Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association

Roascio-Albistur, Antonella; Gámbaro, Adriana; Ivankovich, Carmen

doi:10.1016/j.ijgfs.2019.100176

Cited by 10 publications

(8 citation statements)

References 33 publications

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“…Several new sensory characterisation methodologies with consumers have been developed and reported, as reliable quick options, to understand consumer perception of new food products [ 51 ]; one such method is word association (WA). Roininen et al [ 53 ] first applied this method to food concepts, and more studies have evaluated the applicability of WA for the evaluation of consumer’s perception of food products [ 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. WA is based in freely elicited associations from consumers, in response to a stimulus.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

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A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

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“…Finally, Sass et al (2022) combined two projective techniques (Shopping List and Product Personality Profile) to study consumer perceptions towards eggs. Besides, these authors (Sass et al, 2022) introduced the product personality profiling technique in a food context; a tool that allows to understand in depth the characteristics of a product, since consumers are asked to describe it in terms of sociodemographic characteristics such as gender, age, occupation, among other aspects (Gámbaro et al, 2019).…”

Section: Projective Techniques: Brief History and Overviewmentioning

confidence: 99%

“…Some studies use other statistical tests for the comparison of the frequencies of words or categories in conjunction with the Chi-Square test, for example, Bonferroni correction (Sester et al, 2013;Son et al, 2014), Fisher's exact test (Gómez-Corona et al, 2016;Rodrigues et al, 2017) or Marascuilo Multiple Comparison (Schnettler et al, 2020). Some other works use the Z test to compare the proportions of the categories (Fiszman et al, 2014) or with the Cochran Q test (Roascio-Albistur et al, 2019). Some of the advantages of the use of the Chi Square test is that it allows observing the most important elements in the frequency of the categories according to the consumer groups, food products or between different cultures.…”

Section: Chi-square and Frequency Comparison Statisticsmentioning

confidence: 99%

More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications

Rojas-Rivas

Espinoza‐Ortega

Thomé-Ortíz

et al. 2022

Food Research International

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“…Considering the advantages and disadvantages of these techniques, the combination of both may bring relevant information about the subject to be studied, allowing a greater and deeper understanding of consumer perceptions, attitudes and reasons for consumption. Examples of their applications together and comparisons were found for extra virgin olive oil (Santosa, Clow, Sturzenberger, & Guinard, 2013), coffee (Masson, Delarue, Bouillot, Sieffermann, & Blumenthal, 2016), fermented dairy products (Esmerino et al, 2017), and olive oil‐based dressings (Roascio‐Albistur, Gámbaro, & Ivankovich, 2019). Therefore, taking into consumer demands for healthier products, allied to the new microwave popcorn on the market, the aim of this study was to apply two different techniques, focus group and word association, to understand the consumer perception of the microwave popcorn labels.…”

Section: Introductionmentioning

confidence: 99%

Focus group and word association for evaluating consumer perception of microwave popcorn labels

Almeida

Guazi

Conti‐Silva

2022

Journal of Sensory Studies

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New microwave popcorns are available in the market to meet consumer demands for healthier foods; thus, we evaluated the consumer perception about them. Four label images were used: natural flavor popcorn without salt; natural flavor popcorn with salt; whole grain popcorn, 0% sodium, 25% less total fat, natural flavor; and whole grain popcorn, 25% less sodium, 25% less total fat, natural flavor with salt. Focus group and word association were applied. The focus group deepened the importance of the label colors, price and consumer perception regarding the whole grain popcorns. Through word association, the labels of natural popcorn with and without salt were associated with the sensory aspects and affective memory, while the whole grain popcorns were associated with ingredients, composition and aspects related to health and nutrition. All labels had negative associations. In conclusion, both techniques present important results regarding consumer behavior and purchase/consumption of microwave popcorn. Practical Applications Although popcorn has a good nutritional value, it is believed that the microwave popcorn is not seen as a nutritious food by consumers, maybe due to ingredients added to the popcorn, such as butter and flavorings. New microwave popcorn has recently become available on the market, with changes in their nutritive composition and ingredients, followed by differences in the labels and packages, which is related to the consumer demand for healthier products. In this way, the perception that consumers have about the labels of products is relevant to their purchase and consumption. In this study, although the positive perceptions about the microwave popcorn labels, negative perceptions appeared through the focus group and word association techniques. Such information is relevant and deserves attention by companies when developing new products and labels to meet the consumer desire for healthier products.

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Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association

Cited by 10 publications

References 33 publications

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications

Focus group and word association for evaluating consumer perception of microwave popcorn labels

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