Stimulus collative properties and consumers’ flavor preferences☆

Giacalone, Davide; Duerlund, Mette; Bøegh-Petersen, Jannie; Bredie, Wender L.P.; Frøst, Michael

doi:10.1016/j.appet.2014.02.007

Cited by 65 publications

(46 citation statements)

References 53 publications

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“…Variety, novelty and surprise, do together with complexity form a group of collative properties which has gained much attention within research (e.g. Berlyne, 1950;Mielby, Kildegaard, Gabrielsen, Edelenbos, & Thybo, 2012;Giacalone, Duerlund, Bøegh-Petersen, Bredie, & Frøst, 2014). According to Berlyne (Berlyne, 1970) a bellshaped relationship exists between hedonic appreciation of a stimuli and its arousal potential.…”

Section: Discussionmentioning

confidence: 97%

Consumers’ view on determinants to food satisfaction. A qualitative approach

Andersen¹,

Hyldig²

2015

Appetite

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Section: Discussionmentioning

confidence: 97%

Consumers’ view on determinants to food satisfaction. A qualitative approach

Andersen¹,

Hyldig²

2015

Appetite

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“…The type of food that the elderly person has eaten and been confronted with during life has resulted in experiences that are important to the individual and the elderly person knows from these experiences what can be considered as tasty, nutritious and healthy food (Bergh, 2005). Indeed, the influence of previous experiences on food acceptability is very important at any age (Giacalone, Duerlund, Bøegh-Petersen, Bredie, & Frøst, 2014). Cultural identity is thus manifested in the choice and use of food and beverages.…”

Section: Food Preferences Are Influenced By Previous Experiences and mentioning

confidence: 99%

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Nyberg¹,

Olsson²,

Pajalić

et al. 2014

JFR

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The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.

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“…These results are in accordance with those obtained for other beverage categories, such as beer (Giacalone et al . ).…”

Section: Discussionmentioning

confidence: 97%

“…Recent research on flavor preferences has suggested that successful new foods and beverages must include novel elements but not deviate too much from consumers’ expectations (Giacalone et al . ). Lack of an appropriate level of novelty in products will either cause product boredom, if the product is too similar to existing products, or be rejected as unpleasant because of deviating too much of what is typical for that product category (Van Trijp and Van Kleef ; Giacalone et al .…”

Section: Introductionmentioning

confidence: 97%

“…), recent research indicated that this theory has predictive validity also with regards to flavor acceptance (Giacalone et al . ). The implication from a product development perspective is that, in order to create a successful new food or beverage, the product developer should strike a balance between novelty and typicality in trying to be as innovative as possible while preserving, as much as possible, some flavor elements that are recognizable to the consumers.…”

Section: Introductionmentioning

confidence: 97%

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Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages

Geertsen

Allesen-Holm

Giacalone

2016

Journal of Sensory Studies

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In the context of a growing interest toward foods of local origin, this research explored consumer perceptions of novel sea-buckthorn-based beverages (SBBs), developed by combining sea-buckthorn (hippophae rhamnoides L.) berries in combination with other locally sourced ingredients. Specifically, the aims of the present study were to test how newly developed SBBs were perceived compared to a selected market reference, and to determine their acceptability with a representative sample of the Danish consumer population. Using a combination of consumer-friendly product profiling methods, we investigated which product attributes were associated with different ingredient combinations. Promising prototypes were tested in a larger study where consumers (N 5 200) reported hedonic response and appropriateness of use for the SBBs. Results showed that the developed SBBs were generally well liked, but were perceived as appropriate for fewer usages than the existing ones, suggesting that consumers may find it hard to envisage how to incorporate novel SBBs in their existing dietary habits. Consumer demographics and psychographics did not significantly affect product acceptance, indicating that sensory characteristics were the most important drivers of consumer preferences within this product category. PRACTICAL APPLICATIONSThis study offers new insights into consumers' perception of novel food products of local origin. A key issue with such ingredients is that they have unique sensory properties which are unfamiliar to many consumers. We suggest evidence-based directions for product development and identify potential barriers to adoption that food producers should be aware of. Methodologically, this study shows a stepwise approach to consumer-driven product development that effectively differentiated between the products and identified most promising prototypes, and could, therefore, be beneficially applied to support product development efforts among small and medium-sized local producers.

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Stimulus collative properties and consumers’ flavor preferences☆

Cited by 65 publications

References 53 publications

Consumers’ view on determinants to food satisfaction. A qualitative approach

Consumers’ view on determinants to food satisfaction. A qualitative approach

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages

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