Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Nacef, Menouar; Lelièvre-Desmas, Maud; Symoneaux, Ronan; Jombart, Laureen; Flahaut, Christophe; Chollet, Sylvie

doi:10.1016/j.foodqual.2018.10.004

Cited by 85 publications

(31 citation statements)

References 59 publications

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“…These results can be associated to the fact that the consumers from the Northeast region are probably more familiarized with the Coalho cheese, as they presented a higher frequency of consumption than those from the Southeast and South regions (3 vs. 1.3–1.6 times a week). In fact, familiarity increases with the personal experience accumulated with purchasing and consuming foods (Nacef et al, ). In that part of the country, Coalho cheese can be consumed in its natural form, fried or roasted, and it is used in several culinary preparations, while in the Southeast and South regions it is commonly consumed roasted (Bezerra et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Most of the studies determined cultural differences in food perception among consumers from different countries (Hersleth et al, ; Hong et al, ; Kim, Jombart, Valentin, & Kim, ; Ramaroson, Arvisenet, & Valentin, ; Torri, Jeon, Piochi, Morini, & Kim, ). However, studies that compare the consumers perception of a product within a country are scarce (Choe & Hong, ; Nacef et al, ).…”

Section: Introductionmentioning

confidence: 99%

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An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

Soares

Silva

et al. 2019

Journal of Sensory Studies

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This study aimed to evaluate the application of preferred attribute elicitation (PAE) methodology for assessing the perceptions of consumers from different regions of Brazil (Northeast, Southeast or South, n = 20) about Coalho cheese samples. Northeast Brazilian consumers elicited a higher number of attributes (22 vs. 13-15) and had a higher frequency of consumption (3 vs. 1.3-1.6 times a week), while those from South region had higher reliability (RV = 0.95) with a low number of consumers (n = 16). Consumers from different Brazilian regions elicited common sensory descriptors considered important for Coalho cheese characterization, such as yellow color, presence of eyes, brightness, Coalho cheese aroma, salty taste, bitter taste, acid taste, and rubbery texture. Furthermore, there was no impact of the region on the acceptance of the products. In conclusion, Brazilian consumers from different regions characterized the Coalho cheeses in a similar manner, and PAE methodology could be used in intra-cultural investigations, being recommended a minimum of 19 consumers. Practical ApplicationsConsumer based methodologies are gaining popularity in the sensory and consumer science. This is the first study that evaluated the application of PAE methodology regards an intra-cultural consumer perception using as stimulus Coalho cheese, a typical Brazilian cheese. The findings are relevant to improve the processing of the Coalho cheese taking in account the consumer perception as well as to develop efficient marketing strategies of commercialization of this product.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

Soares

Silva

et al. 2019

Journal of Sensory Studies

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“…The oat samples in this study were provided in plastic cups without any additional information about the product (Table 2). For consumers who are familiar to the products, the intrinsic factors of the food play an important role in liking, whereas those consumers who are unfamiliar with them, may rely more on the extrinsic factors, such as information displayed on the product packaging [38]. We chose to present samples "as such" without any additional ingredients where possible.…”

Section: Discussionmentioning

confidence: 99%

Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers

Laaksonen

Pasanen

et al. 2020

Foods

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Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by European and Asian consumers, are scarce. An online questionnaire was organized in Finland (n = 381; 83.7% Finnish) focusing on the liking and familiarity of oat products, followed by sensory tests in Finland (n = 65 and n = 73) and China (n = 103) using the Check-All-That-Apply method and hedonic ratings. A questionnaire revealed that the Finnish consumers rated the pleasantness and familiarity of several oat product categories, such as breads and porridges, higher compared to participants of other ethnicities. Sensory tests showed both similarities, e.g., porridges were described as “natural”, “healthy” and “oat-like”, and differences between countries, e.g., sweet biscuits, were described as “crispy” and “hard” by Finnish consumers and “strange” and “musty” by Chinese consumers. Sweet products were unanimously preferred. The ethnicity had an important role affecting the rating of pleasantness and familiarity of oat product categories, whereas food neophobia and health interest status also had an influence. The proved healthiness of oats was a crucial factor affecting the choices of consumers and their acceptance in both countries.

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“…In consumer studies, these components are measured using visual analogue scales and questionnaires (Andersen, Brockhoff, & Hyldig, 2019;Concas, Catamo, Ginevra, Toniolo, Gasparini, & Robino, 2019;Nacef, Lelièvre-Desmas, Symoneaux, Jombart, Flahaut, & Chollet, 2019;Ramsey, Ross, Ford, Fisk, Yang, Gomez-Lopez, & Hort, 2018;Muñoz-Vilches, van Trijp, & Piqueras-Fiszman, 2019). Furthermore, other scales are also used such as the Fawcett-Clark Pleasure Scale (FCPS;Fawcett et al, 1983), the Snaith-Hamilton Pleasure Scale (SHAPS;Snaith et al, 1995), the Michigan Wanting and Liking Questionnaire (MWLQ; Berridge et al, 2010) and the Sensitivity To Reinforcement of Addictive & other Primary Rewards questionnaire (STRAP-R;Goldstein et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Measuring wanting without asking: The Pavlovian-to-instrumental transfer paradigm under test

Chillà

Cereghetti

Cayeux

et al. 2019

Food Quality and Preference

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In consumer science, measuring liking is posited to be the best method to understand preferences and food choice behaviour. Consumer research shows that highly rewarding products are more often bought than slightly rewarding products. However, detecting clear differences in preferences for similarly rewarding products, which have just launched on the market, is not always easy to investigate with liking measures. Consequently, finding other methods measuring preferences for similarly rewarding products is necessary. A well-established theoretical framework used to study reward processing, the incentive salience theory, argues that the pursuit of a positive outcome depends on three distinct components: the motivation to obtain it (wanting), the pleasure felt during its consumption (liking), as well as its automatic associations and cognitive representations (learning). The Pavlovian-to-Instrumental Transfer (PIT) paradigm is a promising method used to investigate wanting in animals and humans. The human PIT task has been used in the chemosensory field in the presence of a single odour. In the present methodological studies, we further investigated the sensitivity of the PIT task to measure cuetriggered wanting by comparing two olfactory rewards. The first study used two olfactory stimuli with very different liking levels, whereas the second used two olfactory stimuli with similar liking levels. The results suggested that the PIT task was sensitive enough to detect the effort participants mobilized (wanting) to obtain two olfactory stimuli with very different liking levels, which was not the case for olfactory stimuli with similar liking levels. Implications of the PIT task for consumer research were discussed.

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Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Cited by 85 publications

References 59 publications

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers

Measuring wanting without asking: The Pavlovian-to-instrumental transfer paradigm under test

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