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1. Strategies for overcoming aversion to unnaturalness: The case of clean meat

Author:
Bryant, Christopher J.; Anderson, Joanna E.; Asher, Kathryn E.; Green, Che; Gasteratos, Kristopher
Source:
Meat science 2019 v.154 pp. 37-45
ISSN:
0309-1740
Subject:
consumer acceptance,   etc   ; experimental design; meat; meat animals; meat production; rearing;     Show all 6 Subjects
Abstract:
... Clean meat (grown from animal cells rather than rearing animals) has the potential to address many concerns associated with meat production. However, research suggests that the perceived unnaturalness of clean meat could be a barrier to consumer acceptance. This study investigated the efficacy of different messages designed to address consumers' concerns about clean meat naturalness. In an experim ...
DOI:
10.1016/j.meatsci.2019.04.004

2. What's in a name? Consumer perceptions of in vitro meat under different names

Author:
Bryant, Christopher J.; Barnett, Julie C.
Source:
Appetite 2019 v.137 pp. 104-113
ISSN:
0195-6663
Subject:
consumer acceptance,   etc   ; consumer attitudes; cultured meat; ethics; experimental design; meat;     Show all 6 Subjects
Abstract:
... In vitro meat (IVM) grown from animal cells is approaching commercial viability. This technology could enable consumers to circumvent the ethical and environmental issues associated with meat-eating. However, consumer acceptance of IVM is uncertain, and is partly dependent on how the product is framed. This study investigated the effect of different names for IVM on measures of consumer acceptance ...
DOI:
10.1016/j.appet.2019.02.021

3. Complementarity of implicit and explicit attitudes in predicting the purchase likelihood of visually sub-optimal or optimal apples

Author:
Bolos, L.A.; Lagerkvist, C.J.; Kulesz, M.M.
Source:
Food quality and preference 2019 v.75 pp. 87-96
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; apples; attitudes and opinions; decision making; foods; prediction; questionnaires;     Show all 7 Subjects
Abstract:
... Consumers are faced with daily choices on what foods to buy and eat. Visual characteristics of foods evoke in consumers both positive and negative attitudes, depending on the level of visual optimality or sub-optimality. These attitudes also play a critical role in purchase decision making. In this study we examined the food decision-making process and the extent to which explicit and implicit mea ...
DOI:
10.1016/j.foodqual.2019.02.011

4. Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

Author:
Kim, Min-A; van Hout, Danielle; Zandstra, Elizabeth H.; Lee, Hye-Seong
Source:
Food quality and preference 2019 v.75 pp. 198-208
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; consumer attitudes; flavorings; hedonic scales; mouthfeel; reference standards; viscosity;     Show all 7 Subjects
Abstract:
... A specific attribute can play an important role in determining consumers’ perceived quality and acceptance of a product. Kim, van Hout, Dessirier, and Lee (2018) proposed a new affective method, the degree of satisfaction-difference (DOSD) method, to study consumer acceptance in terms of overall satisfaction with products. In the present study, this DOSD method was further developed to assess sati ...
DOI:
10.1016/j.foodqual.2019.03.009

5. The sensory acceptance and profile of Indonesian sambal-terasi: Impact of terasi type and concentration

Author:
Damanik Ambarita, Mery Tambaria; Raes, Katleen; De Meulenaer, Bruno
Source:
International journal of gastronomy and food science 2019 v.16 pp. 100149
ISSN:
1878-450X
Subject:
consumer acceptance,   etc   ; biogenic amines; condiments; gastronomy; plankton; short chain fatty acids; shrimp; sweetness; umami;     Show all 9 Subjects
Abstract:
... Terasies are traditional Indonesian condiments based on rebon (planktonic shrimp), typically added to chili sauce (sambal-terasi). Terasies vary highly in composition and quality and therefore it is difficult to standardize sambal-terasi production. A hedonic test using 118 untrained panelists showed that the salty and the rebon flavor were key attributes of sambal-terasi determining consumer acce ...
DOI:
10.1016/j.ijgfs.2019.100149

6. Dynamic characterization of wine astringency profiles using modified progressive profiling

Author:
Kang, Wenyu; Niimi, Jun; Muhlack, Richard A.; Smith, Paul A.; Bastian, Susan E.P.
Source:
Food research international 2019 v.120 pp. 244-254
ISSN:
0963-9969
Subject:
consumer acceptance,   etc   ; astringency; grapes; mouth; mouthfeel; phenolic compounds; red wines; sensory evaluation;     Show all 8 Subjects
Abstract:
... Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 1 ...
DOI:
10.1016/j.foodres.2019.02.041

7. Sustainable use of tainted boar meat: Blending is a strategy for processed products

Author:
Mörlein, Johanna; Meier-Dinkel, Lisa; Gertheiss, Jan; Schnäckel, Wolfram; Mörlein, Daniel
Source:
Meat science 2019 v.152 pp. 65-72
ISSN:
0309-1740
Subject:
consumer acceptance,   etc   ; backfat; boars; food industry; hot dogs; meat; mixing; models; raw materials; skatole; smoke; spices;     Show all 12 Subjects
Abstract:
... While forming mixtures is a widely used approach for other raw materials in food industry, it has not yet been systematically analyzed for boar tainted meat. That is why we simultaneously studied four factors relevant for the production of emulsion-type sausages: percentage boar meat (skatole concentrations up to 0.3 μg/g, androstenone up to 3.8 μg/g in melted backfat), duration of traditional smo ...
DOI:
10.1016/j.meatsci.2019.02.013

8. Viewpoint: Effectiveness or consumer acceptance? Tradeoffs in selecting healthy eating nudges

Author:
Cadario, Romain; Chandon, Pierre
Source:
Food policy 2019 v.85 pp. 1-6
ISSN:
0306-9192
Subject:
consumer acceptance,   etc   ; business enterprises; healthy diet; men; nutrition labeling; portion size; women;     Show all 7 Subjects
Abstract:
... Governments and companies that want to promote healthier eating must consider both the effectiveness and the acceptance of the ‘nudges’ given to consumers. Our review of the literature uncovers a wide range of nudges towards healthy eating, from nutrition labeling to portion size reductions, which are found to vary greatly in effectiveness and levels of public acceptance (64% of women; 52% of men) ...
DOI:
10.1016/j.foodpol.2019.04.002

9. What's in a name? Branding reclaimed water

Author:
Ellis, Sean F.; Savchenko, Olesya M.; Messer, Kent D.
Source:
Environmental research 2019 v.172 pp. 384-393
ISSN:
0013-9351
Subject:
consumer acceptance,   etc   ; common names; cost effectiveness; surveys; taste; wastewater treatment; water shortages; United States;     Show all 8 Subjects
Abstract:
... Reclaimed water is often presented as a cost-effective, reliable, and safe solution to increasingly common water shortages in the United States and across the globe, but studies have shown that consumers tend to object to the use of this water. Broad adoption of this technology will require consumer acceptance or at least tolerance of it, and studies have suggested that better branding could minim ...
DOI:
10.1016/j.envres.2019.01.059

10. Application of TCATA to examine variation in beer perception due to thermal taste status

Author:
Mitchell, Jessica; Castura, John C.; Thibodeau, Margaret; Pickering, Gary
Source:
Food quality and preference 2019 v.73 pp. 135-142
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; aqueous solutions; beers; carbonation; females; flavor; phenotype; taste; temperature; tongue;     Show all 10 Subjects
Abstract:
... Thermal taste status (TTS) describes a phenotype whereby some individuals experience a thermally-induced taste on thermal stimulation of the tongue (thermal tasters; TTs) and some do not (thermal non-tasters; TnTs). TTs experience a range of orosensations elicited by aqueous solutions and some beverages more intensely than TnTs. Whether this extends throughout ingestion duration is unknown, despit ...
DOI:
10.1016/j.foodqual.2018.11.016

11. Investigation of consumer’s acceptance of product-service-systems: A case study of cell phone leasing

Author:
Raihanian Mashhadi, Ardeshir; Vedantam, Aditya; Behdad, Sara
Source:
Resources, conservation, and recycling 2019 v.143 pp. 36-44
ISSN:
0921-3449
Subject:
consumer acceptance,   etc   ; case studies; circular economy; consumer attitudes; leasing; mobile telephones; purchasing; regression analysis; surveys;     Show all 9 Subjects
Abstract:
... Product-Service-Systems have been introduced as a practical way to implement the Circular Economy concept. Consumer acceptance of such systems has been a barrier to their widespread implementation. However, it is not clear what contributes to the consumers’ likelihood of acceptance of product service systems. This article investigates consumers’ acceptance of leasing cell phones instead of buying ...
DOI:
10.1016/j.resconrec.2018.12.006

12. Using rejection thresholds to determine acceptability of novel bioactive compounds added to milk-based beverages

Author:
Murray, Niamh M.; Jacquier, Jean Christophe; O'Sullivan, Michael; Hallihan, Aine; Murphy, Eoin; Feeney, Emma L.; O'Riordan, Dolores
Source:
Food quality and preference 2019 v.73 pp. 276-283
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; beverages; bioactive compounds; bitterness; food matrix; hydrolysates; ingredients; milk; molecular weight; prediction; taste;     Show all 11 Subjects
Abstract:
... This study aimed to identify the amount of crude casein-hydrolysate (HMW) and a low molecular weight sub-fraction (LMW) thereof that could be incorporated into strawberry- and vanilla-flavoured beverages before the bitterness/taste became objectionable to panellists. The beverages were spiked with increasing amounts of hydrolysate and a 2-alternative forced choice (2-AFC) design was employed to de ...
DOI:
10.1016/j.foodqual.2018.10.014

13. Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood

Author:
Swaney‐Stueve, Marianne; Talavera, Martin; Jepsen, Tegan; Severns, Bryan; Wise, Robert; Deubler, Grace
Source:
Journal of food science 2019 v.84 no.3 pp. 640-649
ISSN:
0022-1147
Subject:
consumer acceptance,   etc   ; Carya; Prosopis; apples; color; hospitality industry; pork; restaurants; smoked meats; smoking (food products); wood;     Show all 11 Subjects
Abstract:
... Smoked and barbecued meats have continued to gain popularity in recent years, however, no consensus exists on the best methods for preparation. Several smoker types and many varieties of wood are used for smoking meat in the restaurant industry and by amateur “pit‐masters.” In this research, pork was smoked with an outdoor offset smoker and an indoor electric smoker using four wood types: hickory, ...
DOI:
10.1111/1750-3841.14469

14. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology

Author:
Schumaker, Megan R.; Diako, Charles; Castura, John C.; Edwards, Charles G.; Ross, Carolyn F.
Source:
Food research international 2019 v.116 pp. 963-972
ISSN:
0963-9969
Subject:
consumer acceptance,   etc   ; consumer attitudes; flavor; leather; metabolites; mouthfeel; odors; pyrazines; red wines; spoilage; whisky; wine industry;     Show all 12 Subjects
Abstract:
... Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive ‘Bretty’ aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercia ...
DOI:
10.1016/j.foodres.2018.09.034

15. Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study

Author:
Smarzyński, Krzysztof; Sarbak, Paulina; Musiał, Szymon; Jeżowski, Paweł; Piątek, Michał; Kowalczewski, Przemysław Łukasz
Source:
Open Agriculture 2019 v.4 no.1 pp. 159-163
ISSN:
2391-9531
Subject:
consumer acceptance,   etc   ; Orthoptera; color; edible insects; ingredients; minerals; nutritive value; pork; vitamins;     Show all 9 Subjects
Abstract:
... The growing interest in insects as food ingredients on the one hand is controversial, on the other is in line with the recommendations of international organizations, such as the Food and Agriculture Organization of the United Nations. Crickets, as well as cricket powder (CP), are a source of high quality protein, fat, vitamins and minerals. This paper analyzes the impact of CP additive (2%, 6% an ...
DOI:
10.1515/opag-2019-0015

16. Gender-based constraints affecting biofortified cassava production, processing and marketing among men and women adopters in Oyo and Benue States, Nigeria

Author:
Olaosebikan, Olamide; Abdulrazaq, Bello; Owoade, Durodola; Ogunade, Adedayo; Aina, Olufemi; Ilona, Paul; Muheebwa, Adeline; Teeken, Béla; Iluebbey, Peter; Kulakow, Peter; Bakare, Moshood; Parkes, Elizabeth
Source:
Physiological and molecular plant pathology 2019 v.105 pp. 17-27
ISSN:
0885-5765
Subject:
consumer acceptance,   etc   ; adults; biofortification; cassava; gender; infrastructure; men; prices; processing equipment; research institutions; roots; women; Nigeria;     Show all 13 Subjects
Abstract:
... This study identified gender-based constraints affecting the production, processing and marketing of biofortified cassava in two states in Nigeria, using a mixed methods approach. The study identified major differences between the two study sites (Benue and Oyo). The scale of production of biofortified cassava is higher in Oyo state among adult men because of their active involvement and collabora ...
DOI:
10.1016/j.pmpp.2018.11.007

17. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

Author:
Aguayo-Mendoza, Monica G.; Ketel, Eva C.; van der Linden, Erik; Forde, Ciarán G.; Piqueras-Fiszman, Betina; Stieger, Markus
Source:
Food quality and preference 2019 v.71 pp. 87-95
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; food intake; food quality; foods; ingestion; liquids; mastication; mechanical properties; questionnaires; sensation;     Show all 10 Subjects
Abstract:
... Food oral processing plays a key role in sensory perception, consumer acceptance and food intake. However, little is known about the influence of physical food properties on oral processing of different type of food products. The primary objective of this study was to determine the influence of rheological and mechanical properties of foods on oral processing behavior of liquid (drinkable), semi-s ...
DOI:
10.1016/j.foodqual.2018.06.006

18. Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory

Author:
Kim, Min-A.; van Hout, Danielle; Lee, Hye-Seong
Source:
Food quality and preference 2018 v.68 pp. 167-172
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; consumer attitudes; consumer satisfaction;     Show all 3 Subjects
Abstract:
... Recently, we have proposed the degree of satisfaction-difference (DOSD) method to measure changes in consumer product acceptance (Kim, van Hout, Dessirier, et al., 2018). The DOSD method utilizes A-Not A with reminder format to improve the stability and validity of the consumer evaluation by reminding consumers of the evaluative criteria with the reference sampling and by controlling the sequence ...
DOI:
10.1016/j.foodqual.2018.03.003

19. Personality traits and consumer acceptance of controversial food technology: A cross-country investigation of genetically modified animal products

Author:
Lin, Wen; Ortega, David L.; Caputo, Vincenzina; Lusk, Jayson L.
Source:
Food quality and preference 2019 v.76 pp. 10-19
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; biotechnology; consumer preferences; food acceptability; food technology; personality; pork; transgenic animals; China; Italy; United States;     Show all 11 Subjects
Abstract:
... Recent breakthroughs in biotechnology have expanded the range of applications in animal agriculture. Acceptance of food products from these animals is expected to be controversial and requires a thorough understanding of consumer preferences and drivers of acceptance. This paper explores the role of personality, measured via the Big Six personality traits (Agency, Agreeableness, Openness, Neurotic ...
DOI:
10.1016/j.foodqual.2019.03.007

20. Sensory optimisation of salt-reduced corned beef for different consumer segments

Author:
Conroy, Paula M.; O'Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P.
Source:
Meat science 2019 v.154 pp. 1-10
ISSN:
0309-1740
Subject:
consumer acceptance,   etc   ; consumers (people); corned beef; lactic acid; nutrient content; potassium; salt substitutes; sensory properties; sodium chloride;     Show all 9 Subjects
Abstract:
... The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not det ...
DOI:
10.1016/j.meatsci.2019.03.015