sector and from most regions of Brazil. Practical applications Although the SARS‐CoV‐2 virus was discovered 2 years ago, the emergence of new variants such as Omicron has increased infection and mortality rates worldwide. A possible way of COVID‐19 infection is cross‐contamination through food handling and contact surfaces if preventive measures are not applied. In this context, understanding the consumer perception from a continental‐size country such as Brazil, with a wide variety of socioeconomic profiles, is crucial to minimize the severe impacts of the pandemic. Our study demonstrates the need to disseminate scientific information in different media to reduce misinformation, especially social media because most Brazilian consumers had doubts and uncertainties about the possibility of COVID‐19 infection from cross‐contamination through food.

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“…Herbal infusions are usually prepared by steeping the dried aromatic parts of plants such as roots, leaves, flowers, fruits, and other elements in hot or boiling water. Nowadays, many species of aromatic and medicinal plants such as chamomile, lemon balm, basil, peppermint, lemon thyme, lemongrass, or lemon verbena are used to produce these infusions [ 7 , 9 ]. Herbal infusions are widely used in the treatment of diverse disease conditions [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…The release level of the volatile compounds and other flavor constituents into the infusions decides their sensory quality [ 18 ]. The sensory quality of an infusion is affected by the quality of the herb used (soil and weather conditions, harvesting, processing, and storage practices), and the preparation practices (quality of water, mutual proportion of herb and solvent, steeping period, and temperature) [ 7 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

et al. 2021

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Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.

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Consumers’ associations with herbal infusions and home preparation practices

Cited by 13 publications

References 32 publications

Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach

Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach

COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics

Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

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